Banana Split Pie Recipe
BANANA SPLIT PIE
My aunt Ella Mae Jacobs had a God given gift for cooking. She was one of those women who could cook anything and everything from scratch without a recipe.
I suppose experience truly is the best teacher, but she had a palate to go along with all that experience.
She made the most delicious homemade cakes that I have ever eaten, and she would taste the batter as she went along, adding a little of this or that until it tasted just right.
I think one of her key secrets was that she always used real butter in her baked goodies.
She made the best fried chicken I have ever tasted, using the simple old-fashioned cast iron skillet method.
Now that I am older, I regret not spending more time with her in the kitchen. But I would probably weigh 300 pounds if could cook like her!
The following recipe is my own, and more my speed because it's quick, simple, and inexpensive.
But it tastes great and you won't have hardly any dishes to wash when it's done! Tastes like an ice cream banana split to me.
Basically, you will be making a banana pudding but using chocolate pudding instead of vanilla, with some chopped pecans on top to give it that banana split appeal.
BANANA SPLIT PIE RECIPE
About 1/2 of a box of vanilla wafers
1 large box of Jello instant chocolate pudding. (The 5.9 oz., 6 serving size)
2 large ripe bananas, sliced
2 1/2 cups of cold milk
About 1/2 - 3/4 of an 8 oz. tub of Frozen Whipped topping. (I prefer the red label Cool Whip because it is made with milk instead of water, so it tastes better.)
About 1/4 cup of chopped pecans
I used a 2 quart storage type plastic container to make this, because that is what I had on hand and it saved space in the fridge. But you can use what ever type of casserole dish you have that will hold about 2 quarts.
In separate bowl, mix instant pudding with milk according to directions on box. (*Directions for pie filling, using 2 1/2 cups of cold milk. This will give a delicious chocolate favor and keep wafers from becoming soggy.) Set aside.
In 2 quart dish, start with a layer of vanilla wafers on bottom, then top each one with a slice of banana. I sliced my bananas to about 1/3 - 1/2 of an inch thick.
Then pour about 1/2 of the prepared pudding over top of the first layer of wafers and bananas. Then repeat with a second layer the same way.
If you are using a deep dish like I did, add some wafers and banana slices around the sides of the dish.
You want to use a slice of banana for each wafer, with the exception that you may want to top the second layer of bananas with a 3rd and final layer of wafers. I did mine that way, and it came out just right.
Then pour remaining pudding over top, spreading evenly. At this point, because you are using instant pudding that is already cold, you can go ahead and put on your whipped topping if you wish.
The whipped cream layer should be about 1/2 as thick as the finished pudding, for best taste.
Sprinkle chopped pecans over top of whipped cream.
Refrigerate several hours or over night.
*If you are using the type of whipped topping that comes in the can, do not add it until ready to serve the pudding because that kind of whipped topping will begin to melt down and become runny within a few minutes. (Found that out the hard way!Oops!) Don't forget to add the pecans.
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