Raspberry Banana White Chocolate Pudding Pie |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Can you say YUMMY with a full mouth? I make this with whatever berry is in season and it always comes out a crowd pleaser! You can also change the pudding too, but do try it this way first. You will not regret it nor will your guests or family-if they get any that is. I tweaked this recipe from an old Borden Recipe Book I used to have. Ingredients:
1 (16 ounce) package vanilla wafers |
1 cup fresh raspberry |
2 medium bananas, sliced and dipped in lemon juice and drained |
1 (8 ounce) package cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
3/4 cup cold water |
1 (6 ounce) package instant white chocolate pudding and pie filling mix |
1 cup whipping cream, stiffly whipped |
Directions:
1. Line a pie plate, both on bottom and up sides with vanilla wafers. Place a layer of bananas on top of wafers lining the bottom of pie plate and follow with raspberries; set aside.
2. In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Chill 10 minutes.
3. Meanwhile, stiffly whip your whipping cream and fold into chilled batter. Pour into prepared pie plate. Chill until firm. Garnish as desired. Refrigerate leftovers.
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