Ah…Springtime and the smell of pie is in the air! We are graduating from pumpkin or pecan pie to a cool, crisp pie that is certain to please. After coming back from a walk, you instantly realize that you might have lost a pound or two, walking, so what better way to celebrate than to see if you can put that poundage right back on with a piece or two of pie. This pie is cool, delicious and is easy to make.
20 oreo double stuffed cookies
2 tables butter
8 oz white chocolate chips
4 large bananas
2 cups milk
1 lg (5.1 oz) box french vanilla instant pudding (or if you are like me, indulge and make it with chocolate)
1/2 cup sugar
2 cups whipping cream
2 tsp vanilla
2 oz. grated milk chocolate bar (I always use Hersheys or Dove)
Remove the frosting from 20 Oreo cookies, setting aside. Using a rolling pin, crush all of the cookies in a heavy Ziplock bag. Combine cookie frosting and butter in a bowl and place in microwave for 30 seconds. Blend with crushed cookies and press cookie mixture into a pie tin or deep tart pan. Melt white chocolate chips. Spread a thin layer of melted chocolate over crust, placing a thicker portion of the white chocolate on the upper edge so it is visible when displayed. (Will this not impress your MIL or what?)
Place in freezer for 5 min. Blend together pudding mix and 2 cups of milk using a whisk, mix well. Beat whipping cream in a chilled bowl on high until stiff peaks appear. Fold in vanilla and sugar, blending until creamy. Fold 2 cups whipping cream into pudding and mix well. Slice bananas and place on the bottom of the pie crust. Fill the pie with the pudding mixture. Top with remaining 2 cup of whipped cream. Sprinkle with grated chocolate bar for garnish. Refrigerate until ready to serve.