Recipe: Banana Cream Pie


1 box Nilla Wafers

3 Tablespoons Butter (melted)

1/4 cup sugar

6 oz Cream Cheese (IMPORTANT: must be softened, at room temp)

1 box Instant Banana Pudding Mix

1 container of Cool Whip (Limited Editions French Vanilla or Cheesecake are my favorite, but original is delicious as well)

1 1/3 cup milk

3 bananas sliced


  1. Crush 1/2 – 3/4 of the box of Nilla Wafers. I find putting cookies into a large ziploc and using a rolling pin to crush works really well. You want all of it to become a fine bread crumb consistency.
  2. Pour Nilla Wafer crumbs into a small bowl.
  3. Mix in sugar.
  4. Stir in melted butter until well combined.
  5. Press mixture into bottom of pan/bowl/dessert container.
  1. Whip cream cheese until fluffy. Make sure your cream cheese is softened and at room temperature or else you’ll encounter lumps.
  2. Add pudding mix.
  3. Whip until silky smooth.
  4. Scoop 2 large tablespoons of cool whip.
  5. Mix thoroughly.
  1. Your first layer is your crust you’ve already made and pressed into your container.
  2. Second layer will be thinly sliced (about 1/4″) bananas
  3. Slowly and carefully pour your filling over the bananas. Smoothly and evenly.
  4. Another layer of sliced bananas go on top of the filling.
  5. On top of the bananas, you’ll add the cool whip
  6. Last but not least, top with Nilla Wafers, Nilla Wafer crumbs and/or more sliced bananas.
  7. Cover with plastic wrap and allow to set in fridge for at least 2 hours. I prefer it to set overnight so that the crust and cookies soak up some flavor and leave the filling a perfect creamy and smooth texture that doesn’t pour out when sliced.


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