Additional thin vanilla creme-filled chocolate sandwich cookies, for garnish
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Let's Make It
Combine crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
Add half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
Place half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
Refrigerate 4 hours or until set. Top with COOL WHIP just before serving. Garnish with vanilla creme-filled chocolate sandwich cookies.
Serve with a hot cup of MAXWELL HOUSE Coffee.
Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Instant Pudding, prepared as directed on package using 2-3/4 cups half-and-half, in place of the homemade custard.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.