Banana Cream Pie

Serves 6-8


1 homemade or store-bought unbaked pie crust*
8 tablespoons Wisconsin cream cheese, softened
1 1/2 cups cold milk, plus 2 tablespoons, divided
1 package (3.4 ounces) instant vanilla pudding and pie filling
2 bananas
1 cup whipping cream

Cooking Instructions

Bake pastry shell according to crust recipe or package directions; cool. Set aside.

With electric mixer, beat cream cheese until light and fluffy, 1-2 minutes.

Add 2 tablespoons milk and mix, scraping sides of the bowl, until cream cheese is creamy and lump-free. Add remaining milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.

Meanwhile, slice bananas and place in single layer on bottom of cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour.

Whip cream until stiff peaks form. Pipe or spread whipped cream onto pie. Refrigerate 1 or more hours before serving.

* For no-bake version of this pie, use store-bought graham cracker or chocolate crumb crust.