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Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 3 tablespoons granulated sugar
- 3.4 ounces instant banana cream pudding mix
- 1 1/2 cups milk
- 8 ounces sour cream or plain Greek yogurt
- 2 bananas, sliced
- 8 ounces Cool Whip
- 3 ounces plain cream cheese
- 1 banana, sliced (for topping)
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a bowl; mix well.
- Press mixture into a pie plate and bake at 350°F for 8-10 minutes; cool completely.
- Mix instant pudding, milk, and sour cream; blend until smooth.
- Fold in 2 sliced bananas and spoon filling into cooled crust.
- Refrigerate for at least 10 minutes.
- Beat cream cheese until smooth; mix with Cool Whip.
- Spread cream cheese mixture over banana filling.
- Chill for at least 3 hours; top with sliced bananas before serving.
Notes
Use room temperature cream cheese for easier mixing.
Ripe bananas enhance the flavor of the pie.
Chill overnight for an even better taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake and Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 220
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 30