Blueberry Banana Cream Pie Recipe
- 2 packages (3 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup cold water
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup heavy whipping cream, whipped
- 2 medium bananas, cut into 1/4-inch slices
- 2 teaspoons lemon juice
- 35 vanilla wafers
- 1 cup fresh blueberries
- 1. In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream.
- 2. In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
- 3. Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half of the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings.
1 piece equals 490 calories, 26 g fat (15 g saturated fat), 84 mg cholesterol, 359 mg sodium, 61 g carbohydrate, 2 g fiber, 7 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.