Go Back
Slice of banana pudding pie with creamy vanilla filling, whipped topping, graham cracker crust, and banana slices on a white plate.

Banana Pudding Pie Easy No Bake Creamy Dessert - A Smooth, Sweet Crowd-Pleaser

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American (Southern-Inspired)
Servings 10 Slices

Ingredients
  

  • Crust: 2 cups crushed vanilla wafers (or graham crackers)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • Banana Layer: 3–4 ripe bananas, sliced (not overly soft or spotty)
  • 1 tablespoon lemon juice (optional, helps prevent browning)
  • Creamy Pudding Filling: 1 (8-ounce) block cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can sweetened condensed milk
  • 2 (3.4-ounce) boxes instant vanilla pudding mix
  • 2 1/2 cups cold milk (whole or 2%)
  • 1 (8-ounce) tub whipped topping, thawed (or about 3 cups freshly whipped cream)
  • Topping: Additional whipped topping or whipped cream
  • Crushed cookies or vanilla wafer crumbs
  • Banana slices (add just before serving)

Instructions
 

  • Make the crust: In a bowl, combine crushed vanilla wafers, melted butter, sugar, and salt. Stir until the crumbs look like wet sand. Press firmly into a 9-inch pie dish, going up the sides. Chill for 20 minutes to set.
  • Prep the bananas: Slice the bananas about 1/4-inch thick. If using lemon juice, toss the slices lightly to slow browning. Pat dry gently with a paper towel so excess moisture doesn’t seep into the crust.
  • Beat the cream cheese base: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Mix in the sweetened condensed milk until velvety.
  • Whisk the pudding: In a separate bowl, whisk instant pudding mix with cold milk for 2 minutes, until it thickens. Let it sit for another 2 minutes to fully set.
  • Combine and lighten: Fold the pudding into the cream cheese mixture until no streaks remain. Gently fold in the whipped topping to create a light, creamy filling.
  • Layer the pie: Arrange a layer of banana slices over the chilled crust. Spoon half the filling over the bananas and smooth it out. Add another thin layer of bananas, then the remaining filling. Smooth the top.
  • Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight, so the pie slices cleanly and flavors meld.
  • Finish and serve: Top with more whipped topping, a sprinkle of crushed cookies, and banana slices right before serving. Slice with a sharp knife, wiping the blade between cuts.