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Banana Cream Pie, AKA banana pudding pie, on a brunch table dessert stand.

Banana pudding pie

  • Author: Denay DeGuzman
  • Total Time: 4 Hours 15 Minutes
  • Yield: 1 Pie 1x


This is the best recipe for banana pudding pie. This luxurious no-bake dessert is quick and easy to assemble in 15 minutes, then chill to set. Enjoy banana cream pie for summer potlucks, social gatherings, and Thanksgiving dessert.


Units Scale


1 9-inch vanilla wafer crust, homemade or store-bought


  • 1 cup cold milk (whole milk or 2%)
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 teaspoon pure vanilla extract
  • 3 cups Cool Whip* (frozen whipped topping), thawed
  • 1 1/2 medium firm bananas, sliced


  • 1 1/2 cups Cool Whip, thawed
  • 1 1/2 medium firm bananas, sliced

*Size of Cool Whip for this recipe: One 16-ounce tub or two 8-ounce tubs. A 16-ounce tub yields about 5 cups of whipped topping. 


RECIPE PREP: Parbake a homemade cookie crust in a 350°F oven for 7 to 8 minutes until light golden blonde. Cool the crust completely. Or use a store-bought crust instead.

  1. In a large bowl, whisk together milk, pudding mix, and vanilla extract for 2 minutes to thicken it to pudding consistency. Let the mixture set for 5 minutes. It will continue to thicken. Add 3 cups thawed Cool Whip to the bowl. Gently fold it in with a rubber spatula. Don’t over-mix, or the filling will go flat.
  2. Spoon half the pudding mixture into the pie crust. Arrange an even layer of banana slices over the top. Spread the remaining pudding over the bananas. Top the banana pudding pie with a layer of Cool Whip, leaving a 1/2-inch border around the sides. We want the filling of the banana cream pie visible.
  3. Freeze 4 to 6 hours to set. If frozen longer, defrost 10 to 15 minutes at room temperature so slicing is easier. Before serving, garnish the top with freshly-sliced bananas. 


Never defrost a tub of frozen whipped topping on the countertop. It will go flat. Thaw the tub of Cool Whip overnight in the fridge.

Yellow gel food coloring: I don’t use any food coloring for my banana pudding pies. However, I know that some bakers do. So if you’d like to gently deepen the color of the filling, add the tiniest bit of yellow gel food coloring (not liquid food coloring) when folding in the Cool Whip. Make sure not to overmix, or the filling will deflate. For the best visual appeal, keep the color a nice soft yellow.

How long does banana pudding pie last? In the freezer, homemade banana pudding pie will keep its texture up to 1 week. If tented loosely in foil and refrigerated, a banana cream pie will stay fresh in the fridge for 3 to 4 days. Store the pie on a refrigerator shelf away from fragrant foods like beans, meat, onion, garlic, etc.

  • Prep Time: 15 minutes
  • Chill Time: 4 Hours
  • Cook Time: 0 Minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: Banana Pudding Pie, Banana Cream Pie, Banana Pie