• 2 bananas, sliced

  • 1 package caramels (8-10 oz)

  • 4 tbsp heavy cream

  • 1 3.5 oz instant vanilla pudding mix

  • 1 3.5 oz instant banana cream pudding mix

  • 2½ cups milk

  • 8 oz Cool Whip

  • Piecrust

Do you remember those Jell-O no-bake cheesecakes? I’m asking this as if they don’t exist anymore, but maybe theydo. I have no idea. Anyway, when I was in high school, and probably at some point in college, I used to make Jell-O no-bake cheesecakes. They were great. They were easy to assemble, especially if you’re new to the baking game or have no idea what you’re doing. Now I don’t mind baking, but the epitome of ease is not having to turn on your oven to produce a yummy dessert.

Today’s recipe sort of reminds me of one of those no-bake cheesecake mixes. It’s a bit more work to assemble than a Jell-O pie, but the fact that you won’t need your oven is reason enough to try it. This caramel banana cream pie is perfect for an outside barbecue or just an easy and delicious dessert on a Sunday night. The middle of the pie is instant pudding, and it’s very reminiscent of my childhood (my dad loved instant pudding). On the bottom of the pie are fresh-cut bananas, which make it taste like it’s a homemade pie that took forever to make.

I rave about this pie, but I do want to warn you about something very important: This pie should be enjoyed within a day. I know what you’re thinking: How in the world can I eat an entire pie in a day? Trust me, it can be done. I’ll explain the reason for this in a moment.

Lay banana slices from one banana on top of the piecrust.

Combine caramels and heavy cream in a small pot and begin to melt. Stir occasionally until the caramels are smooth.

Pour the caramels over the bananas, leaving a little sauce for later.

Next, pour the pudding mixes into a large bowl and add the milk; mix well. Add a half-cup of Cool Whip to the pudding mixture and carefully combine.

Pour the pudding mixture over the caramel and smooth the top. Place in the fridge and allow it to set for at least three hours.

When the pie is ready, top with remaining Cool Whip-or you can serve it on the side like I did. Put the remaining bananas and caramel on each individual slice of pie.

As I mentioned before, this pie is best enjoyed within a day. It’s a deliciously easy pie to make, but the pudding doesn’t hold up that long. If you wait too long to eat it, the pie will melt and the bananas will rot.

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not or its employees.