Gingersnap Banana Cream Pie
- 12 ounces, weight Gingersnap Cookies
- 1/2 sticks Sweet Cream Butter, Melted
- 6 whole Ripe Bananas, Cut Into Pieces
- 8 ounces, weight Cool Whipped Topping, At Room Temperature
- 2 Tablespoons Confectioners Sugar
- 1 teaspoon Cinnamon
- Note: Preparation time does not include 1 hour refrigeration time.
- In a food processor, add gingersnap cookies and pulse several times. Add melted butter and run processor 1 minute to combine. Transfer to a 9-inch pie plate (I use a glass pyrex pie plate) and smooth out mixture using clean hands. Set aside.
- Into the food processor, add banana pieces and pulse several times. Add whipped topping and run until smooth and creamy. Transfer banana cream into gingersnap pie shell.
- In a small ramekin or bowl, add confectioner's sugar and cinnamon; mix well. Dust over prepared pie. Refrigerate 1 hour before serving.
cookies, sweet cream butter, bananas, at, confectioners sugar, cinnamon
Taken from tastykitchen.com/recipes/desserts/gingersnap-banana-cream-pie/ (may not work)