Tal Caramel-Banana ’N Pecan Pie

(from agdcheerchik’s recipe box)

Prep time: 15 minutes
Serves 8 people

Categories: dessert, jello, pie

Ingredients

  • *2 pkg. (8 oz each) PHILADELPHIA cream cheese, softened
  • *1/2 cup firmly packed brown sugar
  • *1 tsp. vanilla extract
  • *1 tub (8 oz) COOL WHIP whipped topping, thawed, divided
  • *1/2 cup caramel ice cream topping, divided
  • *1 HONEY MAID graham pie crust (6 oz)
  • *1/2 cup PLANTERS pecan pieces, divided
  • *2 bananas, sliced

Directions

  1. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Stir in 2 cups of the whipped topping; set aside.

  2. SPREAD 1/4 cup of the caramel topping onto bottom of crust; top with layers of 1/4 cup of the pecans, the bananas and cream cheese mixture. Cover with remaining whipped topping and remaining 1/4 cup pecans.

  3. REFRIGERATE at least 2 hours. Drizzle with remaining 1/4 cup caramel topping just before serving. Store leftovers in refrigerator.

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