Description
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.
Ingredients
1 premade graham cracker crust
1 (3 oz.) box banana cream pudding
2 cups half and half cream
8 oz. cream cheese, softened
12 oz. cool whip, divided
25 Nilla wafers, divided
2 bananas, sliced
Instructions
In a large mixing bowl, beat cream cheese until smooth.
Add pudding mix, and slowly add half and half, mixing as you go. Continue to mix for 2-3 minutes.
Add in 8 oz. cool whip, and mix 1-2 minutes more.
Fold in sliced bananas.
Pour pudding mixture into your prepared pie crust.
Spread evenly and smooth out the top.
Place about 20 Nilla wafers around the edge of the pie, sliding them in between the crust and pudding mixture.
Chill the pie in the refrigerator for at least 6 hours, or for best results, overnight.
Before serving, top with remaining 4 oz. cool whip and sprinkle over about 4-5 crushed nilla wafers. Enjoy!
Notes
Storage instructions: Store in an airtight container for 2 to 3 days in the fridge.
- Prep Time: 10 minutes
- Chill Time: 6 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
