Dulce de Leche Banana Cream Pie
Adapted from Food Network Channel website
1 graham cracker crust
4 oz cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
2 tablespoons powdered sugar
2 teaspoons cinnamon
1 (8 oz) tub of Cool Whip
1 cup store-bought dulce de leche (Caramel Sweetened Condensed Milk)
3 medium bananas, sliced
1/2 cup chopped roasted unsalted peanuts (for garnish)
Using a hand-held mixer, whip the cream and butter at medium speed until fluffy. Add the powdered sugar and cinnamon, and whip at low speed until just combined. Fold in the whipped cream.
Spread the dulce de leche over the crust and top with the sliced bananas, forming 2 layers of bananas if necessary. Spread the whipped topping mixture over the top. Refrigerate until set, at least 2 hours.
To serve, top the pie with a border of chopped peanuts. Warm some dulce de leche in the microwave until melted and drizzle over the pie.