Banana, Peanut Butter & Chocolate Pudding Pie

This easy no-bake pie is a bonanza of yumminess-made with chocolate pudding, a layer of sliced bananas and a peanut butter sandwich cookie crumb crust.


8 servings


16 putter peanut butter sandwich cookies, divided
3 tablespoons butter or margarine, melted
1 medium banana, thinly sliced
2 cups cold milk
2 (4-serving size) packages Jell-O Chocolate Instant Pudding
1 1/2 cups (1/2 of an 8 ounce tub) thawed Cool Whip Whipped Topping,


In a bowl, finely crush 14 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Place banana slices on bottom of crust. Chop remaining 2 cookies; set aside.

Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping; spread over banana slices. Top with remaining 1/2 cup whipped topping and the chopped cookies.

Refrigerate at least 4 hours before serving.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes


Store leftover pie in refrigerator.

Nutritional Information

Amount per serving: Calories 380; Total Fat 15 g; Saturated Fat 7 g; Cholesterol 20 mg; Sodium 570 mg; Carbohydrate 60 g; Dietary Fiber 2 g; Sugars 41 g; Protein 5 g

Recipe Courtesy Of

Kraft Kitchens

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