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White Chocolate Banana Cream Pie {No-Bake}

Here's the scoop! The graham cracker crust is thick and buttery, the white chocolate fluff is creamy and delicious, fresh thick slices of bananas and a fresh whipped cream piped rose border makes this dessert look so mouth-watering and stunning.
Author: Kim Lange

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham crackers crushed
  • 8 tablespoons unsalted butter melted
  • 1/4 cup sugar

White Chocolate Banana Cream Filling

  • 2 small boxes instant White Chocolate Pudding
  • 2 cups cold milk
  • 1 cup whipping cream whipped into whipped cream or 8 oz tub of cool whip
  • 2-3 bananas chopped into thick slices

Instructions

  • Graham Cracker Crust: (Save out 2 tablespoons for sprinkling after pie is made.)
  • In a Pyrex bowl, mix crushed graham crackers with melted butter. Press mixture into the bottom and side of Pyrex pie plate.

White Chocolate Banana Cream Filling

  • Place a layer of sliced bananas onto pie crust.
  • In a separate Pyrex mixing bowl, mix instant vanilla pudding with 2 cups cold milk (approx 2 minutes). Stir in 1 cup of whipped cream (after whipped) or 1/2 tub of Cool Whip topping.
  • Spread pudding mixture on top of banana slices, and spread out to edges.
  • With the remainder of the whipping cream, you can sweeten it up by adding 2-3 tablespoons powdered sugar and whip until mixed in.
  • Prepare the pastry bag and nozzle.
  • Cut the tip of the pastry bag.
  • Insert the nozzle in the bag.
  • Place the cream in the bag.
  • Attach the nozzle to the base, gently lift the nozzle squeezed cream. Recommended height of the flower of 2-3 cm.
  • Sprinkle reserved additional crushed graham crackers to the top.
  • Chill for 1 hour and keep refrigerated.