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Banana Cream Pie

1 (9-inch) pastry shell, unbaked
4 oz. cream cheese, softened
1-1/2 cups plus 2 Tbsp. cold milk
1 pkg. (3.4 oz.) instant vanilla pudding and pie filling
2 bananas
2 cups whipping cream

   Prepare pastry shell according to directions; cool. Set aside. With electric mixer, beat cream cheese until light and fluffy, 1 to 2 min. Add 2 Tbsp. milk and mix, scraping sides of bowl, until cream cheese is creamy and lump-free. Add remaining milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 min. Meanwhile, slice bananas and place in a single layer on the bottom of the cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour. Whip cream until stiff peaks form and pipe or spread onto pie. Refrigerate 1 or more hours; slice and serve. Makes 6 to 8 servings.

 


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