Time 20m Yield 12 Number Of Ingredients 7 Steps:
In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture. Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.
Time 30m Yield 8 servings. Number Of Ingredients 10 Steps:
Unroll pastry on a lightly floured surface. Sprinkle with pecans; lightly roll pecans into pastry. Transfer to a 9-in. pie plate. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, combine the milk, sour cream and sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping. , Place lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup; spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving.
Time 30m Yield 8 servings. Number Of Ingredients 14 Steps:
Combine the graham cracker crumbs, butter, sugar and ginger. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, in a small saucepan, combine the sugar, cornstarch and gelatin. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Arrange 1 cup strawberries over crust. Pour gelatin mixture over strawberries. Refrigerate for 2 hours or until set., In a large bowl, beat the sweetened condensed milk, cream cheese, milk and pudding mix for 1 minute. Spread over top of pie. Refrigerate for 2 hours or until set. Garnish with remaining strawberries. Refrigerate leftovers.
Time 10m Yield 2 pies (8 servings each). Number Of Ingredients 7 Steps:
In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and bananas. Pour into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes. Just before serving, garnish with blueberries, mint and bananas if desired.
Time 45m Yield 8-10 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes., In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes. , Arrange sliced bananas over ice cream; cover and freeze for 30 minutes. , Top with strawberry ice cream; cover and freeze for about 45 minutes., Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving.
Time 1h5m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Press the prepared pie crust into a 9 inch pie pan and set aside. Combine the butter, brown sugar, flour, cinnamon, nutmeg, and nuts in the bowl of a food processor. Pulse the mixture until it has the texture of oatmeal. Refrigerate this crumble topping until ready to use. Pour the apple juice into a medium sauce pan over medium-low heat; add the sliced bananas and honey and stir until the honey melts. Mix in the chopped strawberries and white sugar. Simmer uncovered for 20 minutes. Pour the warm fruit mixture into the prepared pie crust; evenly distribute the cold crumble topping across the top of the pie. Bake in the preheated oven until golden brown and set, about 20 minutes. Cool the pie on a wire rack for 30 minutes before serving.
Yield Makes one 9-inch pie Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there’s a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes. Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely. Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes. Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.) Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days. Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
Time 4h20m Yield 16 Number Of Ingredients 7 Steps:
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown. Slice bananas into cooled crusts. Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans. Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
Time 1h Yield 8 Number Of Ingredients 7 Steps:
In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Spoon mixture into baked pie shell and spread evenly. Arrange banana slices on cream cheese layer. Spread pie filling on top of banana slices In a medium bowl, combine 1 cup cream and 1/2 cup sugar. Beat until stiff. Spread whipped cream on top of pie. Chill in refrigerator until ready to serve.
Time 15m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream. , In a bowl or shallow dish, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice., Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Time 30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
In a bowl, combine milk, sour cream and Splenda. Whisk in pudding mix then fold in whipped topping. Place lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup, spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving.
Number Of Ingredients 8 Steps:
- Dissolve gelatin in boiling water. Stir in cold water. Chill until thickened. Mix in 1 cup of the whipped topping. Stir in 3/4 cup of strawberries. Pour into pie crust chill until firm, about 15 minutes. 2. Whisk pudding mix into milk. Fold in 1 1/2 cups of the whipped topping. Stir in remaining strawberries. Spread mixture over gelatin in crust. 3. Chill until set, about 2 hours. Garnish with additional strawberries.
Time 10m Yield 2 pies Number Of Ingredients 6 Steps:
Mix cream cheese and sugar well. Blend in cool whip. Slice bananas and divide evenly in the bottom of the pie shells. Spread cream cheese mixture on top of the bananas. Spread 1/2 can of filling over each pie. Cover and chill at least 2 hours before serving.
Time 1h25m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Line a 9 inch pie plate with vanilla wafers, reserving any excess for garnish. Layer bananas and blueberries on top of the vanilla wafers. In a large bowl beat softened cream cheese with an electric mixer on medium speed until fluffy. Add sweetened condensed milk and beat until smooth. Beat in water and instant banana pudding mix. Chill for 10 minutes. In another bowl beat cream with an electric mixer on medium speed until soft peaks form. Fold into the chilled pudding mixture. Pour mixture into the prepared pie crust. Garnish with excess vanilla wafers. Chill.
Time 20m Yield 1 pie Number Of Ingredients 6 Steps:
Bake pie crust. Slice bananas and fill bottom of pie shell and set aside. Combine sugar and cream cheese with fork until blended and set aside.(It’s easier to mix when the cream cheese has been softened at room temperature.) Prepare 1 envelope of Dream Whip according to package directions. Combine the cream cheese/sugar mixture with the Dream Whip mixture and then top banana filled pie shell with it. Now top center of pie with the blueberry pie filling. Place in refrigerator until ready to eat.
Time 15m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Slice the ripe bananas and layer on the bottom of pie crust. Spread whip cream over top of bananas. Pour the topping to make a center circle over top of pie, leaving about a 1-inch space from the edge of pie. Place in refrigerator until ready to serve.
