Irish Banana Cream Pie
- FOR THE CRUST:
- 1-1/2 cup Nilla Wafer Cookie Crumbs (see Note)
- 1/4 cups Granulated Sugar
- 6 Tablespoons Butter, Melted
- FOR THE FILLING:
- 1 cup Heavy Cream
- 1-1/2 cup White Chocolate, Chopped
- 1/3 cups Bailey's Irish Cream
- 1 box (3.5 Ounce Box) Instant French Vanilla Pudding Mix
- 1-1/2 cup Milk
- 2 whole Bananas, Sliced
- FOR THE TOPPING:
- 8 ounces, weight Cool Whip
- 8 whole Nilla Wafer Cookies, For Garnish
- For the crust: Preheat oven to 350 F. Pulse Nilla Wafers in a food processor to make crumbs (see note). Pulse in the sugar and melted butter. Press crumb mixture into the bottom of a 9-inch pie pan. Bake in a 350 F oven for 8-10 minutes. Remove from the oven and cool.
- For the filling: In the bowl of a mixer, beat heavy cream until stiff. Meanwhile, in small double boiler melt white chocolate with Baileys until smooth. Fold the melted chocolate mixture into the heavy cream.
- In a small bowl whisk the pudding mix and the milk together. Pour into the Baileys and cream mixture.
- To assemble, slice bananas and lay them on the bottom of the crust. Pour pudding mixture over the bananas and top with Cool Whip. Refrigerate 4 hours or overnight. Garnish with remaining cookies, slice and enjoy. Keep refrigerated. This is best eaten within 24 hours!
- **Note: I used about a third of a 12-ounce size box of Nilla Wafers to get 1 1/2 cup of crumbs.
nilla wafer cookie crumbs, ubc, butter, filling, heavy cream, white chocolate, baileys irish cream, mix, milk, bananas, nilla wafer cookies
Taken from tastykitchen.com/recipes/desserts/irish-banana-cream-pie/ (may not work)