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A twist on the traditional banana pie
1-1/2 cups gingersnap cookie crumbs1/4 cup butter or margarine, softened
Combine gingersnap crumbs and butter, in bowl. Press on bottom and upsides of 9-inch pie plate.
Bake at 350øF., 5 minutes. Cool.
1 package (6-serving size) instant vanilla pudding2-1/4 cups milk1 tablespoon crystallized ginger1 tablespoon grated orange peel4 firm, medium DOLE Bananas
Combine pudding, milk, ginger and orange peel, until well blended. Slice 2 bananas into bottom of pie shell. Cover with one-half filling. Slice remaining bananas over filling. Top with remaining filling. Press plastic wrap on surface. Refrigerate 3 hours. Garnish with additional banana slices, orange curls and edible flowers, if desired.
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