Banana Cream Pie

1 homemade or store-bought unbaked pie crust (9”)

8 Tbsp. cream cheese, softened

1 ½ c. cold milk, + 2 Tbsp. divided

1 (3.4 oz.) pkg. instant vanilla pudding mix

2 bananas

1 c. whipping cream

Bake pastry shell according to crust recipe or package directions; cool; set aside. With electric mixer, beat cream cheese until light and fluffy, 1-2 minutes. Add 2 Tbsp. milk and mix, scraping sides of bowl, until cream cheese is creamy and lump free. Add remaining milk; mix well. Add vanilla pudding mix and beat on LOW for 2 minutes. Meanwhile, slice bananas and place in single layer on bottom of cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour. Whip cream until stiff peaks form. Pipe or spread whipped cream onto pie. Refrigerate 1 or more hours before serving.

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