This is the easiest banana cream pie recipe, maybe ever. With a delicious nilla wafer crust, gooey cream cheese layer, and banana pudding topped with fresh bananas, whipped topping and caramel, it’s cool, sweet, and perfect for summer.
It’s a great 9×13 dessert option (so it’s great for feeding a crowd!) and it’s practically no bake. In fact, I know you can get away with skipping the crust baking step because I’ve totally done that in a pinch.
Everyone time I make this, it is devoured in moments! Everyone loves it (myself, my husband, my neighbors, my kids) and the best part about it is that it’s so fast and simple to make.
Want to make this into actual pies? Just split up the layers between two 9″ pie pans instead of one 9×13″ pan.
How to make banana cream pie with nilla wafer crust
Mix together the crushed cookies and melted butter. You can crush the cookies by hand, but I prefer using a food processor for quick, even crumbs. Press into a 9×13″ baking pan, then *bake at 350 degrees for 10 minutes. Remove from the oven and let it cool.
*You really could skip this step in a pinch. The crust won’t hold together as well, but it will still taste the same.
Beat together the cream cheese, powdered sugar, and 1 container of Cool Whip. Spread on top of cooled cookie crust.
Then beat together the banana cream pudding with milk. Let stand for about 4-5 minutes until it has thickened. Spread on top of cream cheese layer.
Lay sliced bananas on top of pudding, covering the entire pan.
Spread the last container of Cool Whip on top of the bananas. Let set in the fridge for at least 2 hours before serving (you could definitely serve it immediately, but it won’t slice as nicely or be quite set up. It will still taste the same).
Top with caramel sauce, sliced bananas and crushed cookies as a garnish (totally optional, but it makes it look good).
What else could I make the crust out of?
I have a confession to make. Pie crust is not my favorite – I think that it’s bland and tasteless.
But, in order to save my marriage (I married a pie crust lover), I decided to compromise. I told him that I would make him a banana cream pie, but that I would make it my way.
The end result was perfect. I went with a Nilla Wafer Cookie crust and it was a big hit. If you don’t like pie crust, or want to try another type, we’d recommend these:
- Vanilla Oreos
- Biscoff Cookies
- Teddy Grahams
- Graham Crackers
And if you’re one of the many who do actually like homemade pie crust, you can use this recipe.
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Can I make this recipe ahead of time?
If you need to make this recipe ahead of time, we would recommend making the crust first and then assembling the rest of it two hours before serving.
Because there are fresh bananas in the recipe, they will brown if assembled too early.
Related Recipe: You’ll love this easy no bake Caramel Pecan Turtle Pumpkin Pie Recipe. A family favorite!
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Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
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Looking for more pie recipes? try these:
- Cherry Pie Bars
- Chocolate Chess Pie
- Chocolate Pecan Pie
- Pecan Pie Chex Party Mix
- Bite Size Cherry Pies
- No Bake Banana Cream Pie Cake
- German Chocolate Cream Pie
Easy Banana Cream Pie Recipe (with Nilla Wafer Crust)
Ingredients
- 1 12 ounce box Nilla Wafer Cookies, finely crushed
- ½ cup butter, melted
- 1 8 ounce package cream cheese
- 2 cups powdered sugar
- 2 8 ounce containers Cool Whip, divided
- 1 5.1 ounce box banana cream instant pudding mix
- 2 cups milk
- 4 bananas, sliced
- ½ cup caramel topping
Equipment
Instructions
- Mix together the crushed cookies and melted butter. Press into a 9 x 13 inch baking pan. *Bake at 350 degrees for 10 minutes. Let cool.
- Beat together the cream cheese, powdered sugar, and one container of Cool Whip. Spread on top of cooled cookie crust.
- Beat together the banana cream pudding with milk. Let stand for about 4-5 minutes until it has thickened. Spread on top of cream cheese layer.
- Spread sliced bananas on top of pudding, covering the entire pan.
- Spread the last container of Cool Whip on top of the bananas. Let set in the fridge for at least 2 hours before serving.
- Top with caramel sauce and any additional sliced bananas for each serving.
Notes
Nutrition
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