Sunday, March 3, 2019
I’m squeezing in one last Easter dessert for you, and I guarantee that it is easy enough to prep that you’ll still have some time to put your feet up! (Plus I’ve included tips to make it even easier if you really need to cut yourself some slack)What makes homemade pudding pie filling so luscious and thick is all of those glorious eggs.
Eggs play a central part in our Easter celebrations around here: from breakfast (this ham quiche or this breakfast casserole are favorites!), to dinner, to dessert (these Sunny Side Up Pavlovas are on my list to try with family and friends this year!).
We love eggs because they are delicious, nutritious and they’re an essential part of so many of our favorite recipes (and non-recipes — it’s “scrambled eggs for dinner” night around here often!).
Another thing we love?
Knowing that the eggs we grab — from the local grocery store to the big chains — are all fresh, Canadian eggs, thanks to the farmers from coast to coast that work year-round to keep Canadians well-fed.
Banana Cream Pie
This looks delicious, and who doesn’t love a quick and easy recipe like this!?
Ingredients
- Ready Made Pie Crust or Homemade Pie Crust
- 8 oz Cool Whip
- 3 Bananas
- 1 box Banana Cream Pudding 3.4 oz
- 1 3/4 cup Milk
Instructions
- Preheat oven to 400.
- Par bake crust for 10-15 minutes until golden brown.
- Allow to cool.
- Slice 2 bananas and layer in bottom of crust.
- Combine milk and pudding mix and whisk until thickened (about 2 minutes).
- Fold in 2/3 of whipped topping.
- Transfer to pie crust and chill for at least one hour.
- Slice last banana.
- Top with remain whipped topping and garnish with banana slices.
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