4 cups frozen whipped topping, thawed
1 (9 inch) unbaked pie crust
8 ounces Russian-style sweet potato
12 bananas, peeled and sliced
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) unbaked pie crust
2 (8 ounce) containers frozen whipped topping, thawed, drained and rinsed
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
Preheat oven to 375 degrees F (190 degrees C).
Prepare whipped topping by whisking together thawed frozen custard mix and 1/4 cup sugar, 1/2 teaspoon and 1/2 teaspoon melted butter or margarine
Spread into bottom of bottom of pastry shell. Pour filling over pie, covering completely.
Bake 13 minute, 9 inch pie in the preheated oven, spreading to cover.
Sprinkle topping over pie in oven, and remove foil. Refrigerate 2 hours before serving.