This no bake banana pudding pie with vanilla pudding is creamy, fluffy, and so easy to make with only 5 ingredients! A deliciously refreshing dessert for the springtime!
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I have made this recipe more times than I can count with both my hands! I love making it for Mother's Day and Easter because it's one of those refreshing desserts with a at gets everyone excited for spring!
Everyone who's tried this recipe loves it and is always shocked that it only takes five ingredients to make it! These no bake mini banana cream pies are just as simple and delicious to make too!
Why you’ll love this recipe
- MAKE AHEAD DESSERT: While you can make this pie the same day you eat it, you can also make it the day before so it’s ready for your guests the next day!
- EASY: All you need is 5 ingredients and it will take no more than 5-10 minutes to make.
- TEXTURE: It has the smoothest, creamiest, and fluffiest texture that you won’t be able to get enough of!
Ingredients
- INSTANT VANILLA PUDDING MIX: The vanilla pudding is creamy, delicious, and pairs well with the bananas. It also gives the pie its classic pale yellow layer.
- MILK: 2% whole milk is the best option for the right pudding consistency; however, you can use other milk options.
- COOL WHIP: The cool whip gives the pie a pillowy, fluffy texture that tastes delicious.
- STORE-BOUGHT PIE CRUST: Store-bought graham cracker pie crust is used to make this recipe extra quick and easy.
- BANANAS: Ripe bananas are a key ingredient in banana cream pie and make the pie super flavorful and tasty!
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
- Crust: Add a layer of sliced bananas to the pie crust.
- Mix: To a large bowl, combine 2 cups of milk and the contents from the pudding packages and mix until combined. Then, fold in half of the Cool Whip using a rubber spatula.
- Layer: Evenly distribute half of the pudding mixture to the pie crust, add the remaining banana slices, top with the remaining pudding mixture, then top with the remaining Cool Whip.
- Chill: Chill the pie in the refrigerator for 4-6 hours before serving or overnight for best results.
Storage and Leftovers
You can store any leftover pie in the fridge for up to one week covered with plastic wrap or in an airtight container. It can also be stored in the freezer for up to 3 months in an airtight container.
Alternative Ingredients
- BANANA PUDDING: Another popular pudding option is the banana cream flavor.
- VANILLA WAFER COOKIES: Nilla wafers are often used in a banana cream pie or as a decorative topping.
- WHIPPED CREAM: Make homemade whipped cream instead of using cool whip for a lighter and airy texture.
Frequently Asked Questions
Prior to assembling the pie, you can coat the banana slices in some lemon juice which should help prevent the bananas from browning.
If your pie isn’t setting, it’s probably because it needs more time to chill and thicken up.
Yes, you can make it ahead of time and store it overnight to serve the next day. This is a great option for ensuring the pie is set right and gives the pie enough time for the flavors to intensify.
Related Recipes
Looking for more no bake dessert ideas? Try these mini banana cream pies, this no bake peanut butter pie, no bake key lime pie, no bake lemon pie, and easy chocolate delight!
I've also got a bunch of other delicious pie recipes you may like including this easy peach pie, strawberry pie with graham cracker crust, and this classic pumpkin pie.
Print📖 Recipe
No Bake Banana Pudding Pie with Vanilla Pudding
- Total Time: 10 minutes
- Yield: 12
- Diet: Vegetarian
Description
This easy no bake banana pudding pie with vanilla pudding is creamy, delicious, and only takes 10 minutes to make!
Ingredients
- Instant Vanilla Pudding Mix: two 3.4 oz packages
- Milk: 2 cups
- Cool Whip: 8 oz
- Pre-Packaged Graham Cracker Pie Crust: 1
- Bananas, sliced: 2-3
Instructions
- Crust: Add a layer of sliced bananas to the pie crust.
- Mix: To a large bowl, combine 2 cups of milk and the contents from the pudding packages and mix until combined. Then, fold in half of the Cool Whip using a rubber spatula.
- Layer: Evenly distribute half of the pudding mixture to the pie crust, add the remaining banana slices, top with the remaining pudding mixture, then top with the remaining Cool Whip.
- Chill: Chill the pie in the refrigerator for 4-6 hours before serving or overnight for best results.
Notes
For a classic banana cream pie flavor, use ripe bananas.
After you’ve made the pudding, give it a couple of minutes to rest and thicken.
Decorate the pie with more sliced bananas or vanilla Nilla wafers on the top.
Consider making this banana cream pie the day/night before for best results.
Avoid following the pudding package instructions, as it will tell you to add more milk, but all you need is 2 cups of milk in total for this recipe. If you use more milk, the pudding will be too thin, and the pie won’t be thick enough to slice.
Add additional banana slices to the top of the pie as a pretty garnish!
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Category: Dessert, no bake, pie
- Method: chill
- Cuisine: American
Zen says
So easy and so good👍
Andrea says
So glad you enjoyed it!!
Yvonne says
I have just made this with vanilla pudding mix, but it doesn’t get thick enough to fold in the cool whip. Did you mean INSTANT pudding mix ?
Andrea says
Hi Yvonne, I'm so sorry for the confusion! Yes instant vanilla pudding mix.
Evie says
Do you have a dairy free option for the milk and will it be just a thick consistency like with regular milk?
Andrea says
I haven't tried this recipe with a dairy free milk option, but perhaps you could try oat milk? Almond milk may change the flavour slightly!