Banana Cream Pie

Banana Cream Pie

from ed.gr
490 min
10 servings

Banana Cream Pie has three layers of banana pudding, cheesecake, and cheesecake whipped topping inside a shortbread crust. This no bake pie takes just minutes to prepare and it's the best banana cream pie because it has no browned, mushy bananas in it!

Ingredients

  • 1 (6 oz) ready-to-use shortbread or graham cracker crumb crust
  • 2 small boxes (3.4 oz each) banana cream instant pudding
  • 2 cups half & half
  • 1 bar (8 oz) cream cheese (softened)
  • 1/3 cup granulated sugar
  • 1 carton (8 oz) Cool Whip (thawed)
  • sliced bananas & mini Nilla wafers (for garnish)

Directions

  1. 1

    In a mixing bowl, combine the dry pudding mix and half & half. Stir with a wire whisk for about 1-2 minutes or until the pudding mix is completely dissolved. Let it sit for a few minutes in the bowl so it can thicken up.

  2. 2

    Spread 1½ cups of the banana pudding into the bottom of the pie crust. Set aside the remaining half of pudding mix.

  3. 3

    In a mixing bowl, add the softened cream cheese and granulated sugar. Beat until combined and creamy. Add the Cool Whip and mix until combined.

  4. 4

    Add half of the Cool Whip mixture into the remaining half of banana pudding mix. Stir together. Spread this evenly over the 1st layer in the pie crust.

  5. 5

    Spread the remaining Cool Whip mixture on top of the pie for the 3rd layer. * If wanted, save the 3rd layer in the fridge and then you can pipe it on top of the pie before serving (as pictured in the post).

  6. 6

    Cover the pie with the enclosed plastic lid from the crust. Refrigerate for 8 hours or overnight.