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Easy Banana Dessert Recipes – No-Bake Banana Pudding Pie

Ever stand in your kitchen with a ripe banana in one hand and a craving for something sweet that doesn't require turning on the oven? Same. This easy banana dessert recipe came to life one summer afternoon when I had a fridge full of pudding, some vanilla wafers begging to be used, and a stubborn heatwave refusing to leave. This no-bake banana pudding pie hits that nostalgic sweet spot. It’s creamy, cool, and just the right amount of indulgent. You get layers of fluffy whipped topping, luscious banana pudding, and that classic crunch of a cookie crust. I mean, who can say no to that? Whether you’re whipping this up for a family gathering, or—let’s be honest—eating it straight from the pan while watching reruns, this pie delivers comfort with every bite. It’s one of those quick and easy dessert recipes that always makes you look like you tried harder than you did.
Prep Time20 minutes
Total Time20 minutes
Course: Desserts
Cuisine: American
Keywords: banana dessert recipes easy healthy, dessert recipes easy quick, easy banana dessert recipes, easy pudding pie recipes, easy sweet recipes desserts, no bake desserts quick, quick and easy dessert recipes
Servings: 8 slices
Author: Elena

Ingredients

  • 1 (11 oz) box vanilla wafers
  • 1/2 cup unsalted butter, melted
  • 1 (5.1 oz) box instant banana cream pudding mix
  • 2 cups cold milk
  • 1 (8 oz) package cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) tub whipped topping, thawed
  • 3-4 ripe bananas, sliced

Instructions

  1. Crush the vanilla wafers in a food processor or zip-top bag with a rolling pin until fine crumbs form.
  2. Mix the melted butter into the crumbs until everything's coated and a little sticky.
  3. Press this mixture firmly into the bottom of a 9-inch pie dish. Set it in the fridge to chill while you work on the filling.
  4. In a large bowl, whisk the banana pudding mix with cold milk for 2 minutes. Let it sit and thicken for a few more.
  5. In another bowl, beat the cream cheese until smooth, then blend in the sweetened condensed milk until velvety.
  6. Fold in the pudding mixture. Then gently fold in about half of the whipped topping until fluffy.
  7. Grab your pie crust and line the bottom with banana slices. Pour in the pudding mixture and smooth the top.
  8. Top it off with the remaining whipped topping and a few more banana slices or crushed wafers if you’re feeling fancy.
  9. Cover and refrigerate for at least 4 hours (overnight is even better). Slice and serve chilled.

Notes

Use bananas that are ripe but not overly soft—they hold their shape better. Want extra crunch? Add chopped walnuts or pecans between the banana and pudding layers. If you're short on time, you can swap homemade crust with a store-bought graham cracker one.