Ginger Cream Banana Pie A twist on the traditional banana pie
1-1/2 cups gingersnap cookie crumbs,
1/4 cup butter or margarine,
1 pkg. (6 serving size) instant vanilla pudding,
2-1/4 cups milk,
1 tablespoon crystallized ginger, chopped,
1 tablespoon grated orange peel,
4 medium DOLE® Bananas,
Step 1: Combine gingersnap crumbs and butter, in bowl. Press on bottom and upsides of 9-inch pie plate.
Step 2: Bake at 350øF., 5 minutes. Cool.
Step 3: 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.