5/29/03 -- Banana Cream-Crunch Pie
6 To 8 Servings
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1 package (4-serving size) banana cream-flavored instant pudding mix
1 cup milk
5 tablespoons coffee liqueur, divided (see Option)
1 container (8 ounces) frozen whipped topping, thawed and divided
2 bananas, sliced
One 9-inch chocolate ready-to-use graham cracker pie crust
3 toffee candy bars (1.4 ounces each), chopped
In a medium bowl, combine the pudding mix, milk, and 4 tablespoons liqueur; stir with a wire whisk until smooth. Gently fold 1 cup whipped topping into the pudding mixture. In another medium bowl, toss the banana slices with the remaining 1 tablespoon liqueur; arrange over the crust. Sprinkle with half of the chopped candy. Spoon pudding mixture over the chopped candy. Cover and chill for 1-1/2 hours, or until set. Spoon the remaining whipped topping on top of the pie just before serving. Sprinkle with the remaining chopped candy. OPTION: If you prefer, you can use sweetened black coffee in place of the liqueur.
1 cup milk
5 tablespoons coffee liqueur, divided (see Option)
1 container (8 ounces) frozen whipped topping, thawed and divided
2 bananas, sliced
One 9-inch chocolate ready-to-use graham cracker pie crust
3 toffee candy bars (1.4 ounces each), chopped
In a medium bowl, combine the pudding mix, milk, and 4 tablespoons liqueur; stir with a wire whisk until smooth. Gently fold 1 cup whipped topping into the pudding mixture. In another medium bowl, toss the banana slices with the remaining 1 tablespoon liqueur; arrange over the crust. Sprinkle with half of the chopped candy. Spoon pudding mixture over the chopped candy. Cover and chill for 1-1/2 hours, or until set. Spoon the remaining whipped topping on top of the pie just before serving. Sprinkle with the remaining chopped candy. OPTION: If you prefer, you can use sweetened black coffee in place of the liqueur.
