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Banana Cheesecake Pie

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"Banana cheesecake pie, a new twist on the old Southern favorite."
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14 h 20 m servings 530
Original recipe yields 12 servings (1 9-inch pie)


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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 530 calories; 27.2 65.4 7.8 50 412 Full nutrition

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