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Ginger Cream Banana Pie

Prep Time 3 hours
Total Time 3 hours
Difficulty 1.0 Easy
Calories Per Servings 240 Calories
Servings 8
Nutrition facts Nutrition facts


A twist on the traditional banana pie

Ingredients 7


1-1/2 cups gingersnap cookie crumbs
1/4 cup butter or margarine
1 pkg. (6 serving size) instant vanilla pudding
2-1/4 cups milk
1 tablespoon crystallized ginger, chopped
1 tablespoon grated orange peel
4 medium DOLE® Bananas



1-1/2 cups gingersnap cookie crumbs
1/4 cup butter or margarine, softened


Combine gingersnap crumbs and butter, in bowl. Press on bottom and upsides of 9-inch pie plate.



Bake at 350øF., 5 minutes. Cool.


1 package (6-serving size) instant vanilla pudding
2-1/4 cups milk
1 tablespoon crystallized ginger
1 tablespoon grated orange peel
4 firm, medium DOLE Bananas


Combine pudding, milk, ginger and orange peel, until well blended. Slice 2 bananas into bottom of pie shell. Cover with one-half filling. Slice remaining bananas over filling. Top with remaining filling. Press plastic wrap on surface. Refrigerate 3 hours. Garnish with additional banana slices, orange curls and edible flowers, if desired.

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