Two Banana Treats

Banana Cream-Crunch Pie
Original Quick Version
(Yield 6 to 8 servings)

1 (3.4 ounces) package vanilla-flavored instant pudding mix
1 cup milk
4 tablespoons coffee liqueur (Kahlua) and 1 tablespoon white crème de cacao, divided
1 (8-ounce) container frozen whipped topping, thawed and divided
2 bananas, sliced
1 (6-ounce) chocolate graham cracker (or Oreo) pie crust
3 (1.4-ounce) toffee candy bars, chopped

· Combine pudding mix, milk, and 4tablespoons liqueur (if desired) in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 cup whipped topping into pudding mixture.
· Toss banana slices with remaining 1 tablespoon liqueur (if desired) and arrange over crust. Sprinkle with half of chopped candy. Spoon pudding mixture over chopped candy. Cover and chill l ½ hours or until set.
· Spoon remaining whipped topping on top of pie just before serving. Sprinkle with remaining chopped candy.


Sandra’s Banana Cream-Crunch Pie
Larger, Still-Quick Version
(Yield 16 – 20 servings)

Make chocolate graham cracker crust
Mix 1 ¼ graham cracker crumbs with 4 tablespoons Hershey’s cocoa powder and ¼ cup sugar. Melt 1 stick butter and stir into crumb mixture until well mixed. Press crumbs into a 9 x 13 glass baking dish. Bake for 7 minutes, then cool on rack until room temperature.

Make filling
1 (5.1 ounces) package vanilla-flavored instant pudding mix
1 ½ cups milk
5 tablespoons coffee liqueur (Kahlua), and 2 tablespoons white crème de cacao, divided
2 (8-ounce) container frozen whipped topping, thawed and divided
4 or 5 bananas, sliced
6 (1.4-ounce) toffee candy bars, chopped
¾ up toasted chopped pecans (optional)
1 oz semi-sweet chocolate (1 square), coarsely grated (optional)

When crust has cooled, spread nuts (if using) over bottom of crust.
Combine pudding mix, milk, and 5 tablespoons combined liqueur in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 container whipped topping into pudding mixture.

Toss banana slices with remaining 1 tablespoon liqueur and arrange over crust. Sprinkle with half of chopped candy. Spoon pudding mixture over chopped candy. Cover and chill at least l ½ hours or until set.

Spoon remaining container of whipped topping on top of pie just before serving. Sprinkle with remaining chopped candy and optional grated chocolate,

Refrigerate for at least 30 minutes and up to 2 hours before serving.