Note to self: Definitely so as I say and not as I do…Don’t make this into a pie. The pudding never sets so it doesn’t really end up being a pie. I think it would work better in short glasses and layering the pudding and bananas and Nilla wafers. Taste wise it was good but execution was such a fail. Oh well…Thankfully I didn’t give it to my neighbors…I made a new friend and was planning on dropping this off for her and her family but Moudi’s sister came from Maryland to visit so I decided to keep it and serve it as dessert. Now I just ended up making a fool trying to cut it in front of my sister in law which I think might be just as bad as giving it to my new friend and having it be a fail at her house. (Though that would be my first impression to her vs I’ve known Moudi’s sister for a while now. So I guess it’s a slight hair better) Oh well ¯\_(ツ)_/¯
I adapted this recipe from two sites, stylingmyeveryday.com and momontimeout.com. The Nilla wafer crust was exact and tasted super yummy! (I’m a total crust lover, my husband thinks it’s weird because I prefer the crusts in pizza over the actual pizza part) But in this case…totally worth it. The pudding part, I have made as is with the layering and it’s really yummy like that. I have no idea why I tried making it into a pie but hey, you win some, you lose some.
- 60 Nilla wafers
- ¼ cup granulated sugar
- ⅓ cup butter, melted
- 14 oz can sweetened condensed milk
- 1½ cups ice cold water
- Small box (3.4 oz) instant vanilla pudding mix
- 1 tub cool whip
- 2 sliced bananas
- Preheat oven to 350F. Lightly spray a pie plate with cooking spray and set aside.
- Place 60 Nilla wafers in a food processor and pulse until only crumbs remain. (You can also crush in a large ziploc bag)
- Transfer crumbs to a medium size bowl and stir in¼ cup granulated sugar and ⅓ cup melted butter.
- Press the crumbs firmly into the pie plate and up the sides.
- Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.
- In a bowl, beat a 14 oz can sweetened condensed milk and 1½ cups ice cold water for about a minute. Add the 3.4 oz box of vanilla pudding mix and beat for about two more minutes.
- Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight until firm.
- In a large bowl put 1 tub of cool whip and using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.
- Fill the pie crust with the filling and chill for about an hour. Decorate with whip cream, bananas, and Nilla wafers.
Serving size: 8-10 people