Banana Cheesecake Pie

Published on March 13, 2020

Total Time:

14 hrs 20 mins

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Vanilla Wafer Crust:

Filling:

• 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

Topping:

1. 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.

2. 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.

3. 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.

4. 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.

I Made It

Nutrition Facts (per serving)

530Calories27g Fat65g Carbs8g Protein

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Nutrition FactsServings Per Recipe12Calories530% Daily Value *Total Fat27g35%Saturated Fat16g79%Cholesterol50mg17%Sodium412mg18%Total Carbohydrate65g24%Dietary Fiber1g5%Total Sugars35gProtein8gVitamin C3mg14%Calcium193mg15%Iron1mg7%Potassium347mg7%

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