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“I found this recipe in a book years ago. People really like the combination of blueberries with bananas, and there are never any leftovers.” —Loraine Meyer, Bend, Oregon
This recipe is:
Quick
Nutritional Facts 1 piece equals 490 calories, 26 g fat (15 g saturated fat), 84 mg cholesterol, 359 mg sodium, 61 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Blueberry Banana Cream Pie in Simple & Delicious June/July 2010, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 16, 2012 by 6foreverpaws
Loved this dessert and so easy to make. I used 8 oz. cream cheese and I liked the idea of using the vanilla wafers for the crust. I kept my whole and will use the same method in a no bake cheescake. I am going to try strawberries in place of the blueberries next time I make this GREAT tasting dessert. Very refreshing on a hot day.
Reviewed on Aug. 28, 2011 by KDiller
I made this last night for a dinner party and everyone loved it! But there is a typo in the recipe. It's not 2-3 oz. packs of cream cheese. It should be 2-8 oz. packages. (do they even make 3 oz. packages of cream cheese?) I started with just 6 oz, just to be sure, and it was obvious that it needed more! Luckily it still turned out. :-)I also crumbled the wafers and added melted butter for the crust. That worked well! Will definitely make this again!
I made this last night for a dinner party and everyone loved it! But there is a typo in the recipe. It's not 2-3 oz. packs of cream cheese. It should be 2-8 oz. packages. (do they even make 3 oz. packages of cream cheese?) I started with just 6 oz, just to be sure, and it was obvious that it needed more! Luckily it still turned out. :-)
I also crumbled the wafers and added melted butter for the crust. That worked well! Will definitely make this again!
Reviewed on Feb. 05, 2011 by DanaeH
This was absolutely incredible. I made it for two different occasions and everybody loved it both times!
Reviewed on Aug. 13, 2010 by Travelyn74
My family and I loved this recipe and will definately make it again. I made some small "cupcake" pies with the filling too and it worked pretty good.
Reviewed on Jul. 16, 2010 by Punkyjoe81
This pie is awesome!! I just placed the wafers whole on the bottom of the pie too, and that worked great. It was the perfect dessert to make with my two year old son - hardly any measuring and the batter is totally safe to eat :) I already bought the ingredients to make this pie again!
Reviewed on Jul. 15, 2010 by candeem
I left the wafers whole on the bottom of the pan and used low or no fat alternatives where I could. I made a double recipe for Fathers Day and between what people ate and what they wanted to take home... we had no leftovers!
Reviewed on Jun. 12, 2010 by cherokeecook
This is a good recipe but fails to say how to assemble the crust giving only amount of cookies. I crused them to coarse crumbs and added 3 Tblsps. butter (which I melted in the microwave in the glass pie pan It controlled the crumbs well and was tasty.
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