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Blueberry Banana Cream Pie

 Blueberry Banana Cream Pie
“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
8 ServingsPrep: 15 min. + chilling


  • 2 packages (3 ounces each) 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


  • 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.
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.

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Blueberry Banana Cream Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.