What could make a banana cream pie even more luxurious? A cheesecake twist! This quick-prep pie couldn't be easier -- and the filling gets a cheesecake flavour twist from the simple addition of cream cheese frosting. This no-bake pie is so easy to whip together, you'll be tempted to do it any night of the week.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tub (280 g) Philadelphia Cream Cheese Whipped Frosting, divided
2 bananas, thinly sliced
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
Combine graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
Beat pudding mixes and milk in large bowl with whisk 2 min.; stir in half of the frosting.
Spread half of the banana slices onto bottom of crust; cover with half of the pudding mixture. Repeat layers.
Refrigerate 3 hours or until firm.
Mix Cool Whip and remaining frosting until blended; spread over pie.
Kraft Kitchen Tips!
Refrigerate any leftovers up to 2 days before serving.
Make sure the bananas are ripe - even overripe bananas will work! The riper the banana, the more flavourful the pie.
Garnish with additional banana slices before serving. To help prevent the bananas from turning brown, brush them lightly with lemon juice before using to garnish pie.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 410 mg
Carbohydrate 46 g
Fibre 1 g
Sugars 32 g
Protein 4 g
10 servings, 1 piece (160 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.