Banana Cream Pie with Pudding

Recipe View 5 mins Prepare Ingredients (5 minutes): Ensure all ingredients are measured and ready. Slice two bananas into approximately 1/4-inch thick rounds.

Recipe View 5 mins Layer the Crust (5 minutes): Arrange the sliced banana rounds in a single, even layer across the bottom of the cooled pie crust, covering as much surface area as possible.

Recipe View 10 mins Prepare the Pudding Filling (10 minutes): In a medium mixing bowl, pour in the cold milk. Add both packages of instant vanilla pudding mix. Whisk vigorously until the pudding mixture is smooth and begins to thicken.

Recipe View 2 mins Incorporate Whipped Topping (2 minutes): Gently fold in 1/2 cup of the thawed whipped topping into the pudding mixture until just combined. Be careful not to overmix, to maintain the lightness of the topping.

Recipe View 5 mins Assemble the Pie (5 minutes): Pour the pudding mixture evenly over the banana layer in the pie crust, ensuring it spreads to the edges.

Recipe View 3 hrs Chill (at least 3 hours): Cover the pie with plastic wrap, pressing lightly on the surface to prevent a skin from forming. Refrigerate for a minimum of 3 hours, or preferably overnight, to allow the pudding to set completely.

Recipe View 5 mins Garnish and Serve (5 minutes): Just before serving, spread the remaining whipped topping evenly over the top of the pie. Slice the remaining banana and arrange the slices attractively over the whipped topping. Slice and serve chilled.