Banana Cream Pie

Banana Cream Pie
1 frozen pie crust (or make your own)
1 box vanilla Jello brand pudding (the cook & serve)
2 bananas
1 small container "whipping cream" (found in your milk section)
1/4 - 1/2 c sugar
1 tsp. vanilla

Bake crust as directed.  Once the crust is cool, cook pudding as directed for pies.  Let cool for 5 minutes.  While the pudding is cooling cut up bananas and set aside.  Then put a thin layer of pudding in the pie crust, then bananas, then remainder of pudding.  Then put it in the fridge to set up.  Usually for about 3 hours.

For whipped cream topping, pour small container of whipping cream in a bowl, add vanilla and enough sugar to make it sweet (this is different for everyone so add a little now, then you can add more later if you want it sweeter).  Whip with beaters until it starts to thicken and form soft peaks.  (you don't want to whip this too much or it actually turns into something that resembles butter)

Put whipped cream on top, then cut and serve.

The trick I have found is using the cook & serve pudding.  My hubby loves banana cream pie.  When we first got married I would make it for him but he would complain and tell me it didn't taste the same as his Grandma's.  I couldn't figure out what I was doing differently.  So one day I asked her and she said that it was the pudding.  (I was using instant, which has a completely different flavor).  So I switched to using the cook & serve and he likes it much better.  *It's still not quite like his Grandma's but...*