NEW CASTLE —
- 60 Nilla wafers, finely crushed, about 1 1/2 cups
- 1/2 cup chopped pecans
- 1/3 cup butter or margarine, melted
- 3 bananas, sliced
- 2 packages (3.4 ounce each) Jell-O vanilla flavor instant pudding
- 3 cups cold milk
- 2 1/2 cups thawed Cool Whip, divided
Heat oven to 325. Mix wafer crumbs, nuts and butter in 13x9-inch baking dish; press onto bottom of dish. Bake 8 minutes. Cool 10 minutes. Top with bananas. Beat pudding mixes and milk with whisk 2 minutes; spread 2 cups pudding over bananas.
Stir 1 cup Cool Whip into remaining pudding; spread over pie. Top with remaining Cool Whip. Refrigerate 3 hours.
- 2 1 /2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup butter
- 1/2 cup sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 cup water
- 1/2 cup uncooked white rice
- 1 quart milk
- 1, 15-ounce container ricotta cheese
- 1 1/2 cups sugar
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon zest
- 6 eggs
Stir flour and baking powder together in a bowl; set aside. In a second large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla.
Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two, 10-inch pie plates. Line the pie plates with the crust and refrigerate until needed.
Bring water to boil in a saucepan and stir in the rice. Reduce heat to medium-low, cover and cook fro 20 minutes. Stir in the milk. Continue cooking, stirring frequently until the mixture thickens. Set aside to cool.
Preheat oven to 325. Meanwhile, beat ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.
(*Most recipes have not been tested.)