Dessert for banana and dulce de leche lovers!

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Recipe Summary

prep:
20 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
10
Yield:
1 9-inch pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine dulce de leche and cream cheese in a large mixing bowl; beat with an electric mixer until evenly combined. Set aside; clean mixer beaters.

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  • Combine 1/2 cup heavy cream and instant pudding in a medium bowl. Beat with the electric mixer on high speed until thick. Fold into the dulce de leche mixture.

  • Spread 1/2 of the filling evenly inside graham cracker crust. Arrange banana slices on top. Pour remaining filling over the bananas, spreading evenly.

  • Pour remaining heavy cream, confectioners' sugar, and vanilla extract into a large bowl. Whip with clean beaters until soft peaks form. Dollop over the pie. Cover pie and chill before serving, 8 hours to overnight.

Cook's Notes:

Dulce de leche is milk caramel. To make your own, pour 2 cans of sweetened condensed milk into a 9x12-inch glass baking dish. Cover with foil and place in a larger baking dish or disposable roasting pan. Pour in enough water to reach halfway up the sides of the glass dish. Bake at 300 degrees F (150 degrees C) for 1 1/2 hours.

Freeze pie for 2 to 3 hours instead of refrigerating for 8 hours, if preferred.

Nutrition Facts

699 calories; protein 8g 16% DV; carbohydrates 90.8g 29% DV; fat 35.4g 55% DV; cholesterol 99.6mg 33% DV; sodium 577.2mg 23% DV. Full Nutrition
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