No Bake Banana Cream Pie Recipe
This no bake banana cream pie is made with a creamy banana pudding filling, buttery graham cracker crust, and a fluffy whipped cream topping.
Servings: 6
Calories: 322kcal
Ingredients
- 1 store bought graham cracker crust
- 3.4 ounce box instant banana pudding
- 1½ cups whole milk
- 8 ounce tub of cool whip (thawed)
- banana (optional) (sliced to add to the top before serving)
Instructions
- Remove the lid from graham cracker crust and set aside.
- In a large bowl, add the pudding mix and milk and whisk together for about 2 minutes, or until the pudding starts to set.
- Add ¾ of the tub of the cool whip to the pudding mixture and fold in. Set aside the other ¼ of the Cool Whip for garnish.
- Fold the filling into the pie crust. Refrigerate the pie for about 4 hours to set and firm up.
- Garnish the top with the remaining cool whip and banana slices. Enjoy!
Notes
Slice bananas to add to the top right before serving. You can also add a layer of sliced bananas to the crust before adding the filling.
Store the pie covered in the refrigerator.
Nutrition
Calories: 322kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 425mg | Potassium: 164mg | Fiber: 1g | Sugar: 29g | Vitamin A: 127IU | Calcium: 111mg | Iron: 1mg