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1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1/4 cup butter
3/4 cup packed brown sugar
3 Tbsp. bourbon
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup milk
3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 bananas
1 cup thawed COOL WHIP Whipped Topping
PREPARE and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
MEANWHILE, melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until sugar is melted. Remove from heat; stir in bourbon. Cool.
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.
SLICE bananas; place in crust. Top with caramel sauce, pudding mixture and COOL WHIP. Refrigerate 1 hour.
Tips
Size-Wise
Since this creamy pie serves 8, it’s the perfect dessert to serve at your next gathering of family or friends.
Variation
Substitute 2 Tbsp. milk and 2 tsp. vanilla for the bourbon.
Special Extra
Reserve 1 Tbsp. of the caramel sauce and 2 banana slices to use as a garnish for the finished pie.
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 dona1120
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