Dulce De Leche Banana Rum Pie Recipe

Ingredients

1

cup mashed ripe bananas (2 medium)

2

teaspoons lemon juice

1/3

                        cup Original Bisquick™ mix

1/4

cup sugar

3

tablespoons butter, melted

3

tablespoons dark rum

1

can (14 oz) sweetened condensed milk (not evaporated)

2

eggs

1 1/2

cups Cool Whip frozen whipped topping, thawed

1/2

cup dulce de leche milk caramel spread

4

chocolate-filled tubular-shaped pirouette cookies, coarsely crushed

Preparation

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.

Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.

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