This pie is the best mashup! You get the sweetness from the dulce and the creaminess from the pudding. Our new favorite way to eat a banana cream pie!
- 13.5 oz graham cracker crumbs
- 1/2 cup sugar
- 4 tbsp melted salted butter
- 5.9 oz vanilla pudding mix
- 3 cups whole milk or milk of choice
- 8 oz whipped topping such as Cool Whip
- 1 can dulce de leche
- 1 1/2 cups heavy whipping cream
- 3 bananas sliced
- 3 tbsp powdered sugar
Preheat oven to 350 degrees F. In a large mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix well until the butter is incorporated into all of the crumbs. Reserve 1 cup of the crust. Press the remaining in the bottom of a 10-inch deep cake pan or pie dish. Bake for 10 minutes. Set aside to cool. In another bowl combined pudding mix, and milk. Beat until the pudding mix is dissolved. Set aside for a couple minutes to thicken. Fold in whipped topping. For the whipped cream topping: In a large mixing bowl combine the cold heavy cream. Beat until soft peaks. Add powdered sugar. Beat until stiff peaks form. Careful not to over beat or the cream will separate! To assemble. Spread the dulce de leche over the crust (if you want it to spread easier, microwave for 20 seconds or until pourable.) Top with sliced bananas, pudding, remaining graham cracker crumbs, another layer of bananas, and whipped cream! Refrigerate for 4 hours or overnight. Serve with a drizzle of salted caramel!