Banana cheesecake pie, a new twist on the old Southern favorite.

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Recipe Summary

prep:
20 mins
additional:
14 hrs
total:
14 hrs 20 mins
Servings:
12
Yield:
1 9-inch pie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Vanilla Wafer Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Mix wafer crumbs and butter for crust in a bowl until thoroughly combined. Press into a 9-inch pie plate and chill 8 hours to overnight.

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  • Beat cream cheese for filling in a large bowl with an electric mixer until fluffy. Beat in cold milk, condensed milk, pudding mix, and 1/2 of the whipped topping until smooth. Fold in remaining whipped topping.

  • Remove chilled crust from the refrigerator and layer the bottom with 1/2 of the banana slices. Add 1/2 of the filling and spread with a spoon or cake spatula until smooth and bananas are covered. Sprinkle with 1/4 cup wafer crumbs. Place remaining banana slices over top and spread remaining filling over top to cover.

  • Border the cheesecake all around the edges with wafer cookies and sprinkle 1/4 cup wafer crumbs in the center. Chill for 6 hours before serving.

Nutrition Facts

530 calories; protein 7.8g; carbohydrates 65.4g; fat 27.2g; cholesterol 50.1mg; sodium 411.5mg. Full Nutrition
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