Stir together the wafer crumbs, sugar and butter and press into a pie plate.
Bake for 8 minutes and remove to cool.
In a bowl, whisk together the milk and pudding.
In another bowl, using a handheld mixer, beat the softened cream cheese until smooth, add the condensed milk and beat again. Stir in the pudding then fold in the whipped cream.
Place the bananas in a single layer on the cooled pie crust.
Top with the pudding mixture and refrigerate for 1 to 2 hours or overnight if needed.
Serve with fresh whipped cream.
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 Facts
No Bake Banana Cream Pie with Nilla Wafer Crust
Amount Per Serving (1 g)
Calories 419Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 48mg16%
Sodium 443mg19%
Potassium 279mg8%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 44g49%
Protein 5g10%
Vitamin A 562IU11%
Vitamin C 3mg4%
Calcium 121mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.