Best Cocoa Puffs Banana Cream Pie Recipes

COCOA PUFFS® BANANA CREAM PIE

Cocoa Puffs® Banana Cream Pie image

Fun new twist on Banana Cream Pie that's made of a crust with Cocoa Puffs® cereal instead of graham crackers.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 8

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 19 g, TransFat 0 g

COCOA PUFFS BANANA CREAM PIE RECIPE - (4.3/5)

Cocoa Puffs Banana Cream Pie Recipe - (4.3/5) image

Provided by BabyDoll-2

Number Of Ingredients 11

Ingredients

PIE:
2 1/2 cups Cocoa Puffs® cereal
1/3 cup butter, melted
1 (4-serving size) package banana cream instant pudding and pie filling mix
1 1/4 cups milk
1/2 cup frozen whipped topping, thawed
1 cup bananas, sliced
OPTIONAL TOPPING:
Whipped cream
Banana slices
Cocoa Puffs® cereal, crushed

Steps:

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.