Description
A breezy, no‑bake take on banana cream pie—no crust or oven required! Layered with graham crackers, bananas, and a whipped pudding‑cream filling, this dessert shines as a make‑ahead treat for any gathering.
Ingredients
Scale
Graham Cracker Base:
- 16 honey graham cracker sheets, divided
Fruit Layer:
- 5 ripe bananas, peeled and thinly sliced
Pudding Mixture:
- 2 cups whole milk
- 1 (5 oz) box instant vanilla or banana pudding
Cream Cheese Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) tub thawed whipped topping (or equal homemade whipped cream)
Instructions
- First Graham Layer:
- Line a 9×13 dish with half the crackers (about 7–8 sheets), trimming or breaking to fill the bottom evenly.
- Top with Bananas:
- Scatter a single layer of banana slices over the crackers.
- Whip Up Pudding:
- In a bowl, whisk the milk and pudding mix until thick and creamy. Set aside.
- Cream Cheese Blend:
- Beat the cream cheese and condensed milk until smooth. Gently fold in the whipped topping until just combined.
- Combine Fillings:
- Stir the pudding into the cream cheese mixture until uniform.
- Layer the Lush:
- Spoon half of the creamy filling over the bananas, spreading to the edges. Add another graham cracker layer, then the remaining filling.
- Finish with Crumbs:
- Crush the last cracker sheet in a bag and sprinkle the crumbs over the top.
- Chill:
- Cover and refrigerate at least 4 hours or overnight for best texture (longer chilling softens the crackers further).
- Serve:
- Slice into squares and enjoy straight from the fridge!
Notes
Substitution Notes
- Swap Cool Whip for freshly whipped cream beaten to stiff peaks.
- If you’re out of graham crackers, use Nilla wafers or shortbread cookies for a similar effect.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Category: Desserts
Nutrition
- Calories: 245kcal
- Sugar: 30g
- Sodium: 166mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg