Ingredients
2 1/2
cups Cocoa Puffs™ cereal
1/3
cup butter, melted
1
package (4-serving size) banana cream instant pudding and pie filling mix
1 1/4
cups milk
1/2
cup Cool Whip frozen whipped topping, thawed
2
medium bananas, sliced (1 cup)
Additional Cool Whip frozen whipped topping, thawed
Additional sliced banana
Additional Cocoa Puffs™ cereal, crushed
Preparation
Heat oven to 350°F.
In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.
