Time 30m Number Of Ingredients 11 Steps:

Preheat oven to 350F degrees. Spray an 8 x 8 or 9 x 9 inch baking dish with nonstick cooking spray. Prepare crust by adding the butter and flour to a bowl and blend using a large fork or pastry blender. Add crushed Nilla wafers and mix (don’t crush the wafers too small, leave some bigger pieces for a crunch.) Press mixture into the bottom of prepared baking dish. The easiest way to do this is to put a little flour on your fingers and press it down. Bake at 350 degrees for 18-20 minutes or until light golden brown. Remove from oven and let cool. While the crust is cooling prepare the filling. In a large bowl using a stand mixer or a hand mixer add the softened cream cheese and powdered sugar. Cream the mixture until smooth. Stir in one cup COOL WHIP and set aside. Prepare pudding according to package directions (adding the 2 cups cold milk). Using a wire whisk, mix the pudding until thickened. When the crust is completely cooled spread on the cream cheese mixture evenly. Then add a single layer of sliced bananas. Next, add the prepared banana cream pudding and spread evenly. Top with remaining COOL WHIP Sprinkle the crushed vanilla wafers evenly over the top. Chill for at least 2 - 3 hours before serving.

Time 1h42m Yield 8 Number Of Ingredients 9 Steps:

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency. Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Time 35m Yield 1 pie, 8 serving(s) Number Of Ingredients 12 Steps:

  1. Peel 2 bananas and slice into 1/2-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
  2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture-do not press on bananas-and whisk until incorporated; discard cooked bananas.
  3. Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of warm pudding (180 degrees), 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
  4. Meanwhile, roll pie dough into 12-inch round on lightly floured counter. Transfer to 9-inch pie plate, fold edge of dough under itself so edge of fold is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
  5. Line chilled pie shell with 12-inch square of aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Carefully remove foil and weights, rotate plate, and continue baking until crust is golden brown, 7 to 11 minutes. Let cool to room temperature.
  6. Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
  7. Using stand mixer fitted with whisk, heavy cream, confectioners’ sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.

Time 15m Yield 6 serving(s) Number Of Ingredients 5 Steps:

Pour milk into medium bowl and add pudding mix granules. Whisk for 2 minutes then gently stir in 1/2 cup of the whipped topping. Spoon 3 heaped tablespoons of the pudding mixture into each of 6 dessert dishes and then top each with 1 tablespoon of the chopped cookies and 3 banana slices. Repeat layers and refrigerate for at least 1 hour. Top with remaining 1/2 cup whipped topping immediately before serving and store leftover desserts in refrigerator.

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