This no bake banana pudding pie
is easy to make and is a great
twist on a classic. This recipe is
big enough to feed a crowd for
your next get together.
I guess this pregnancy thing has me craving all of my favorites that I never get to have. I’d like to think I am a pretty disciplined with staying away from fattening foods for the most part. But with this pregnancy I give in from time to time and banana pudding is one of my favorites.
It all started with eating some banana pudding ice cream (yum) and decided I have to make some, but I have to add my own special touch. That’s where I came up with this banana pudding pie making it with a vanilla wafer crust. Mixed with some peanut butter and vanilla flavoring really sets this banana pudding apart.
There’s two ways you can make your crust. Throw the cookies in a food processor and blend and then add peanut butter, vanilla, and wafer and blend more. Or you can put the cookies in a big freezer bag and seal it and crush up with the bottom of a glass.
This was the method I used just because the cookies are so soft and I didn’t want to wash all the pieces of the food processor.
Now it’s time for the layering. First put down a banana slice layer then banana pudding. A layer of vanilla wafer and banana pudding and then whipped topping on top with some vanilla wafer cookie crumbs to finish it off.
It is best if you can cover the pudding and refrigerate for a couple hours before serving so it can all set. Now it’s time to enjoy in the banana goodness. So whip up a batch for your next party or get together.
Banana Pudding Pie
- 1 pound bag of vanilla wafers
- 1 5 oz package of vanilla pudding mix
- 1 14 oz can of sweetened condensed milk
- 4 bananas sliced
- 1 tub of cool whip
- 1 1/4 cup of milk
- 1/4 cup of peanut butter
- 4 TSP of vegetable oil
- 5 drops of vanilla extract
- Mix together vanilla pudding mix, milk, sweetened condensed milk, and 1/2 the tub of cool whip together until there are no lumps.
- Refrigerate pudding mix while making crust
- Take 2 cups of vanilla wafer and add to a freezer bag and seal and crush cookies with the bottom of a glass
- Pour the crushed cookies, peanut butter, vegetable oil, and vanilla extract in a bowl and mix all together to create a dough like texture
- Take a big serving bowl (I used a 13 inch bowl) and pour cookie crust and shape around the bottom of the bowl
- Line the side of your bowl with vanilla wafers standing up
- Lay a slice of banana slices down on crust and then half of the pudding mix
- Next do a layer of vanilla wafer cookies, then a layer of bananas and the rest of the pudding mix.
- Top with the remaining cool whip and then crushed vanilla wafers
- Refrigerate for at least 2 hours