No Bake Banana Cream Pie

Hero shot of a slice of pie with banana and Nilla wafer cookies.

No Bake Banana Cream Pie has three layers of banana cream pudding, cheesecake layer, and cheesecake whipped topping inside a shortbread crust. This no bake pie takes just minutes to prepare and it's the best banana cream pie because it has no brown mushy bananas in it! Perfect pie for your Thanksgiving dessert table.

Course Dessert, Pie, Thanksgiving

Cuisine American

Keyword no bake banana cream pie, no bake pie, thanksgiving no bake pies

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 273kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 (6 oz) ready-crust (shortbread, Nilla wafer, or graham cracker)
2 boxes (3.4 oz each) banana cream instant pudding
2 cups half and half
1 bar (8 oz) cream cheese room temperature
1/3 cup granulated sugar
8 ounces Cool Whip thawed

Instructions

In a mixing bowl, whisk together the dry banana cream instant pudding mixes and the half & half until combined well and it starts to thicken. Let it sit for 3-5 minutes so it can thicken up even more.
2 boxes (3.4 oz each) banana cream instant pudding, 2 cups half and half
Layer 1 : Spread 1½ cups of the pudding mixture into the prepared crust and smooth it out into an even layer. Set the remaining pudding to the side for later.
1 (6 oz) ready-crust
In a separate mixing bowl, add the softened cream cheese and granulated sugar. Beat with an electric hand mixer until combined, creamy, and it's a smooth mixture with no cream cheese lumps in it. Stir in the Cool Whip with a spatula just until combined.
1 bar (8 oz) cream cheese, 1/3 cup granulated sugar, 8 ounces Cool Whip
Layer 2 : Add half of the cream cheese/cool whip mixture into the remaining pudding (set aside from earlier) and stir together until combined well. Spread this into the pie crust as the second layer over the first layer of pudding. Smooth out the top.
Layer 3 : Spread the remaining half of the cream cheese/cool whip mixture on top as the 3rd layer. Smooth out evenly.
Cover the pie with the enclosed plastic lid from the ready-crust, or cover with plastic wrap or a lid. Refrigerate for at least 6-8 hours, or overnight is even better.
Right before serving decorate the top of the pie with additional whipped cream (homemade or spray can from the store), mini Nilla wafer cookies, and/or fresh banana slices. Or serve the pie as is and it's still amazing! Enjoy!

Video

Notes

Add Banana Slices : If wanted, add a layer of sliced bananas in between the layers or just one of the layers. You can also just garnish the pie slice with banana slices to avoid them browning inside the pie.

Instant Vanilla Pudding : For a different flavor you can try using one box of vanilla instant pudding mix + one box of banana cream pudding mix.

Chill Time : Fridge time for no bake pies is essential in order to get that really thick texture so it cuts nicely. No bake pies are best when made the day before and then refrigerated overnight; that is what I recommend doing. Make it the day before so you have one less thing to do the day you are serving. Perfect for holidays or gatherings where you want to get stuff done ahead of time.

Crust : The ready-crusts are so easy to use so that's what I recommend doing. If you want to make your own then find your favorite recipe for a graham cracker crust or cookie crust and use that. Make sure it's for a 9-inch pie. Use graham cracker, Nilla wafer, or shortbread crust (either homemade or in the ready-crust).

Replace The Cool Whip? : If you want to avoid using Cool Whip then simply make your own. Add 1.5 cups heavy whipping cream + 1/2 cup powdered sugar into a mixing bowl. Use an electric hand mixer, or a stand mixer with the whisk attachment, to beat it until stiff peaks form. Use this in place of the Cool Whip in the recipe.

Nutrition