Banana Cream Pie with Salted Caramel Sauce
adapted from: thisgalcooks.com
1 baked pie crust
1 c. chopped vanilla wafers
2 small bananas
1 8 oz. tub of whipped topping, divided
1 1/2 c. milk
1 5.1 oz box of instant banana cream pudding
dash of lemon juice
salted caramel sauce
In a large bowl, stir together the banana pudding and the milk until thick and creamy. Fold in 1/2 of the tub of whipped topping. Slice your bananas and sprinkle them with a dash of lemon juice to prevent them from browning. Stir the banana slices in to your pudding mixture. Pour it all in your cooled pie crust. Refrigerate the pie until the pudding is set (I made mine before the Thanksgiving meal started, and then added the rest of the ingredients just before we ate pie). Spread the remaining whipped topping over the top of the pudding mixture. Sprinkle the chopped vanilla wafers on top, and then drizzle the salted caramel sauce over the top of the wafers. Serve it immediately and enjoy!
