Ingredients :
- 3 1/2 oz Banana Cream Pudding Mix *1 box instant
- 1 each Graham Cracker Pie Crust *8-9" round
- 1 box Mini Nilla Wafers
- 2 cup Cold Milk
- 3 large Bananas
- 2 cup Sliced Strawberries
- 1 cup Blueberries
- 1 can Whip Cream *tub is great too
- 2 tbsp Mexican Vanilla Extract
- 3 dash Ground Pumpkin Spice
Method :
- Read box directions. Just in case, In a medium bowl add: approx 2 Cups of cold milk. Wisk til smooth. Refrigerate for approx 5-10 mins while prepping other ingredients.
- In separate bowl: slice 2 cups of strawberries & add 1 cup of blueberries. Add 2-3 dashes of cinnamon. Toss lightly.
- Line bottom of graham cracker pie crust with the Mini Nilla Wafers. Simultaneously peel banana a bit, then cut 1/4th" inch slices of it, layering them over the Mini Nilla Wafers. Use entire banana.
- Remove banana pudding from refrigerator. Add about 5-6 heaping tablespoons of pudding & smooth over banana layer. Spread 1 cup of strawberries & 1/2 cup of blueberries to layer.
- Spread 5-6 more heaping spoonfuls of banana pudding over layers. Add Mini Nilla Wafers along side the entire edge of the pie crust (standing wafers up). Add a layer of Nilla Wafers over pudding. Add 1 banana layer, sliced. 1/2 cup of strawberries to layer of bananas. Add pudding. Crumble wafers.
- Add Mexican Vanilla Extract to Whip Cream. Mix well. Spread on top of crumbled wafers. Decorate with remaining banana, strawberries & blueberries. Cover. Refrigerate for about an hour. Enjoy!
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