Pie with Bananas and Cheesecake
Banana Cheesecake Pie
Published on March 13, 2020
14 hrs 20 minsJump to Nutrition Facts
Vanilla Wafer Crust:
1 (8 ounce) package cream cheese, softened
3 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
1 (8-ounce) container thawed frozen French vanilla-flavored whipped topping
2 bananas, sliced
¼ cup vanilla wafer crumbs
- Mix wafer crumbs and butter for crust in a bowl until thoroughly combined. Press into a 9-inch pie plate and chill 8 hours to overnight.
- Beat cream cheese for filling in a large bowl with an electric mixer until fluffy. Beat in cold milk, condensed milk, pudding mix, and 1/2 of the whipped topping until smooth. Fold in remaining whipped topping.
- Remove chilled crust from the refrigerator and layer the bottom with 1/2 of the banana slices. Add 1/2 of the filling and spread with a spoon or cake spatula until smooth and bananas are covered. Sprinkle with 1/4 cup wafer crumbs. Place remaining banana slices over top and spread remaining filling over top to cover.
- Border the cheesecake all around the edges with wafer cookies and sprinkle 1/4 cup wafer crumbs in the center. Chill for 6 hours before serving.
Nutrition Facts (per serving)
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