Banana Pudding Pie recipe

INGREDIENTS

For the crust:

• 2 cups crushed vanilla wafers (about 50 wafers)
• 1/3 cup melted butter

For the filling:

• 1 (3.4 oz) package instant vanilla pudding mix
• 1½ cups cold milk
• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 3–4 ripe bananas, sliced

Optional topping:

• Additional whipped topping or whipped cream
• Crushed vanilla wafers
• Banana slices

INSTRUCTIONS

1. Make the Crust:
   • Preheat oven to 350°F (175°C).
   • Mix crushed vanilla wafers with melted butter until combined.
   • Press mixture into a 9-inch pie dish and bake for 8–10 minutes. Let cool completely.
2. Make the Pudding Base:
   • In a medium bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes). Set aside.
3. Prepare the Creamy Layer:
   • In a large bowl, beat cream cheese until smooth.
   • Add sweetened condensed milk and vanilla extract; beat until combined.
   • Fold in the prepared pudding.
   • Gently fold in half of the whipped topping until smooth.
4. Assemble the Pie:
   • Arrange banana slices over the cooled crust.
   • Pour the filling over the bananas and spread evenly.
   • Top with remaining whipped topping.
5. Chill:
   • Refrigerate for at least 4 hours or overnight until set.
6. Serve:
   • Garnish with crushed wafers and fresh banana slices before serving if desired.

Would you like a no-bake version too?