Easy Banana Cream Pie

This is an easy version of Banana Cream Pie yet it is elegant enough to impress your guests.

2 cups flour
¼ tsp salt
1 tbsp. sugar
1 stick cold butter diced
¼ cup ice water
1 – 5.1 oz. instant vanilla pudding
1 ½ cup milk
1 – 8 oz. Cool Whip (divided in half)
Chocolate syrup
Caramel syrup
2 bananas sliced

Place flour, salt and sugar in processor and pulse to combine. Add diced butter and pulse until butter is pea sized. Then with processor turn on slowly drizzle water into processor until it begins to come together. Remove dough from processor and cut in half press each half into a disk and wrap with plastic wrap and place in refrigerator for 15 minutes. Remove 1 disk from the refrigerator (the other is for the next pie you want to make). On a floured surface roll out dough to fit pie pan. Place dough into pie pan cut off excess dough and crimp edges. Using a fork prick entire bottom of dough to keep dough from bubbling. Place in a preheated 425 degree oven for 20 minutes. When dough is done baking place on rack to completely cool before filling.
Whip pudding mix and milk for 2 minutes then fold in by hand ½ of the Cool Whip. Place mix in the refrigerator for 10 minutes to set.
Lightly drizzle some of the chocolate syrup onto bottom of the pie crust. Then repeat with caramel syrup. Place sliced bananas on bottom of pan (about 1 banana). Top with half of the pudding mix. Add another layer of bananas top with a drizzle of chocolate syrup and a drizzle of caramel syrup. Top with remaining pudding. Then top with last half of the Cool Whip. Drizzle chocolate syrup on top  of the pie in a spiral motion starting in the middle and going out. Repeat with caramel. Using a tooth pick starting in the middle pull a line to the outer edge then ½ inch away pull a line from the outer edge back towards the middle. Keep going alternating pulls in and out. For easy cutting place pie in freezer for ½ hour.