Banana Cream Pie Ii – a delicious recipe with heavy whipping cream, crushed ice, vanilla pudding, pie crust, bananas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place heavy whipping cream and half and half cream in a mixing bowl. Whip with an electric mixer, starting on low speed. Add ice, and continue mixing for about 5 minutes. Add pudding mix. Increase to medium speed, and mix another 5 minutes. Turn mixer to high speed, and mix until pudding is very stiff.
2
Line bottom of pie crust with one banana, sliced. Fill pie shell with filling until level with top, using about half of the prepared filling. Top with slices of second banana. Pile on the rest of the filling, shaping with rubber spatula to form a high center cone; the higher the pie, the more spectacular. Refrigerate at least 1 hour until thoroughly chilled.
3
To serve, top each piece with freshly whipped cream and a few slices of banana for garnish.
938
kcal
Calories
86
g
Fat
22
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups heavy whipping cream, 2 cups half-and-half, 1 cup crushed ice, 1 (3.5 ounce) package instant vanilla pudding mix, and more.
Yes, Banana Cream Pie Ii falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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