Blueberry Banana Cream Pie Recipe

5 10 11
Blueberry Banana Cream Pie Recipe
Blueberry Banana Cream Pie Recipe photo by Taste of Home
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Blueberry Banana Cream Pie Recipe

Read Reviews
5 10 11
Publisher Photo
“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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 6 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup cold water
  • 1 package (3.4 ounces) 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

Directions

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-in. 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. Refrigerate leftovers. Yield: 8 servings.
Originally published as Blueberry Banana Cream Pie in Simple & Delicious June/July 2010, p45

Nutritional Facts

1 piece: 490 calories, 26g fat (15g saturated fat), 84mg cholesterol, 359mg sodium, 61g carbohydrate (48g sugars, 2g fiber), 7g protein.

  • 6 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup cold water
  • 1 package (3.4 ounces) 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
  1. In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream.
  2. In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
  3. Line an ungreased deep-dish 9-in. 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. Refrigerate leftovers. Yield: 8 servings.
Originally published as Blueberry Banana Cream Pie in Simple & Delicious June/July 2010, p45

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Reviews forBlueberry Banana Cream Pie

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darkkitten2003 User ID: 8089267 230792
Reviewed Aug. 6, 2015

"This is a really fresh tasting delicious pie! Not at all the average "no bake refrigerator pie" MUCH better! Delicious, it's a keeper! I used 8 oz whipped cream cheese, came out very nicely."

MY REVIEW
VickiMiller13 User ID: 3626630 96705
Reviewed Jul. 26, 2014

"I've made this several times and it always gets rave reviews. My family loves it!"

MY REVIEW
patsycooker User ID: 4918922 153621
Reviewed Jun. 30, 2014

"Great pie! Nice change from the traditional banana cream pie. Blueberries were a nice addition."

MY REVIEW
6foreverpaws User ID: 6007092 98980
Reviewed May. 16, 2012

"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."

MY REVIEW
KDiller User ID: 3515955 155714
Reviewed Aug. 28, 2011

"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!"

MY REVIEW
DanaeH User ID: 5632387 97391
Reviewed Feb. 5, 2011

"This was absolutely incredible. I made it for two different occasions and everybody loved it both times!"

MY REVIEW
Travelyn74 User ID: 4657612 107028
Reviewed Aug. 13, 2010

"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."

MY REVIEW
Punkyjoe81 User ID: 3773046 69950
Reviewed Jul. 16, 2010

"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!"

MY REVIEW
candeem User ID: 4847425 166664
Reviewed Jul. 15, 2010

"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!"

MY REVIEW
cherokeecook User ID: 1280993 167239
Reviewed Jun. 12, 2010

"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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