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This #thankfullysweet fusion of Pumpkin Pie and Southern Banana Pudding is a one-of-a-kind Autumn dessert that will have you sittin’ up and sayin’ “howdy, ya’ll!”
One of the interesting things I noticed upon moving to Florida three years ago, was that most restaurants serve Banana Pudding for dessert. In fact, some restaurants only serve Banana Pudding for dessert, especially if they also serve barbecue. Those two foods go hand and hand in the South. It was only fitting, therefore, that when coming up with an Autumn dessert, that I chose to make a variation of this very popular local dessert.
This stellar dessert couldn’t have been easier to make. It was unanimously voted by my personal Peanut Gallery into our regular Fall Dessert line-up. With all of the busyness of November and December, I am so glad to have another quick, but fancy dessert. This is nice enough for a holiday dinner, but uncomplicated enough for a weeknight.
Instead of using vanilla wafer cookies, as in the original banana pudding, I used the crust from Mrs. Smith’s Pumpkin Pie. I mixed the baked pumpkin pie filling with some vanilla pudding. (I used the cook type of pudding mix, but you could certainly cut more time off by making instant pudding!) A layer of Cool Whip in the middle and on top with a sprinkling of pumpkin pie spice and two layers of sliced bananas finished off the recipe. How fast was that?!
I picked up the ingredients at my local Walmart. It’s so nice that Cool Whip and Mrs. Smith’s pies are right next to each other in the freezer section! If you need more inspiration, check out the Cooking Up Good website. They have recipes, sweepstakes, loyalty programs, coupons and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out!
And right now, from Nov 10-Dec 10, you can save $1.00 on Mrs. Smith’s Pie with the purchase of Cool Whip
- 1 Mrs. Smith's Pumpkin Pie, baked according to package directions
- 1 16 oz container Cool Whip
- 2 -4.6 oz boxes vanilla pudding (I prefer the cooked kind)
- 6 cups milk
- 4 bananas, sliced
- 2 tsp pumpkin pie spice
- Make the vanilla pudding according to package directions.
- Bake the Mrs. Smith's Pumpkin Pie at the same time as you make the pudding.
- Scoop out the filling of the pumpkin pie and combine it with the vanilla pudding until uniform in color.
- Cut the bottom of the pie crust out of the pan and carefully place it in the bottom of your serving bowl.
- Top the crust with half the pumpkin pudding mixture.
- Arrange half of the bananas (2 whole) on top of the pudding, placing some up against the side of the serving bowl if it is glass.
- Top with half the Cool Whip.
- Sprinkle the Cool Whip with 1 tsp pumpkin pie spice.
- Cut the remaining sides of the pumpkin pie crust into 2 inch pieces and arrange them around the edge of your serving bowl with the fluted edge of the baked crust showing against the glass sides of your bowl.
- Fill in the middle of that layer with any remaining pieces of crust.
- Repeat the layers ending with pumpkin pie spice sprinkled on top of the Cool Whip.
- Place your bowl in the refrigerator until it is time to serve.
- To eliminate the chance of your plastic wrap sticking to the top of your dessert, place 5-6 toothpicks upright into the top and gently lay the wrap on top.
- Make sure to count how many toothpicks you used and take them all out before serving.
Thank you to #CollectiveBias for choosing me to participate in this sponsored program.