Banana Cream Pie Dessert is an amazing twist on the classic cream pie. A buttery vanilla wafer crust is layered with cheesecake filling and creamy banana pudding for the ultimate no-bake treat!
Here in Southern Utah, there is a roadside pie stop in a little town called Veyo. There isn’t much there, so if you blink while you drive through, you will pass it. Veyo Pies is a world-renowned pie shop in the middle of nowhere, and I’m here to tell you that I always stop. What for? Their Banana Cream Pie. It’s worth traveling for! Their amazing pies are what gave me the inspiration for this Banana Cream Pie Dessert. It is incredible!
BANANA CREAM PIE DESSERT
This no-bake dessert is irresistible and comes together easily. Each layer is perfection starting with a vanilla wafer crust, a sweet cheesecake filling, and of course, creamy banana pudding. Everything is topped with a generous helping of whipped cream!
Cool whip (which is a frozen whipped topping in America) is what I used, and it turned out so delicious! I also believe that fresh whipped cream would make it even more amazing.
You cannot go wrong either way. This no-bake dessert is a winner!
INGREDIENTS FOR BANANA CREAM PIE DESSERT
- Crushed vanilla wafers
- Melted salted butter
- Cream cheese
- Granulated sugar
- Instant banana pudding mix
- Milk
- Cool whip OR fresh sweetened whipped cream
HOW TO MAKE BANANA CREAM PIE DESSERT
Crust layer: mix crushed wafers and melted butter; press evenly into the bottom of a 9×13-inch baking dish. Refrigerate for 20 minutes.
Second layer: beat cream cheese, sugar and 1 cup cool whip (or freshly sweetened whipped cream) together until combined. Spread over the crust.
Third layer: Whisk the instant pudding mix and milk together until thickened; fold in 1 cup cool whip. Spread evenly over the second layer. Spread remaining cool whip evenly all over the top. Refrigerate at least 4 hours before serving.
CAN I USE FRESH BANANAS?
Absolutely! A delicious way to serve this dessert is by cutting up freshly peeled bananas and serving over the top of each slice. I highly recommend that you only cut the bananas right before serving. This way they will stay fresh. If you pre-cut the banana and serve later, they will brown and won’t look appetizing. We have all seen that dessert on the buffet line before, and we don’t want that to happen to this incredible treat! 😉
HOW MANY SERVINGS DOES THIS MAKE?
One pan serves 12. You can cut each serving in half for 24 smaller sizes, but I advise against it. These are too good to cut in half. Everyone deserves a full piece! 🙂 If you need to serve more than just prepare a second pan.
HOW LONG DOES THIS LAST?
This is a wonderful dessert to make ahead and keep in the fridge until you’re ready to serve it. After it’s fully prepared simply cover with plastic wrap and keep it chilled in the fridge for up to 4 days.
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE DESSERTS!
Cheesecake Chocolate Chip Cookie Bars – The best elements of a chocolate chip cookie and decadent cheesecake marry in this incredible dessert!
Heavenly Oreo Dessert – This winning treat has layers of chocolate pudding, sweetened cream cheese and cool whip.
Lunch Lady Peanut Butter Bars – Relive the nostalgia of school lunch with this classic peanut butter and chocolate treat!
Oreo Ice Cream Cake – This frozen treat is loaded with cookies ‘n cream ice cream, gooey hot fudge and Oreo cookies.
Banana Cream Pie Dessert
Ingredients
Crust:
- 5 cups vanilla wafer cookies
- 1/2 cup salted butter, melted
Cheesecake Layer:
- 2 blocks (8 ounces, each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup cool whip OR fresh sweetened whipped cream
Banana Pudding Layer:
- 2 boxes (3.4 ounces, each) instant banana pudding mix
- 2 ½ cups milk (I use 2%)
- 1 cup cool whip OR fresh sweetened whipped cream
Topping:
- 3 cups cool whip OR fresh sweetened whipped cream
- freshly sliced bananas (optional)
Instructions
- Crust: crush the vanilla wafer cookies in a food processor or blender until crumbs. Mix wafer crumbs and melted butter together; press evenly into the bottom of a 9×13-inch baking dish. Refrigerate for 20 minutes.
- Cheesecake Layer: beat cream cheese, sugar and 1 cup cool whip (or freshly sweetened whipped cream) together until combined. Spread evenly over the crust. Place back in fridge while you make the banana pudding layer.
- Banana Pudding Layer: Whisk the instant pudding mix and milk together until thickened; fold in 1 cup cool whip. Spread evenly over the cheesecake layer.
- Spread 3 cups cool whip all over the top. Cover then place in refrigerator to chill for at least 4 hours before serving. Cut into 12 squares and enjoy with freshly sliced bananas, if desired.
Notes
Nutrition
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