No-Bake Banana Cream Pie (Print Version)
A chilled No-Bake Banana Cream Pie with fresh bananas, creamy pudding filling, and a graham cracker crust.
# Ingredients:
For the crust and banana layer
01 -
1 prepared 9-inch graham cracker crust
02 -
2 large ripe bananas, sliced 1/4 inch thick
03 -
1 teaspoon lemon juice, optional
For the filling
04 -
1 (3.4 oz / 96 g) box instant banana cream pudding mix
05 -
1 cup (240 ml) cold whole milk
06 -
4 oz (115 g) full-fat cream cheese, softened
07 -
1/2 cup (150 g) sweetened condensed milk
08 -
1 teaspoon vanilla extract
09 -
1 1/2 cups (180 g) thawed whipped topping
For the topping
10 -
1 cup (120 g) thawed whipped topping
11 -
1 banana, sliced just before serving
12 -
2 tablespoons graham cracker crumbs, optional
# Instructions:
01 -
Whisk the instant pudding mix with cold whole milk for 1-2 minutes until smooth and thickened. Let it stand while you prepare the cream cheese mixture.
02 -
In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add the sweetened condensed milk and vanilla, then beat until fully blended.
03 -
Mix the pudding into the cream cheese mixture until smooth. Fold in 1 1/2 cups whipped topping with a spatula until no streaks remain.
04 -
Arrange 2 sliced bananas across the bottom of the graham cracker crust. Brush with a very thin layer of lemon juice if desired.
05 -
Spoon the banana cream filling over the banana layer and smooth the top. Spread 1 cup whipped topping over the filling.
06 -
Cover loosely and refrigerate for at least 4 hours, or overnight. Garnish with fresh banana slices and graham crumbs just before serving.
# Notes:
01 -
Chill at least 4 hours for the cleanest slices.
02 -
Best eaten within 2 days.
03 -
Add fresh banana garnish right before serving.