Elizabeth’s Best Ever Banana Pudding Pie
9-inch pie crust, prepped, baked and cooled or 1 graham cracker crust
2 cups chopped vanilla wafers
2 small bananas
1 8oz tub Cool Whip, divided
1 ½ Cup milk
1 5.1oz box instant vanilla pudding
Juice from one lemon
Caramel sauce for drizzling
Slice the bananas thin and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
Whisk together the milk and pudding. Mix in half of the cool whip. Mix in 1 cup of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.
Top with the remaining Cool Whip, using rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.