Blueberry Banana Cream Pie
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
“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
Ingredients
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6 ounces cream cheese, softened
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1 can (14 ounces) sweetened condensed milk
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3/4 cup cold water
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1 package (3.4 ounces) instant vanilla pudding mix
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1 cup heavy whipping cream, whipped
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2 medium bananas, cut into 1/4-inch slices
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2 teaspoons lemon juice
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35 vanilla wafers
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1 cup fresh blueberries
Directions
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1.
In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream.
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2.
In a bowl or shallow dish, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
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3.
Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half 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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