This no bake Banana pudding pie is made with a quick and easy graham cracker crust and a creamy, velvety filling made with 2 kinds of instant pudding mix! It's an easy dessert recipe that puts a shortcut twist on a classic banana pudding recipe that everyone will love!
Optional garnishes: Whipped CreamBananas, and Nilla Wafers
Instructions
For the Crust
Preheat the oven to 350°F and lightly grease a 9” pie pan with non-stick cooking spray.
In a medium bowl, add the graham cracker crumbs, sugar, cinnamon, and salt and stir to combine.
1 ½ cups graham crackers, ¼ cup white sugar, ½ teaspoon ground cinnamon, ½ teaspoon salt
Then, add in the melted butter and stir combined well and all crumbs are wet.
6 tablespoons butter
Transfer the graham cracker mixture to the prepared pie dish and press evenly into an ¼” thick layer on the bottom and up the sides of the dish.
Bake for 10 minutes. Then remove from the oven and allow it to cool completely.
For the Pie
In a large mixing bowl, add the banana pudding, vanilla pudding, and half-and-half and beat with an electric mixer (or a stand mixer with the whisk attachment) for 2 minutes. (you can also use a hand whisk)
1 box, 1 box, 2 cups half-and-half
Then add in the cool whip topping and vanilla extract and gently stir until fully mixed in.
Place the pie in the refrigerator for at least 4 hours, or until firm and fully set.
Garnish with fresh whipped cream, sliced banana and Nilla wafers if desired.
Optional garnishes: Whipped Cream
Notes
Pulse the graham crackers in a food processor or place them in a zip closure plastic baggie and crush with a rolling pin. You can also buy pre-crushed graham cracker crumbs.Use 2 boxes of banana pudding if you'd like but a mixture if the best.Use regular whole milk instead of half-and-half if desired.Mix in a few vanilla wafer cookie crumbs into the graham cracker crumbs.Add a dash of banana extract.