Saturday, April 18, 2009

Easy Triple Layer Banana Cream Pie Dessert

This Layered Banana Cream Pie Dessert starts with a quick baked vanilla wafer and pecan crust {though walnuts would be amazing here too} that is pressed into the bottom of a 9 x 13 inch baking dish. Sliced bananas go over that, and then are topped with a bit of the plain vanilla pudding, which sort of then seeps into the cracks and crevices between the bananas.

Then some Cool Whip is gently blended into the remaining pudding and that goes on top of the banana and pudding layer. Top it off with the remaining Cool Whip and let it set up in the fridge for several hours. Leave it plain or top it off with some grated or shaved chocolate, or even just a simple sprinkle of some more of the chopped nuts.

The concept is from a Kraft recipe from Food & Family magazine, and while it's hard to beat Homemade Southern Banana Pudding, especially when it's made with the original cooked custard, but I gotta say, this dessert brings in the traditional flavors, is a breeze to throw together, and well, it sure runs a very close second.

It is delicate and light and just delicious! If your bananas are on their way to being banana bread fare, guess what? They will work in this dessert! I bought my bananas with the intent of making this dessert awhile back, then got busy with garden stuff and by the time I got around to making it last night, well, my bananas were pretty much black and very overripe. I decided to use them anyway and they worked beautifully in this dessert, so fresh or ripe bananas will work here.

All of the layering gives you a complex mixture of texture and flavors that just explodes in your mouth. If you love banana, you will absolutely love this! Why not give it a try this weekend? I guarantee you'll be revisiting that refrigerator to sneak just one more bite!


Easy Triple Layer Banana Cream Pie Dessert
From the Kitchen of Deep South Dish

1-1/2 cups of crushed vanilla wafers, about 45 wafers
1/2 cup of chopped pecans or walnuts
1/3 cup of unsalted butter, melted
About 4 bananas, sliced
3 cups of milk
2 (4 serving size) packages of Jell-O instant
   vanilla pudding
1 (8 ounce) container of Cool Whip, thawed in fridge
Optional Garnishes: Shaved or grated chocolate
   and/or additional chopped nuts

Preheat oven to 325 degrees. Process the vanilla wafers in a food processor, or place into a zipper plastic bag and using a rolling pin, repeatedly roll over them until crushed well. In a small bowl, combine the crushed wafers, nuts and melted butter until wafers are thoroughly coated. Pour into a 13 x 9 inch baking pan and firmly press evenly into the bottom. Bake for 6 to 8 minutes or until lightly browned. Remove and set aside to cool at least 10 minutes.

Top the cooled crust with enough sliced bananas to cover. Put the pudding into a roomy bowl and whisk in the milk for about 2 minutes or until it begins to thicken. Remove 2 cups and layer that carefully on top of the bananas, reserving the remaining pudding.

Remove 1 cup of the Cool Whip and gently fold that into the reserved pudding until blended. Carefully spread the Cool Whip and pudding mixture over the top of the pudding layer. Top with the remaining plain Cool Whip and spread evenly and carefully over the top, taking care not to disturb the underlayers. I found that an offset spatula made an easy job of this.

Refrigerate for a minimum of 3 hours; store leftovers in the fridge.

Makes approximately 16 servings.


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  1. Oh my goodness you are killing me with this recipe! I love banana cream pie and this looks amazing! I've got to get the stuff and take this to my Grandma's for dinner next Sunday. My Uncle will be there and is also a HUGE banana cream pie fan.

  2. LOL Heidi ... you're preachin' to the choir my friend. I am not at all embarrassed to say that I had this for breakfast! Okay... maybe just a a LITTLE embarrassed. But, it's bananas, right?? Ü

  3. Stopping over from SITS! I'm not much of a banana lover but this looks delicious! I see you are a foodie and I have a great contest for foodies going on my blog right now. Stop on by!

  4. Hi Joan - sure will! Thanks for stopping by!!

  5. Thanks for stopping by my blog and commenting on my newest post. As I said I don't usually post or pass on political things unless they really speak to me. And boy did this article speak to me loud and clear. I don't think I have had anyone comment on it yet just because of the reasons you said about other blogs addressing political issues doing a far better job and it can get very sticky discussing such issues. I do feel that the author said it better than I could and that is why I took up so much space to post it.

    Your blog looks awesome and that banana dessert looks heavenly, I will have to give it a try.

    I will also be adding your button to my blog, I hope that is alright with you.


  6. Hi Connie, I sure know what you mean! You know what they say about religion and politics LOL...

    I would be honored for you to snag my button and will be happy to reciprocate!

    Thanks for stopping by!


  7. This is a very good use for bananas! I never would have thought of this, thanks! It looks terrific, my hubby will love it!

  8. Okay, I'm hooked!

    Your recipe looks delicious, and I read your profile and it seems as though we have a lot in common. I'm following you now (NOT a stalker) and adding you to my list of favorite blogs!

    Enjoyed myself.

  9. Oh LOL Sherri - I guess that I stalked you first then! Thanks for swinging by. And for the follow!


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