Ingredients for Graham Cracker Crust:
12 graham cracker sheets
1/4 cup sugar
1/4 cup butter (melted)
Ingredients for Pie Filling:
2 bananas
1 11 oz package caramels (unwrapped)
2-3 TBA heavy cream
1 3.5 oz instant vanilla pudding mix
1 3.5 oz instant banana cream pudding mix
2 1/2 cups milk
8 oz Cool Whip
Instructions:
- Crush your graham crackers into fine crumbs (It should make about 1 1/2 cups)
- Mix together your sugar with your graham cracker crumbs in a medium sized bowl.
- Pour your melted butter over the top of your crumbs and mix it all together.
- Pour your crust mixture into the bottom of a 9 inch pie crust pan and press down on the bottom and the edges.
- Cut your bananas into slices and lay them over your graham cracker crust.
- Combine your caramels and heavy cream in a small sauce pan. Heat over medium until caramels are melted and smooth, stirring throughout.
- Pour caramel over banana slices (reserve about 1/4 cup if desired for later).
- Pour your pudding mixes into a large bowl and pour your milk over it and stir together. Add 1/2 cup of Cool Whip to the pudding mixture and mix well.
- Pour pudding mixture over caramel and smooth top. Place in fridge to set for about 3 hours.
- Top with remaining Cool Whip and additional bananas before serving. Drizzle remaining caramel on top if desired.