Lightly spray inside of 9" pie pan with cooking
spray. Form a "crust" by lining bottom of pan with 15 to 17
ladyfinger halves, split side up. Break ladyfingers, as necessary, to
cover bottom of pan completely so no filling seeps through. Cut 11
ladyfinger halves in half crosswise. Stand these around side of pan,
split surface inward, with cut edges resting on bottom layer of
ladyfingers to form the scallop sides of the "crust". Wrap
remaining ladyfingers in plastic food wrap and store in freezer for
another use.
Cut banana into ¼” thick
slices; arrange in even layer over bottom of ladyfinger crust.
In blender or food processor, blend cream cheese and half of the milk
until smooth. Add remaining milk and process until smooth. Add pudding
mix and blend. Immediately spread pudding evenly over bananas. Spoon
dessert topping in a ring around outer edge of pie to form a border.
Cover pie and chill at least 1 hour.
Optional: Garnish
border with crushed spiced almonds;
¼ teaspoon
cinnamon
¼ cup sliced
almonds
1 tablespoon sugar
1 tablespoon water
Place cinnamon,
almonds, sugar and water in small non-stick skillet.
Cook over medium high heat, stirring occasionally, until nuts
become dry and turn golden brown, about 5 minutes.
Spread nuts on a double thickness of foil, lightly sprayed with
cooking spray. Cool, then
gather nuts inside foil and gently crush in palm of hand.
Just before serving, sprinkle spiced almonds over border.
8
servings