Banana Cream Pie

This Dulce de Leche Banana Cream Pie recipe has it all! Graham Cracker crust topped with dulce de leche and bananas with a no bake banana cheesecake filling!

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1 box (3.4 oz) French Vanilla instant pudding mix
1 cup milk
4 oz cream cheese, softened
1/2 of a 14 oz can sweetened condensed milk
2 cups Cool Whip (or homemade whipped cream), divided
2 bananas, sliced
1 prepared graham cracker pie crust (see note below)
1 can (15 oz) dulce de leche

Prepare graham cracker crust (as noted below) or use a store bought crust.
In a large bowl, whisk together the pudding mix and milk. Set aside.
In a separate large bowl, combine the cream cheese with sweetened condensed milk. Beat until smooth. Fold in the pudding mixture and stir until combined.
Fold in 1 1/2 cups Cool Whip (or homemade whipped cream). Set aside.
In the bottom of your pie crust, lay your sliced bananas. Top with dulce de leche, spreading until smooth. Pour your filling over the top.
Refrigerate pie for two hours.
When ready to serve, pipe the remaining cool whip or whipped cream onto the pie. Add freshly sliced bananas (optional). SERVE and enjoy!