It’s Pie Time

Christmas Pie
Recipe by Kathie Stamps
12.19.11

In a bowl—medium, large, whatever—mix a box of French Vanilla instant pudding mix with one can of sweetened condensed milk (fat-free or fat-full) and a few ounces of Silk or milk. The recipe on the back of the pudding box will say 2 cups of cold milk, but don’t you fall for that. Eagle Brand is soooo much better. Or Kroger version of same.

With a mixer or something, do the pudding. Add a capful of coconut extract or a tidge of vanilla extract, if you want, so you can call it “the secret ingredient.” Put the bowl in the fridge for a while (overnight is too long; trust me on this one).

Fold in a tub o’ Cool Whip. Yeah, yeah, there are three sizes and 49 varieties. Just pick one.

Spoon some drained crushed pineapple into each pie crust. Drain it, I tell you, drain and strain! This is another tip I learned the hard way.

Throw some sliced bananas on top of the crushed pineapples. And by sliced, I mean the little round disc things, not the long rectangular strip things.

Pour half the goopy pudding mixture on top of the bananas and pineapples.

Lick the bowl.

Put the clear plastic lids on top of each pie (and good luck getting the booger glue off those Keebler labels). Store in the fridge for a few hours or overnight so it will be easier to cut. Or just go straight for a spoon and be done with it.

This banana-pineapple pie certainly won’t win any beauty contests, but you could dress it up around the edges with sliced strawberries or something. I have no idea how long it can actually stay in the refrigerator, because it’s never made it past 24 hours around here, frankly.

Ingredients:

3.5 oz. box of French vanilla instant pudding
14 oz. can of sweetened condensed milk
3 or 4 ounces of milk
8 oz. or 12 oz. tub of Cool Whip
2 graham cracker pie shells, regular size
3 large bananas
16 oz. can of crushed pineapples

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