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Caramel Banana Cream Pie

8 or 9-inch graham cracker crust
24 caramels
2 tbsp. milk
3 1/2 oz. pkg. instant vanilla
pudding and pie filling
1 c. cold milk
1 c. frozen whipped topping, thawed
2 bananas
Additional banana slices

In small saucepan, melt caramels with milk over low heat, stirring occasionally until smooth. In small bowl combine pudding mix and milk, blend at low speed until smooth. Fold in whipped topping. To assemble pie, but 1 banana into slices, arrange evenly over bottom of crust. Drizzle caramel mixture evenly over bananas. Slice second banana, place slices over caramel layer. Spread pudding mixture over bananas. Refrigerate to chill. To serve cut into wedges. Garnish top with banana slices. Makes 6 to 8 servings. 

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