Gingersnap Banana Cream Pie

1. 1

   Note: Preparation time does not include 1 hour refrigeration time.

2. 2

   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.

3. 3

   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.

4. 4

   In a small ramekin or bowl, add confectioner's sugar and cinnamon; mix well. Dust over prepared pie. Refrigerate 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.