A delightful no-bake banana cream pie with a twist, perfect for any occasion.
Arrange a layer of banana slices on the bottom of the graham cracker crust.
Ensure the banana slices are evenly distributed for consistent flavor.
In a mixing bowl, combine the milk and pudding mix until smooth. Fold in half of the whipped topping.
Use a whisk for a smoother texture.
Pour the filling over the bananas in the crust. Refrigerate until set, about 3 hours.
Cover the pie with plastic wrap to prevent a skin from forming on the filling.
Spread the remaining whipped topping over the set filling. Drizzle with caramel sauce before serving.
Chill the caramel sauce slightly for easier drizzling.
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