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Banana Pie

Banana Pie

Kathy Mathieu

Kathy Mathieu

This is a no-bake pie with cream cheese and pudding. Any flavor pudding may be used for this pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.
  2. Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.
  3. In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.
  4. Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.
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Reviews

Meg
30

Meg

5/31/2005

Super Yummy! No leftovers in my house! I bought a box of graham cracker crumbs (instead of making my own-to save prep time). Instead of 2 boxes of banana pudding, I used 1 box of banana pudding and 1 box of french vanilla. Also, I layered as follows: graham cracker crumbs, banana slices, 1/2 of the pudding mixture, a layer of vanilla wafers, the other 1/2 of pudding mixture, another banana slice layer, then the whipped topping. I used more bananas than the recipe called for, because my family loves them! My husband said it's his new favorite dessert!

LFLOWER75
22

LFLOWER75

7/17/2003

Great recipe! Good flavor and it's not that involved for when you want a good dessert without alot of work. I will reccomend cutting the recipe in half if you don't have alot of people. This fills a 9 x 13 pan to the top. That's alot of banana pie to eat before it goes bad.

Nanjee
19

Nanjee

8/24/2009

NOTE!! Cream cheese needs to be room temp to become creamy!! I couldn't understand why the whole mess was not going according to the directions until I read one of the reviews. Because I was already "too late" in the process, I ended up putting the whole pudding mixture in the blender to get it to actually break apart and congeal. Even then it was runny and I had to let it set a bit before pouring it over the crust and bananas...and then I had to let it set a bit more before adding the next layer of bananas. Could've been prevented if the directions had been a little more clear for those of us not accustomed to using cream cheese in such a way. But now it looks great and from what I've sampled, it tastes great too! Still I wanted to START my review with the cream cheese alert so that if you are just glancing over the reviews, hopefully it will catch your attention! :)

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