Old-Fashioned Banana Cream Pie
This fluffy no-bake pie is full of old-fashioned flavor, with only a fraction of the work. Because it uses instant pudding , it’s ready in just minutes. —Perlene Hoekema, Lynden, Washington
Ingredients
- 1 cup cold 2% milk
- 1/2 teaspoon vanilla extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 1 graham cracker crust (9 inches)
- 2 medium firm bananas, sliced
- Additional banana slices, optional
Reviews
I would have named this Quick Banana Cream Pie. I rate it five stars because it is not only quick and easy, but tastes good. I would not have named it "old fashioned" having made old-fashioned since the 1960s. I will make it again.
I'm going to make this tonight but I know it's going to be good. I'm going to use a chocolate caramel pudding. There are a lot of comments about the confusion on the whip topping, I am pretty sure that it's supposed to be a 16 oz tub. That is usually what most recipes I have seen, is called for. I'm going to give it a shot keep my fingers crossed and I'll let you know.
Been making this for years and it’s quick and good! I agree that I’m surprised about weight being confused with ounces, which doesn’t speak well for our educational system! I agree converting ounces to liters is challenging!
Can I use cooked pudding mix? I don't really like the instant puddings.
This recipe was very easy to make. And was wonderful. I definitely will make again!
I’m always looking for easy no bake desserts that I can make in our motorhome. This was so easy and a favorite of our grandkids. We will be making this often.
This is so easy to prepare and it is one of my husband's favorite pies.
Excellent banana cream pie. I just wish TofH would stop changing the name of recipes from the names given in its cookbooks, so they would be easier to find on-line for tips and reviews.
Easy to make and quick. I used french vanilla pudding as that is what I had in my cupboard. Turned out great husband loved it
Followed the recipe and the taste was as good as the ingredient. The pie did not stand up and was soupie. Not something I would ever serve to guest. What went wrong?