Easy Banana Cream Pudding Pie with Cream Cheese Crust

cup Crisco Baking Sticks All-Vegetable Shortening

brick-style cream cheese, softened (do not use lite or fat free)

cups all-purpose flour

salt

box instant vanilla pudding mix (not cook-and-serve, not sugar-free or lite, not the 3-ounce size)

cold milk (I used fat-free skim; I recommend cow’s milk and not soy, almond, etc. because filling may not set up properly)

tub Cool Whip or similar whipped topping, thawed to room temp, divided (lite or fat-free okay; real whipped cream deflates easily and isn’t recommended)

medium/large bananas, sliced into thin rounds (should be ripe but not overly ripe or they become mushy)

to 2 tablespoons lemon juice

about 2 1/2 to 3 cups coarsely chopped Nilla Wafers, divided (most of an 11-ounce box, reduced fat okay)

caramel or salted caramel sauce for drizzling, storebought or homemade