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Banana Cheesecake Pie

 Banana Cheesecake Pie
“I came up with this recipe when I needed to make something sweet for a family gathering. It's a quick combination of two classic desserts.” Kelly Haberny - West Carrollton, Ohio
8 ServingsPrep: 25 min. + chilling


  • 1 package (11.1 ounces) no-bake home-style cheesecake mix
  • 1/2 cup crushed vanilla wafers (about 15 wafers)
  • 2 tablespoons sugar
  • 1/2 cup cold butter, cubed
  • 1 cup 2% milk plus 1-1/2 cups 2% milk, divided
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 2 medium bananas, cut into 1/4-in. 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-in. 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.
  • Yield: 8 servings.

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Banana Cheesecake Pie (continued)

Nutritional Facts: 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.