Banana Cream Pie

  By Jodi  

May 6, 2016

A Creamy banana pie that can be made 2 days in advance. Your guests will love it!
Adapted from a recipe on

  • Yields: 10 Servings


1-3/4 cups graham cracker crumbs

¼ cup sugar

½ cup butter melted


1 package cream cheese softened

1/3 cup sugar

4 ounces whipped topping

3 to 4 bananas sliced

1-3/4 cups cold milk

1 package instant banana pudding

½ cup dolce de leche caramel sauce


1Combine graham crackers, sugar and melted butter. Stir until crumbs are wet. Press into a pie plate. Bake at 350 for 5-7 minutes. Set aside.

2Whisk together milk and pudding mix. Allow to chill for 2 minutes or until set.

3Beat cream cheese and sugar until smooth. Fold in whipped topping and pudding. Continue to mix until smooth and creamy.

4Place dolce de leche on the bottom of the crust. Arrange half of the sliced bananas on the bottom of the pie. Top with ½ the pudding mixture. Arrange remaining bananas over the pudding and top with the remaining filling mixture.

5Refrigerate 1-2 hours or until set. Pie can be garnished with banana slices and additional whipped topping.


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