Ingredients
Equipment
Method
- Beat the softened cream cheese in a large mixing bowl until smooth and free of lumps. Add the sweetened condensed milk and continue mixing until the mixture is silky and uniform.
- In a separate bowl, whisk together the halal-certified pudding mix and cold milk until completely smooth.
- Stir the prepared pudding into the cream cheese mixture, mixing until well combined. Gently fold in half of the halal-certified Cool Whip.
- Spread half of the pudding mixture evenly in the bottom of the graham cracker crust.
- Arrange about 16 halal-certified vanilla wafers in an even layer on top of the pudding, then layer over sliced bananas.
- Cover the bananas with the remaining pudding mixture, smoothing it into an even layer.
- Spread the rest of the halal-certified Cool Whip over the top pudding layer.
- Cover and refrigerate the pie for at least 4 hours or overnight until well chilled and set.
- Before serving, top the pie with 1-2 crushed halal-certified vanilla wafers.
Nutrition
Notes
For best results, use only instant pudding mix as cook-and-serve types will not set properly. Be sure to soften the cream cheese fully before mixing for the smoothest texture. To prevent bananas from browning, cover them completely with the pudding layer. The pie can be made a day ahead and keeps well for up to two days if covered and chilled. For a different crust, swap in a vanilla wafer or Oreo cookie crust if desired. Add the crushed vanilla wafers topping just before serving to keep them crisp.