“A banana pie with a graham cracker crust, vanilla pudding and caramel sauce poured over the whipped topping. This is a super easy recipe to prepare and everyone will love it!” - by Filomena
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Place banana slices in bottom of pie crust.
- In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
- Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
- Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.
Nutrition
Amount Per Serving (8 total)
- Calories
- 322 cal
- 16%
- Fat
- 13.8 g
- 21%
- Carbs
- 44.1 g
- 14%
Based on a 2,000 calorie diet
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Reviews (31)
Rate This Recipe
"After reading a few reviews that stated it turned out runny or soupy, I made a few changes to prevent this. I used 1- 5 oz. package of banana cream pudding, and 1- 3.4 oz. package of vanilla pudding m..." See moreix. Kept the milk at 2 cups. It turned out nice and thick with a great consistency. I'm sure it will even hold up reasonably well when it is cut (will find out tomorrow at our family Thanksgiving dinner) I also only used 1/4 tsp of cinnamon because I was unsure about adding it at all. It was a good thing I did as even the 1/4 tsp was overkill. Totally drowns out the banana flavor except in bites that have actual banana in them. I did a layer of banana on the bottom, part of the pudding mixture, then another layer of banana before putting the remaining banana on. Will probably add one more layer tomorrow. I ended up with quite a bit of extra filling, but not enough for a whole other pie, so I got some of the mini pie crusts & made 6 mini pies. They are super cute! I would make this again, but would definitely drastically reduce if not even eliminate the cinnamon all together."
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