Can you say YUMMY with a full mouth? I make this with whatever berry is in season and it always comes out a crowd pleaser! You can also change the pudding too, but do try it this way first. You will not regret it nor will your guests or family--if they get any that is. I tweaked this recipe from an old Borden Recipe Book I used to have.
My Private Note
9 inch ...
Units: US | Metric
- 453.59 g package vanilla wafers
- 236.59 ml fresh raspberry
- 2 medium bananas, sliced and dipped in lemon juice and drained
- 226.79 g package cream cheese, softened
- 396.89 g can sweetened condensed milk
- 177.44 ml cold water
- 170.09 g package instant white chocolate pudding and pie filling mix
- 236.59 ml whipping cream, stiffly whipped
- 1Line a pie plate, both on bottom and up sides with vanilla wafers. Place a layer of bananas on top of wafers lining the bottom of pie plate and follow with raspberries; set aside.
- 2In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Chill 10 minutes.
- 3Meanwhile, stiffly whip your whipping cream and fold into chilled batter. Pour into prepared pie plate. Chill until firm. Garnish as desired. Refrigerate leftovers.
Browse Our Top Pies and Tarts Recipes
You Might Also Like...View All Pies and Tarts Recipes
Nutritional Facts for Raspberry Banana White Chocolate Pudding Pie
Serving Size: 1 (308 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 884.3
- Calories from Fat 436
- Total Fat 48.5 g
- Saturated Fat 24.8 g
- Cholesterol 118.4 mg
- Sodium 443.5 mg
- Total Carbohydrate 103.2 g
- Dietary Fiber 3.8 g
- Sugars 41.8 g
- Protein 12.8 g
The following items or measurements are not included:
instant white chocolate pudding and pie filling mix