OREO Banana Cream Pie

OREO Banana Cream Pie
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  1. 20 OREO Cookies, finely crushed (about 1-3/4 cups)
  2. 1/4 cup butter, melted
  3. 3 cups half-and-half
  4. 2 egg yolks
  5. 1/2 cup sugar
  6. 1/3 cup cornstarch
  7. 1 tsp. vanilla
  8. 2 Tbsp. butter, cut into small pieces
  9. 3 ripe, but firm bananas, sliced
  10. 1 cup thawed COOL WHIP Whipped Topping
  11. Additional OREO Cookies, for garnish
  1. COMBINE crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
  2. ADD half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
  3. PLACE half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
  4. REFRIGERATE 4 hours or until set. Top with COOL WHIP just before serving. Garnish with OREO Cookies.
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