This no bake banana pudding pie
is easy to make and is a great
twist on a classic. This recipe is
big enough to feed a crowd for
your next get together.
Pregnancy has definitely had me craving some of the treats I usually avoid. Normally I try to steer clear of rich desserts, but every now and then I give in—and banana pudding is one of my go-to indulgences. This version turns that classic flavor into an easy, no-bake pie that’s perfect for sharing.
The idea began after I tried banana pudding ice cream and wanted to recreate that taste at home with my own twist. I made a vanilla wafer crust and added a hint of peanut butter and vanilla to the filling. Those small additions make this pie stand out from a typical banana pudding.
There are two easy ways to make the crust. You can pulse the vanilla wafers in a food processor, then add peanut butter, vanilla, and oil and pulse again until the mixture resembles wet sand. Or, to avoid extra cleanup, place the cookies in a heavy freezer bag, seal it, and crush them with the bottom of a glass. I used the bag method since the wafers are soft and it kept things simple.
Assembling the pie is all about layers. Start with a layer of banana slices over the crust, then spread half of the pudding mixture. Add a layer of whole vanilla wafers, more banana slices, and the remaining pudding. Finish with the rest of the whipped topping and sprinkle crushed vanilla wafers over the top for a pretty finish.
For best results, cover the pie and chill it in the refrigerator for at least two hours. This helps the filling set and allows the flavors to meld. When it’s ready, scoop generous portions and enjoy the creamy banana goodness—it’s a crowd-pleaser for parties and casual gatherings alike.
Banana Pudding Pie
Ingredients
- 1 pound bag of vanilla wafers
- 1 5 oz package of vanilla pudding mix
- 1 14 oz can of sweetened condensed milk
- 4 bananas sliced
- 1 tub of cool whip
- 1 1/4 cup of milk
- 1/4 cup of peanut butter
- 4 TSP of vegetable oil
- 5 drops of vanilla extract
Instructions
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Whisk together the vanilla pudding mix, milk, sweetened condensed milk, and half of the Cool Whip until smooth and lump-free.
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Chill the pudding mixture in the refrigerator while you prepare the crust.
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Place 2 cups of vanilla wafers in a freezer bag, seal it, and crush the cookies with the bottom of a glass until finely broken.
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Combine the crushed cookies, peanut butter, vegetable oil, and vanilla extract in a bowl and mix until you achieve a dough-like texture.
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Press the cookie mixture into the bottom of a large serving bowl (a 13-inch bowl works well) to form an even crust.
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Line the sides of the bowl with whole vanilla wafers, standing them upright.
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Arrange a layer of banana slices over the crust, then spread half of the chilled pudding mixture on top.
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Add a layer of vanilla wafers, another layer of banana slices, and then the remaining pudding.
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Top with the remaining Cool Whip and sprinkle with crushed vanilla wafers.
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Cover and refrigerate for at least 2 hours before serving to allow the pie to set.
Nutrition
