Strawberry Banana Pudding Pie

This easy Strawberry Banana Pudding Pie is packed with creamy custard filling, sweet bananas, and an easy graham cracker crust. Top with sliced strawberries for the most gorgeous summer dessert!

Course Dessert

Cuisine American

Keyword strawberry pie, banana pie, banana cream pie

Prep Time 30

Cook Time 12

Total Time 42

Servings people

Calories 443kcal

Author Nicole

Cost $25

Equipment

Pie plate

Ingredients

45 vanilla wafers, plus more for crushing
6 tbsp unsalted butter, melted
8 oz softened cream cheese
1 1/2 cups whole milk
5 oz instant vanilla pudding mix
1 cup light cool whip
2 medium bananas, sliced
1 lb strawberries, sliced vertically

Instructions

Preheat oven to 350 degrees. Grease a 9-inch pie pan.
Add wafers to the bottom of a food processor. Process until wafers are crumbs. Slowly add the butter in while pulsing the crumbs. Once the butter is incorporated, turn the processor on for another 10 seconds or so to evenly distribute the butter.
Pour mixture into the bottom of the prepared pan and bake for 12-15 minutes until golden brown. Cool completely. (I like to pop the crust in the fridge to speed up the process)
While the crust cooks and cools, make the filling. Add the cream cheese to the bottom of a stand mixer. Beat until light and fluffy. Add 1/4 cup of the milk, beat on medium speed until smooth. Add another 1/4 cup and beat until smooth. Repeat one more time with another 1/4 cup of milk. Add the remaining milk, vanilla, and pudding mix. Beat until smooth. Let the mixture sit still for five minutes until thickened.
Fold the cool whip into the pudding mixture.
To assemble. Layer the bananas on the bottom of the cooled pie crust. Pour the pudding mixture on top. Starting with the outside, layer the strawberries on top of the pudding. Keep making smaller circles that go towards the center until you've used all the strawberries.
Sprinkle with crushed vanilla wafers.

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