Banana Cheesecake Pie

Vanilla wafers work triple time in this Southern-inspired banana cheesecake pie--in the crust, the filling, and the topping!

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 530 Calories

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese, softened
• 1 (5 ounce) package instant vanilla pudding mix
• 2 bananas, sliced
• 1 ½ cups vanilla wafer crumbs
• 3 cups cold milk
• ⅓ cup unsalted butter, softened
• 1 (8 ounce) container frozen French vanilla-flavored whipped topping, thawed
• ¼ cup vanilla wafer crumbs
• 12 vanilla wafer cookies, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.