Southern Banana Pudding Pie
A creamy, no-bake Southern classic: vanilla wafer crust, silky custard filling, sliced bananas, and whipped cream. Perfect for potlucks and warm-weather entertaining.
- Total time
- 25 min
- Servings
- 8
- Calories
- 385
- Protein
- 5g
Ingredients
- 2 cups vanilla wafer cookies (Nilla Wafers), crushed into fine crumbs
- 4 tbsp butter, melted
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 2 cups whole milk
- 3 whole bananas, ripe but firm
- 8 oz whipped cream
Instructions
- 1
Combine wafer crumbs and melted butter in a bowl, stirring until texture resembles wet sand.
- 2
Press mixture firmly into a 9-inch pie dish, covering bottom and sides evenly.
- 3
Whisk pudding mix and milk in a bowl until thick and smooth, ~2 minutes.
- 4
Slice bananas into 1/4-inch rounds.
- 5
Spread half the pudding over the crust, then layer with half the banana slices.
- 6
Top with remaining pudding, then remaining banana slices arranged slightly overlapping.
- 7
Dollop or spread whipped cream evenly over the top.
- 8
Refrigerate until ready to serve, at least 2 hours or up to 8 hours.
Tools you’ll need
- 9-inch pie dish
- medium bowl
- whisk
- measuring cups and spoons
- knife and cutting board
- spatula or spoon
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