Banana Cream Pie

I am looking for the recipie for Baker Square’s Banana Cream Pie. Does anyone know it?

Easy Banana Cream Pie

Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings

2 medium ripe bananas, sliced
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
2-1/2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
2 cups thawed COOL WHIP FREE Whipped Topping, divided

PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
REFRIGERATE 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

Easy Chocolate Banana Cream Pie
Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.

Banana Cream Pie with Caramel Drizzle

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

1 medium banana, sliced
1 HONEY MAID Graham Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP French Vanilla Whipped Topping, divided
1/4 cup KRAFT Caramel Topping

ARRANGE banana slices on bottom of crust.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
REFRIGERATE 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.

Variation
Prepare as directed, using JELL-O Banana Cream Flavor Instant Pudding & Pie Filling.

Substitute
Prepare as directed, using COOL WHIP or COOL WHIP LITE Whipped Topping.

Black-Bottom Banana Cream Pie

Prep Time: 30 min
Total Time: 4 hr 30 min
Makes: 8 servings

6 Tbsp. butter or margarine, divided
25 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
4 squares BAKER’S Semi-Sweet Baking Chocolate
2 large bananas, sliced
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-3/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping

MELT 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
MICROWAVE chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
PREPARE dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.

Great Substitute
Prepare as directed, using COOL WHIP French Vanilla Whipped Topping.

NILLA® Banana Cream Pie

Makes: 10 servings

34 NILLA Wafers, divided
3 Tbsp. sugar
3 Tbsp. margarine or butter
1 Tbsp. reduced fat peanut butter
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 medium banana, sliced
1 cup thawed COOL WHIP LITE Whipped Topping
1/4 cup chopped PLANTERS Honey Roasted Peanuts

PREHEAT oven to 375°F. Cut 4 of the wafers in half; set aside for later use. Finely crush remaining wafers; mix with sugar in small bowl. Set aside. Place margarine and peanut butter in saucepan. Cook on medium-low heat until margarine is melted, stirring occasionally. Add to crumb mixture; mix well. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate. Bake 8 minutes. Cool completely.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended; pour into crust. Refrigerate several hours or until chilled.
ARRANGE banana slices around edge of pie just before serving. Top with whipped topping, peanuts and reserved wafer halves. Store leftover pie in refrigerator.

Great Substitute
Prepare as directed, using PLANTERS Dry Roasted Peanuts.

Banana Mallow Pie

Makes: 8 servings, 1 slice each

1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups JET-PUFFED Miniature Marshmallows
1 cup thawed COOL WHIP Whipped Topping
2 medium bananas, sliced
1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended.
PLACE banana slices in crust; cover with pudding mixture.
REFRIGERATE at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator.

Best of Season
Substitute 1 cup raspberries, blueberries or peeled peach slices for the banana slices.

Banana-Cinnamon Spice Pie

Makes: 8 servings

1 large banana, sliced
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
1-1/2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed

ARRANGE banana slices in single layer on bottom of crust.
POUR milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon over bananas in crust.
REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Great Substitute
Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.

Special Extra
Garnish with additional banana slices just before serving.

Blissful Banana Pie

Makes: 10 servings

1 cup NILLA Wafer Crumbs
1/2 cup finely chopped PLANTERS Pecans
1/3 cup butter or margarine, melted
5 squares BAKER’S Semi-Sweet Baking Chocolate, coarsely chopped
3 cups JET-PUFFED Miniature Marshmallows, divided
2 cups milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
1 cup thawed COOL WHIP Whipped Topping
2 medium bananas, thinly sliced

PREHEAT oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; cool.
PLACE chocolate squares, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl. Microwave on HIGH 2 min.; stir until chocolate is completely melted. Pour into crust; refrigerate until ready to use.
PREPARE pudding mix in large bowl as directed on pkg. for pudding, using remaining 1-1/2 cups milk. Place plastic wrap directly on surface of pudding; refrigerate 30 min. or until cooled. Gently stir in whipped topping and remaining 2 cups marshmallows. Arrange bananas evenly over chocolate layer; cover with the pudding mixture. Refrigerate several hours or until chilled. Store in refrigerator.

Special Extra
Garnish with fresh mint sprigs and additional banana slices just before serving.

Banana Caramel Spice Pie

Makes: 8 servings

1 large ripe banana, sliced
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup KRAFT Caramel Topping

PLACE banana slices on bottom of crust.
POUR cold milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 4 hours or until set. Serve topped with caramel topping. Store leftover pie in refrigerator.

How To Prevent Banana Slices from Darkening
Toss banana slices with lemon juice to keep them from darkening.

Creamy Banana-Chocolate Pie

Makes: 8 servings

4 squares BAKER’S Semi-Sweet Baking Chocolate
2 Tbsp. cold milk
1 Tbsp. butter or margarine
1 HONEY MAID Graham Pie Crust (6 oz.)
1 medium banana, sliced
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided

MICROWAVE chocolate, 2 Tbsp. milk and the butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread evenly onto bottom of crust. Refrigerate 30 min. or until chocolate is firm. Arrange banana slices over chocolate layer.
POUR 2 cups cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 1 min. Gently stir in 1-1/2 cups of the whipped topping. Spoon over bananas in crust.
REFRIGERATE 4 hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftover pie in refrigerator.

Healthy Living
Save 110 calories and 4 grams of fat per serving by preparing with a ready-to-use reduced fat graham cracker crumb crust, fat free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.

these are a few from their site - KW