Go Back
–+ servings
a photo of a large slice of double layered banana pudding pie topped with whipped cream and shaved chocolate
Print Recipe
4.33 from 56 votes

No Bake Banana Pudding Pie with Nilla Wafer Crust

Prep Time15 minutes
Cook Time8 minutes
Resting Time1 hour
Total Time23 minutes
Course: 500+ Best Dessert Recipes
Keyword: banana, banana cream, dessert, no bake, pie
Servings: 8 slices
Author: Sweet Basil

Equipment

Ingredients

Crust

  • 1 ¾ Cups Nilla Wafer Crumbs grind the cookies in a blender
  • 1/3 Cup Sugar
  • 7 Tablespoons Butter melted

Filling

  • 3.4 Ounce Banana Cream Instant Pudding
  • 1 Cup Milk
  • 4 Ounces Cream Cheese softened
  • 1/2 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.
  • Stir together the wafer crumbs, sugar and butter and press into an 9" pie plate.
    1 ¾ Cups Nilla Wafer Crumbs, 1/3 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, 1/2 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

Serving: 1g | Calories: 419kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 443mg | Potassium: 279mg | Fiber: 1g | Sugar: 44g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 1mg