Banana-Pineapple Vanilla Pudding Pie recipe

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Ingredients

1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 (9 inch) prepared graham cracker crust
1 (10 ounce) can crushed pineapple, drained
1 large banana, sliced
1 cup milk
1 (3.5 ounce) package instant vanilla pudding mix (such as Jell-O®)
½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 tablespoon sliced almonds, or to taste

Nutrition Info

604 calories
carbohydrate: 79.6 g
cholesterol: 44.3 mg
fat: 29.1 g
fiber: 1.7 g
protein: 6.5 g
saturatedFat: 15.5 g
servingSize: -
sodium: 590.7 mg
sugar: 58.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cream cheese and sugar in a bowl and mix together with a hand blender. Gently spread mixture on bottom of pie crust. Layer cream cheese mixture with drained pineapple and spread banana slices over top.

  2. Combine milk and pudding mix in a bowl, blend until smooth. Gently fold in frozen whipped topping, don't overmix of whipped topping will start to melt and become difficult to work with. Spread whipped topping-pudding mixture on top of bananas and sprinkle almonds on top for garnish.

  3. Place in the refrigerator until set, at least 2 to 3 hours.

Recipe Yield

1 9-inch pie

Recipe Note

My favorite dessert recipe. Pulled original recipe from one of those homemade cookbooks put together by my company years ago. Don't remember the original as I make it from memory now, but get so many compliments every time I make it. Warning: will satisfy that sweet tooth!

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