Banana Cream Pie

I made this Banana Cream Pie for my Grandma's 80th Birthday because it is one of her favorites and I added 1 crushed Butterfinger to the crust because that is one of my favorites. It added a nice, "mm mm, what is that flavor?" As you can see from the picture the crust is my favorite part. If you want more of the filling just double the filling amounts. I used a JELL-O package for the filling. It tasted really good and saved me a lot of time over the stove stirring constantly trying to achieve the perfect consistency for pudding. You can use a tart pan or a spring form works just as well.

Ingredients:
3 cups crushed graham crackers
6 tablespoons unsalted butter
1/8 Cup brown sugar
1 Butterfinger crushed (optional)
1 package JELL-O Banana Cream Pie Pudding
2 Cups heavy whipping cream
Powdered sugar to taste
1 teaspoon vanilla extract
1 banana for decorating

1. Melt butter and brown sugar over medium heat.
2. Meanwhile, put graham crackers in a Ziploc bag and crush with a rolling pin.
3. Combine butter-sugar mixture with the crushed graham crackers and Butterfinger (if using).
4. Press into tart pan and bake for 10 minutes at 350 degrees.
5. Prepare Banana Cream Pie Pudding and cool.
6. Beat heavy whipping cream until soft peaks form.
7. Add the powdered sugar 1 tablespoon at a time until desired taste.
8. Add the vanilla.
9. Put into fridge until needed.
10. Once crust has cooled pour the pudding on top and spread with a spatula.
11. Place in fridge to firm up pudding, about 20 minutes.
12. Then spread whipped cream over pudding and decorate with thin slices of banana.