This Dulce de Leche Banana Cream Pie recipe has it all! Graham Cracker crust topped with dulce de leche and bananas with a no bake banana cheesecake filling!
Prep Time15 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Pies and Tarts
Cuisine: American
Keyword: banana, banana cream, cheesecake, no bake banana pie
7ouncecan sweetened condensed milkonly use half a can
2cupsCool Whipor homemade whipped cream, divided
2bananassliced
1prepared graham cracker pie crustsee note below
1candulce de leche15 ounce
Instructions
Prepare graham cracker crust (as noted below) or use a store bought crust.
In a large bowl, whisk together the pudding mix and milk. Set aside.
In a separate large bowl, combine the cream cheese with sweetened condensed milk. Beat until smooth. Fold in the pudding mixture and stir until combined.
Fold in 1 1/2 cups Cool Whip (or homemade whipped cream). Set aside.
In the bottom of your pie crust, lay your sliced bananas. Top with dulce de leche, spreading until smooth. Pour your filling over the top.
Refrigerate pie for two hours.
When ready to serve, pipe the remaining cool whip or whipped cream onto the pie. Add freshly sliced bananas (optional). SERVE and enjoy!
Video
Notes
For the graham cracker crust: Combine 1 1/4 cup graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter. Mix with a fork and press into bottom of pie plate.
After assembling the pie, place it in the fridge to chill for at least 2 hours! I like to cover it and let it chill over night to give it plenty of time to set.
You will have about half a cup of Cool Whip leftover after assembling the banana cream pie. Save it for decorating the finished pie!
Before serving, add the Cool Whip to a piping bag and pipe it all around the edges of the pie. Then arrange the remaining banana slices between each dollop of cool whip.