Blueberry Banana Cream Pie

People really like the combination of blueberries with bananas, and there are never any leftovers. And best of all, there's no baking involved.


8 servings


2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup cold water
1 (3.4 ounce) package instant vanilla pudding mix
1 cup heavy whipping cream, whipped
2 medium bananas, cut into 1/4-inch slices
2 teaspoons lemon juice
35 vanilla wafers
1 cup fresh blueberries


In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream.

In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.

Line an ungreased deep-dish 9-inch pie plate with vanilla wafers. Spread with half of the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 3 hours


Refrigerate leftovers.

Nutritional Information

Amount per serving: Calories 490, Fat 26 g (Saturated Fat 15 g), Cholesterol 84 mg, Sodium 359  mg, Carbohydrate 61 g, Fiber 2 g, Protein 7 g.

Recipe Courtesy Of

Loraine Meyer, Bend, Oregon

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