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Banana Vanilla Pudding Pie with Raspberries
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Description
This pie is so good and refreshing and different and sneaky all at the same time! The “secret” ingredient will surprise you and the combination works so well together. This is a spin-off from a recipe in the cookbook Deceptively Delicious.
Ingredients
- 2 cups Graham Cracker Or Nilla Wafers (crushed)
- ½ cups Sugar
- 8 Tablespoons Butter
- 2 boxes (3.4 Oz. Box) Instant Vanilla Pudding Mix
- 3 cups Milk
- 1 cup Cantaloupe Puree
- ½ cups Squash Puree
- 2 whole Bananas
- 8 ounces, weight Cool Whip
- ½ cups Raspberries
Preparation
Prepare a graham cracker or Nilla Wafer crust in a pie pan, by combining the butter, sugar and crushed cookies. Press into your pan and chill pie crust for at least 30 minutes.
Mix vanilla pudding with milk, cantaloupe puree and squash puree. Take pie crust out of the refrigerator and slice bananas and layer them on the bottom of pie crust. Pour pudding mixture over the bananas. Return to the fridge, and chill for at least one hour.
Top with Cool Whip and raspberries.
The next time I make this, I think I will puree the raspberries and drizzle the puree over the Cool Whip.
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