No Bake Banana Pudding Pie

This easy No Bake Banana Pudding Pie recipe is ready in 10 minutes, for one of the best Holiday or Thanksgiving desserts. The creamy texture of the combination of fresh bananas, banana pudding, cream cheese and cool whip is irresistible. Topped with Nilla wafers and a buttery graham cracker crust for a pie dessert like my Paula Deen’s banana pudding.

Also try my no bake banana pudding trifle, no bake banana split cake, banana oatmeal chocolate chip cookies and my popular 3 ingredient banana oatmeal cookies!

this recipe!

Banana cream pie recipe

This homemade, old fashioned banana cream pie recipe always brings back wonderful memories of enjoying it at family gatherings.

I love these easy to make ahead of time, chill and serve desserts that are sure to satisfy any sweet tooth for a yummy snack or a special treat after dinner.

This rich, creamy pie is an easy no bake dessert to serve for summer picnics, cookouts or at bbq’s that will be a surefire hit with everyone.

Try my other no bake desserts like my no bake chocolate lasagna, peanut butter pie, chocolate eclair cake, pumpkin pie with cream cheese, and my pumpkin delight.

Ingredients

• Premade Graham Cracker Crust – I used a Keebler crust for convenience or make your own graham cracker crust in a pie plate (use my crust instructions in my pumpkin pie recipe)
• Banana Cream Pudding – 3 oz box of pudding
• Cream – half and half cream
• Cream Cheese – 8 oz package of cream cheese softened, I used Philadelphia cream cheese but you can use what you have on hand or buy cream cheese that is on sale
• Whipped Topping – 12 oz container of Cool Whip or you can use a no name whipped topping that is on sale
• Nilla Wafers – divided for the whole Nilla cookies topping and crushed Nilla wafer garnish
• Bananas – slices

How to make banana pudding pie

STEP ONE – In a large mixing bowl, beat cream cheese until smooth. 

STEP TWO – Add pudding mix, and slowly add half and half, mixing as you go. Continue to mix for 2-3 minutes. 

STEP THREE – Add in 8 oz. cool whip, and mix 1-2 minutes more. 

STEP FOUR – Fold in sliced bananas. 

STEP FIVE – Pour pudding mixture into your prepared pie crust. 

STEP SIX – Spread evenly and smooth out the top. 

STEP SEVEN – Place about 20 Nilla wafers around the edge of the pie, sliding them in between the crust and pudding mixture. 

STEP EIGHT – Chill the pie in the refrigerator for at least 6 hours, or for best results, overnight. 

STEP NINE – Before serving, top with remaining 4 oz. cool whip and sprinkle over about 4-5 crushed nilla wafers. Enjoy!

Storage instructions

Store in an airtight container for 2 to 3 days in the fridge.

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