Banana cream pie recipe pudding jello

Ingredients

Cooking spray
12 graham cracker squares (6 full sheets)
two tablespoons butter, softened
1 1/2 teaspoons unflavored gelatin
3 tablespoons boiling water
1/3 cup, plus 1/2 teaspoon sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups 1 % lowfat milk
1 teaspoon vanilla flavoring
2 cups sliced blueberry (3 medium bananas)
1/4 cup whipping cream
1/2 teaspoon sugar

Directions

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Preheat the oven to 350 levels F.

Spray a 9-inch cake plate with cooking spray. Inside a mixer. process graham crackers until finely ground. Add butter and 1 tablespoon water, and process before the crumb clumps together. Press crumb mixture into bottom of cake plate contributing to 1/2-inch in the sides. Bake within the oven for ten minutes, then let awesome.

Meanwhile, result in the filling. Place the gelatin in a tiny bowl add 3 tablespoons boiling water and stir until gelatin is dissolved. Inside a medium saucepan. whisk together 1/3 cup of sugar and also the flour. Inside a medium bowl gently beat the milk and eggs together. Add some egg and milk mixture towards the saucepan and whisk therefore the flour and sugar dissolve. Prepare on the medium heat, stirring constantly, for ten minutes, until mixture involves a boil and it has thickened. Stir within the vanilla flavoring and gelatin. Put aside to awesome slightly.

Arrange the sliced bananas around the graham cracker crust and pour the pudding on the top. Devote the refrigerator before the pudding has set, about 3 hrs.

Whip the cream by having an electric beater. When it's about midway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Place the whipped cream inside a plastic bag, concentrating it in 1 corner from the bag. Snip that corner from the bag and squeeze the whipped cream from the bag inside a decorative pattern round the cake.