Prep 0 mins
Cook 0 mins
Another easy and delicious unbaked pie. Perfect for those warm days and all those leftover bananas.
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 cup mashed banana
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 1⁄2 teaspoons vanilla extract
- prepared graham cracker crust
- Beat cream cheese until fluffy.
- Gradually beat in sour cream.
- Add the remaining ingredients and beat at low speed until well blended.
- Pour into crust and chill until firm.
Thank you Secret for the review and for noticing the error. It has been corrected. (3 3/8 is 3.4 oz.) Yes the pie should be firm after chilling, do not know what could have happened? Did you use "real" cream cheese and sour cream?
This recipe was absolutly delicious. The flavor was wonderful however, you may want to check the directions because the recipe calls for 3-3/4 oz box of vanilla pudding and I have only seem 3.4 oz and 5.1 oz boxes of this. I added the 3.4 oz box and that was enough. I couldnt imagine adding anymore than that. Also, this pie never did set. It stayed gooey. Unlike a cheesecake. Was this suppose to happen? I followed the recipe step for step. Other than that this was a great recipe and I want to thank you so very much for posting it. Delicious flavor. Yum!
I used this recipe as a template for my Banana-Cream Cheese Pie. I did tweak it as I don't eat any dairy so used tofutti in place of the sour cream. I also added one package of Kojel vegan gelatin to it and it did help firm it up nicely as you can see from the photos. I used a Vanilla Wafer crust instead of the graham one. The recipe for the crust is 85141. This was really tasty, thanks for the great recipe.