Banana Pudding Pie

4.33 from 56 votes

This easy banana pudding pie has layers of creamy pudding, sliced bananas, and fluffy whipped topping in a buttery Nilla Wafer crust. A classic dessert that never goes out of style!

Prep Time15

Cook Time8

Resting Time1

Total Time23

Course: 500+ Best Dessert Recipes

Keyword: banana, banana cream, dessert, no bake, pie

Servings: slices

Author: Carrian Cheney

Equipment

Ingredients

Crust

1 ¾ Cups Nilla Wafer Crumbs grind the cookies in a blender
⅓ Cup Sugar
7 Tablespoons Butter melted

Filling

3.4 Ounce Banana Cream Instant Pudding
1 Cup Milk
4 Ounces Cream Cheese softened
½ Cup Sweetened Condensed Milk
1 ½ Cups Cool Whip *see note
2 Large Bananas sliced, plus more for garnish
Nilla Wafers

US Customary - Metric

Instructions

Heat the oven to 350 degrees F.
Stir together the wafer crumbs, sugar and butter and press into an 9" pie plate.
1 ¾ Cups Nilla Wafer Crumbs, ⅓ Cup Sugar, 7 Tablespoons Butter
Bake for 8 minutes and remove to cool.
In a bowl, whisk together the pudding and milk.
3.4 Ounce Banana Cream Instant Pudding, 1 Cup Milk
In another bowl, using a handheld mixer, beat the softened cream cheese until smooth, add the condensed milk and beat again.
4 Ounces Cream Cheese, ½ Cup Sweetened Condensed Milk
Using a rubber spatula, stir the pudding into the cream cheese mixture.
Add 1/2 of the Cool Whip and gently fold in. Now, fold in the remaining Cool Whip.
1 ½ Cups Cool Whip
Place 1/2 the bananas in a single layer on the cooled pie crust. Top with 1/2 of the filling.
2 Large Bananas
Arrange one layer of Nilla wafers on top, then additional banana slices. Top with remaining filling.
Refrigerate for 1 to 2 hours or overnight.
Serve with fresh whipped cream, additional bananas and Nilla Wafers.
Nilla Wafers

Video

Notes

To make fresh whipped cream simply beat 3/4 cup heavy cream until soft peaks begin to form. Add in 1/4 Cup powdered sugar or to taste and beat until stiff peaks form.

Cover and store in the refrigerator for up to 4 days.

Nutrition