Banana Cream Tart (Serves 8)
Banana Cream Tart is a family favorite. Best of all it is so easy to do, so its great for a summertime cookout or any holiday.
13 Graham Crackers (about 1 ½ Cups), Crushed very well in a food processor
2 tbsp. Sugar
1 tbsp. Packed Brown Sugar
7 tbsp. Butter, Melted
1 box (3.4 oz) Instant Banana Cream Pudding
1 ¾ Cups Whole Milk
2 ½ Cups Cool Whip
9 inch Tart Pan with removable bottom
Preheat the oven to 375 degrees. Spray the pan tart pan with non-stick spray. Set aside 1 tbsp. of graham cracker crumbs for garnishing the tart later. Put the rest of the crumbs in a bowl and combine with the sugar, brown sugar and melted butter. Pour the mixture into the pan and firmly pack the crumbs into the bottoms and sides of the pan to form the crust. Bake for 8 to 10 minutes. Remove and cool.
In the meantime, make the filling. In a bowl combine the milk with the instant pudding and whisk until it gets thick. About 2 minutes. Next fold 1 cup of Cool Whip.
Slice up about 2 ½ bananas and place in a single layer to cover the bottom of the pan. Pour the pudding mixture over the bananas and spread evenly. Loosely cover and refrigerate for 4 hours. Note: You can do this step a few days in advance.
Before serving, spread 1 ½ Cups of Cool Whip over the top of the pie. Slice up the rest of the banana and decorate the top of the tart. Sprinkle on the rest of the graham cracker crumbs and serve.