Banana Cheesecake Pie

A quick combination of two classic desserts. Perfect when you want to make something sweet for a family gathering.


8 servings


1 (11.1 ounce) package no-bake home-style cheesecake mix
1/2 cup crushed vanilla wafers (about 15 wafers)
2 tablespoons granulated (white) sugar
1/2 cup cold butter
1 cup plus 1 1/2 cups milk, divided
1 (3.4 ounce) package instant banana cream pudding mix
2 medium bananas, cut into 1/4-inch slices
1 cup whipped topping
1/4 cup chopped pecans, toasted


In a large bowl, combine contents of the crust mix, wafers and sugar; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 9-inch deep-dish pie plate.

In a large bowl, beat 1 cup milk and contents of filling mix on low speed until blended. Beat on medium for 3 minutes or until smooth (filling will be thick). Spoon into the crust. Chill for 30 minutes.

Meanwhile, in a small bowl, whisk remaining milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set (pudding will be stiff). Arrange banana slices over filling. Spread with pudding, then whipped topping. Sprinkle with pecans. Chill for at least 1 hour before serving.

Estimated Time

Preparation: 25 minutes
Chilling Time: 1 1/2 hours

Nutritional Information

1 piece equals 468 calories, 22 g fat (12 g saturated fat), 38 mg cholesterol, 594 mg sodium, 64 g carbohydrate, 2 g fiber, 5 g protein.

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