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This is most definitely my favorite pie of the summer! And it’s super easy to customize, just add your choice of banana split toppings 🤩
** note please read the ingredients you’ll need a box of cake mix but only 1 3/4 c from the box! I altered the ingredients just in case you were using this instead of the blog version 💗
1 3/4 cup Funfetti cake mix
1 egg, room temp, lightly beaten
1 tbsp butter, softened
1 c 2% milk
1 pkg (3.4 oz) instant banana cream pudding mix
1 banana, sliced
1 tub of whipped topping (not lite)
Chocolate sauce or fudge for drizzle
Colorful sprinkles
Maraschino cherries
Preheat oven to 350 degrees and grease a 9″ pie plate.
Stir together the Funfetti mix, egg, and butter until combined.
Place the dough on a flat surface and knead until the dough is smooth. Roll it out with a rolling pin until it fits the pie plate with enough to come to the edge.
Using your finger or the back of a spoon, flute the edge. Prick the base of the pie several times with a fork and then bake 12-14 minutes until golden brown.
Cool completely.
Whisk the milk and the pudding together for 2 minutes. Fold in the banana and 1 cup of whipped topping. Pour into the crust, smoothing out the top with a spatula.
Top with the rest of the whipped cream and refrigerate for four hours or overnight.
Drizzle with chocolate and add the sprinkles. Top with a maraschino cherry after slicing.
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