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No Bake Banana Cream Pies

These no bake banana cream pies are creamy, easy to make, and require no oven. With a buttery graham cracker crust, a rich banana pudding filling, and a fluffy whipped topping, they’re perfect for any occasion.

  • Total Time: 4 hours 15 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 store-bought graham cracker crust (9-inch)
  • 3.4 ounce box instant banana pudding mix
  • 1 1/2 cups whole milk
  • 8 ounce tub Cool Whip, thawed
  • 1 ripe banana, sliced (for topping)

Instructions

  1. Remove the lid from the graham cracker crust and set aside.
  2. In a large bowl, add the pudding mix and milk and whisk together for about 2 minutes, or until the pudding starts to set.
  3. Add 3/4 of the tub of Cool Whip to the pudding mixture and fold in gently.
  4. Pour the filling into the pie crust and smooth the top.
  5. Refrigerate the pie for about 4 hours to set and firm up.
  6. Garnish the top with the remaining Cool Whip and banana slices before serving.

Notes

For a richer flavor, use homemade whipped cream instead of Cool Whip. You can also layer sliced bananas in the bottom of the crust before adding the pudding for extra banana flavor. Store leftovers in the refrigerator for up to 2 days.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 300
  • Sugar: 20
  • Sodium: 300
  • Fat: 12
  • Saturated Fat: 7
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 5