Megan wanted to try to make a banana cream pie. With help from already prepared foods, this turned out to be an easy, doable recipe for her to make.
1 ready-made pie crust
1 small box vanilla pudding
2 3/4 cups milk
Non-Dairy whip topping
Preheat oven according to package directions for the pie crust. Combine pudding mix and milk in a medium saucepan over medium-high heat.
Bring pudding to a boil. Pudding should be thickened at this point. Allow it to cool.
Unroll pie dough into a 9 inch pie pan. Crimp the edges and prick crust with fork to prevent the crust from shrinking. Cook about 12 minutes or until golden brown. Remove from the oven and let it cool down.
Slice the bananas and cover the crust.
Spoon pudding over the bananas to cover.
Repeat with more sliced bananas and the rest of the pudding.
Cover with whip topping. Allow the pie to cool 2-3 hours before serving.