Banana Cream Cheese Pie
Pecan Pie Crust:
1/2 cup unsalted butter
1/4 cup brown sugar
1 cup all purpose flour
1 cup finely chopped pecans
Filling:
2 (8 oz.) cream cheese, softened
2 cups powdered sugar
1 tablespoon unflavored gelatin
2 cups thawed Cool Whip
2 large bananas, sliced
juice of 1/2 lemon
Garnish:
2 cups thawed Cool Whip
Sliced bananas
Pecan Pie Crust:
Mix pie crust ingredients until soft dough forms. Press into 9-inch pie pan and bake at 350 degrees until golden brown, about 25 minutes. (The crust will still be soft to the touch but will harden as the crust cools.) Remove from oven and let cool.
Beat together cream cheese, powdered sugar and gelatin until stiff. Fold in Cool Whip. Add sliced bananas, which have been tossed with lemon juice. Pour into pecan pie crust. Refrigerate for 1-1/2 to 2 hours. Top with 2 cups Cool Whip and garnish with additional sliced bananas brushed with lemon juice.