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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings

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

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Reviews

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Average Rating:
  • justmbeth
    Mar 23, 2018

    Really good pie! I used the 6 oz of cream cheese as directed. I may just use the full 8oz next time.

  • darkkitten2003
    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.

  • VickiMiller13
    Jul 26, 2014

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

  • patsycooker
    Jun 30, 2014

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

  • 6foreverpaws
    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.

  • KDiller
    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!

  • DanaeH
    Feb 5, 2011

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

  • Travelyn74
    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.

  • Punkyjoe81
    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!

  • candeem
    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!