Recipe #5 for Forster-Bazzano Week, and by far, my favorite. This was also my Grandma’s recipe, and it’s my mom’s favorite pie. Grandma (her mother-in-law) made it for her every year for her birthday.
- 1 container Cool Whip (4.5 oz)
- 1/2 cup sugar
- 1/2 pkg cream cheese (8 oz package) @ room temperature
- 3 bananas, medium
- 1/2 can blueberry pie filling (1 lb can)
- 1 baked pie shell
Mix together in a bowl whipped topping, cream cheese and sugar. Beat at medium speed until smooth and creamy. Set aside. Next, slice 1 1/2 bananas and arrange in the bottom of the pie shell. Spread half of the blueberry pie filling over sliced bananas, then spread half of the whipped topping over the filling. Repeat the layers again, ending with the whipped topping. Chill for about one hour before cutting.
