Banana Cream Pie IV

Servings: 6-8

1 (9-inch) pastry shell, unbaked
4 ounces cream cheese, softened
1 1/2 cups cold milk, plus 2 tablespoons
1 package (3.4 ounces) instant vanilla pudding and pie filling
2 bananas
2 cups whipping cream

Prepare pastry shell according to directions; cool. Set aside.

With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes.

Add 2 tablespoons milk and mix, scraping sides of bowl, until cream cheese is creamy and lump-free. Add remaining Milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.

Meanwhile, slice bananas and place in a single layer on the bottom of the cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour.

Whip cream until stiff peaks form and pipe or spread onto pie. Refrigerate 1 or more hours; slice and serve.

Recipe and photograph courtesy of the Wisconsin Milk Marketing Board, inc.