Ingredients
11ozshortbread cookies,(1 package) about 2 cups crushed cookies
¼cupfisher nuts pecans
2tbspsugar
6tbspbutter
11ozcaramels,unwrapped
2tbspheavy cream
1cupmilk
3⅖ozBanana Instant Pudding,(1 box)
1cupmilk
4ozcream cheese,softened
½cupsweetened condensed milk
1banana,diced
½cupfisher nuts pecans,chopped
pecans,chopped for garnish, if desired
Preparation
In a food processor, add shortbread cookies and pecans. Pulse until fine crumbs. Add the sugar and butter and mix until incorporated. Press firmly into a greased pie dish. Refrigerate while making the next layer.
Melt the caramel and heavy cream in a microwave safe bowl stirring after every 30 seconds until smooth and melted. Pour over shortbread crust and refrigerate to set.
In a large bowl, beat the milk and the pudding together until it starts to thicken. In another medium bowl, add the cream cheese and condensed milk and beat until smooth.
Fold into the banana pudding. Fold the bananas and chopped pecans into the mixture until incorporated and spread evenly on top of the caramel layer.
Chill the pie for at least 3 hours or until set.
Garnish with chopped pecan and bananas, if desired. Serve and enjoy.
