Banana-Orange Cream Pie   



1 (9-inch) pie crust, baked
3 bananas
1 cup sour cream
1 cup milk
1 package (family-size) instant vanilla pudding mix
1 tablespoon butter, melted
2 tablespoons orange marmalade, melted

Spread the orange marmalade evenly and in a thin layer in baked pie crust. (You can also use apricot preserves with tasty results).

Use thoroughly ripened bananas. Slice bananas on top of the marmalade.

Combine sour cream and milk; stir in pudding mix. Blend until smooth and slightly thick. Mix in the melted butter. Pour over the bananas. Chill thoroughly.

Serve topped with whipped cream