Go Back Email Link
+ servings
Luscious Banana Cream Delight
Print Recipe
4.67 from 3 votes

Luscious Banana Cream Delight

Creamy vanilla cheesecake pudding dessert with a layer of banana slices throughout on a buttery graham cracker crust and some fluffy whipped cream on top sounds pretty damn good!  It's a classic!!  It's delectable!!  Banana Cream Pie in a pan!!
Course: Dessert
Cuisine: American
Servings: 12
Author: Kim Lange


Graham Cracker Crust:

  • 16 whole graham crackers, crushed into crumbs crushed into fine crumbs
  • 7 tablespoons butter melted
  • ¼ cup sugar
  • Pinch of salt
  • 1-2 teaspoons water

Banana Pie Filling:

  • 2 ½ cups heavy cream whipped
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 3.4 ounce box instant vanilla pudding
  • 1 cup cold milk
  • 8 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
  • 4 bananas ripe
  • ½ cup toasted coconut optional


  • Preheat the oven to 375 degrees F.Add the melted butter, sugar, salt and graham crackers together and combine. Add 1 teaspoon of water to combine so the crumbs are moist and pinch together well.
  • Press the graham cracker mixture firmly against the bottom of a 13x9 pan.Bake for 8-10 minutes. Cool completely.
  • Using mixer, whip the heavy cream, sugar and vanilla together until whipping cream has stiff peaks, set aside.
    In another bowl, mix or whisk the instant pudding and milk until well combined. Set aside.
  • Using mixer, beat the cream cheese until fluffy. Add the sweetened condensed milk and pudding. into the cream cheese.  Fold in half the whipped cream with a spatula.
  • Slice bananas and press the to the bottom of the graham cracker crust. 
    Add the cream cheese pudding filling to the top of the crust. Smooth out the filling, then top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least one hour.
  • When you are ready to serve the pie you can add some sliced bananas on top with some toasted coconut.  


Toast coconut for 5-10 minutes at 325 degrees on baking sheet lined with parchment paper.  Toss coconut every couple of minutes or so, so it doesn't burn, keep an eye on it.