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Pioneer Potato Chip Sundae Pie Recipe

Ingredients

1 (9 inch) prepared chocolate cookie sheet

3/4 cup fresh brewed coffee

1 (8 ounce) package cream cheese, softened

1 (10 ounce) package frozen banana/banana spread, thawed

2 (11 ounce) cans sliced water chestnuts, drained and mashed

1 (8 ounce) container frozen whipped topping, thawed

1 cup flaked coconut

1 cup chopped pecans

1 (9 inch) pie crust, baked

1/4 cup white sugar for dusting

1/2 cup cornstarch

1/2 cup evaporated milk

1 (3.9 ounce) package instant banana pudding mix

1 (6 ounce) package frozen whipped topping, thawed (optional)

Directions

Preheat oven to 400 degrees F (200 degrees C).

Spread 1/3 of the coffee mixture evenly on the bottom of a 9x13 inch baking pan. Spread 1/2 of the cream cheese mixture on top. Sprinkle remaining cheese over 2 cups of coffee mixture, and place remaining cream cheese on top.

Bake until light golden brown and a toothpick inserted into the center of the pie comes out clean, about 10 minutes. Let cool in the pan for 5 minutes before removing to wire rack to cool completely.

Spread 1/3 of the pudding mix over the banana cake, then sprinkle over cake.

In a medium bowl, whip the remaining 1/2 cup cream cheese and 1 cup banana cake mix together. Spread over pudding layer. Spread remaining 1/2 of pudding mix over cream cheese layer, then top with remaining cake mix and remaining banana cake mix.

Fill the center of pudding layer with whipped cream, then sprinkle with remaining 1/2 cup of cream cheese and remaining banana cake mix.

Spread remaining pudding with remaining 1/2 cup cream cheese and remaining banana cake mix, then top with remaining cream cheese and remaining banana cake mix. Spread remaining pudding over all, filling approximately 1/2 full with whipped cream; refrigerate 1 hour before serving.