Reviewed: Aug. 21, 2009

NOTE!! Cream cheese needs to be room temp to become creamy!! I couldn't understand why the whole mess was not going according to the directions until I read one of the reviews. Because I was already "too late" in the process, I ended up putting the whole pudding mixture in the blender to get it to actually break apart and congeal. Even then it was runny and I had to let it set a bit before pouring it over the crust and bananas...and then I had to let it set a bit more before adding the next layer of bananas. Could've been prevented if the directions had been a little more clear for those of us not accustomed to using cream cheese in such a way. But now it looks great and from what I've sampled, it tastes great too! Still I wanted to START my review with the cream cheese alert so that if you are just glancing over the reviews, hopefully it will catch your attention! :)

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Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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Reviewed: Jun. 5, 2009

it was really good, my cousin loved it. i just added some crushed peanuts on top and it was delicious.

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gaby

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Reviewed: Nov. 17, 2008

Amazing! After reading other reviews, I decided to go with half the recipe since this was the first time trying it. Wish I would have made a full one! I did use extra cream cheese and 2 packs of pudding even though I halved the recipe because I really wanted the banana flavor and it worked. Mine was also ridiculously lumpy and I continued to beat it. I tried over and over to get the lumps out and was really dissapointed when I poured it in the crust because it was still so lumpy. But as it chilled, the texture evened out and you could even tell! It was heavenly it got thumbs up across the board from my family and I passed the recipe on to my sister who loves to bake.

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r_ellis

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Reviewed: Oct. 22, 2008

It tasted alright, but the crust was too sweet and the filling was too runny. Will try again with less milk and more cream cheese. Only had vanilla pudding which worked fine. I think banana pudding would have overpowered the dish.

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Perelandra

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Reviewed: Oct. 12, 2008

Good, easy recipe. Here is my version: Halved recipe to fit a ready-made graham crust with 4 oz cream cheese, 1-5.1 oz. box of banana cream pudding mix and 1 1/2 c. half & half with 1/4 c. milk. Added a few maraschino cherries with the 2nd layer of bananas to make a banana split pie. Make sure to moisten bananas with lemon juice to have a beautiful pie. Topped with more sliced bananas & cherries. Drizzled on chocolate syrup. Yummy!

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mamaroo

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

This was a very good! and very easy to make. I agreed with the other, this recipe can be halved. I ended up filling 1 pie shell and 6 individual pie cups. My 4 year old daughter helped me make this, very easy and simple for kids! Thanks.

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Jennifer King

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Harrisonville, Missouri, USA

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Reviewed: Feb. 26, 2008

Sounds crazy but I used melted lite promise instead of butter, splenda instead of sugar, fat-free cream cheese, fat-free milk, fat-free cool whip and this still tasted fantastic!

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MMC

Living In: Wellesley, Massachusetts, USA

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Reviewed: Nov. 21, 2007

This recipe is very easy and delicious. My husband loves it. The only thing I do different is use a ready made crust.

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DGHENSON7445

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Reviewed: Mar. 17, 2007

A big hit with my inlaws. Couln't tast the cream cheese as much as I had hoped.

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eaast16

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Reviewed: Jun. 7, 2006

Excellent Pie! Made it twice now. First time as is. Got rave reviews! Second time I added a few ingredients to make it a banana split cake type. Just added a layer of strawberry ice cream syrup (that I had to use up)and drizzled it with chocolate syrup. Wow! As for the reviewers that had problems with the cream cheese becoming creamy.. always bring your cream cheese to room temp when making a recipe or pop it in the microwave on defrost for a minute or two if your in a hurry. Thanks Kathy for the awesome recipe!

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KimJag

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Dec. 31, 2005

I cannot for the life of me figure out how you can put 7 oz. of pudding mix into 3 oz. of "fluffy" cream cheese and make it creamy. It was a mess. Ended up adding another 3 oz. cream cheese, a tub of cool whip, a bunch of banana slices, and enough milk to make it somewhat creamy. Thank goodness I had my kitchen aid to beat it all. My pie ended up great, but it was nowhere near what this recipe says to do.

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ALLIEBOY

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Blue Bell, Pennsylvania, USA

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Reviewed: Nov. 19, 2005

This recipe is wonderful. I used sugar free instant vanilla pudding and sugarfree instant white chocolate pudding and put french vanilla whipped topping. This was the hit of my party.I do reccommend you soften the cream cheese, it does get a bit lumpy. I am going to try it with two choc instant sf pudding and choc whipped topping for thanksgiving

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bubbyannj

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Reviewed: May 31, 2005

Super Yummy! No leftovers in my house! I bought a box of graham cracker crumbs (instead of making my own-to save prep time). Instead of 2 boxes of banana pudding, I used 1 box of banana pudding and 1 box of french vanilla. Also, I layered as follows: graham cracker crumbs, banana slices, 1/2 of the pudding mixture, a layer of vanilla wafers, the other 1/2 of pudding mixture, another banana slice layer, then the whipped topping. I used more bananas than the recipe called for, because my family loves them! My husband said it's his new favorite dessert!

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Meg

Cooking Level: Expert

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Reviewed: May 15, 2005

Love this recipe. Easy and delicious.

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KNIPPERDOG99

Cooking Level: Expert

Home Town: Owosso, Michigan, USA

Living In: Elkhorn, Wisconsin, USA

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Reviewed: Apr. 19, 2005

Very easy to make and my family loved it, my six year old said "Now this is the way to eat a banana."

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LORIN15

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Reviewed: Aug. 10, 2004

This pie was a banana mess. It did not hold together well but tasted okay. I used a shortbread crust and that part was awesome. I would like to warn anyone making this to make sure your cream cheese is very softened as I also have a lumpy mess and had to heat the bowl in the microwave a little bit to get the mixture to be smoothe.

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BUZZELLIGIRL629

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Reviewed: Jul. 26, 2004

Even though I got rave reviews from my guests, I still am a bit disappointed with this pie. It tasted like banana pudding to me. I used a prebaked (homemade) pie shell in place of the graham cracker crust, but followed the recipe for the filling exactly. What I got was a banana pudding pie. I might try to use one package of vanilla pudding and one of the banana instead of the two and I may add more cream cheese. By the way, my cream cheese didn't mix into the batter too well (and I used a kitchenaid mixer) and I was a little concerned about it's appearance, but once it chilled overnight it seemed fine. I also made homemade whipped cream instead of the cool whip stuff - so that helped with the taste.

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CHOLDA

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Reviewed: May 9, 2004

I also thought this was more like banana pudding instead of pie. The taste was good but not what I wanted in the form of texture. I did put the ingredients in a food processor to mix and it was a nice creamy mixture with no lumps and you do not have to let the cream cheese soften before mixing.

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LESLEYfromWI

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Reviewed: May 9, 2004

This was more like banana pudding than banana pie. The taste was very good, but it did not set up very well and the crust doesn't hold the pie together. I will make this again but I will bake the crust first and let it cool, use only 3 cups of milk and I used a blender to blend the cream cheese, pudding mix and milk to avoid the lumps.

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BakerBeth

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Reviewed: Mar. 1, 2004

What a big hit! I took this to a small gathering of friends who are all "watching what the eat" and thought I'd have some leftover to take home to my daughter. Wrong! My friends "watched what they ate" alright with this dessert -- savoring every mouthful! Thanks for sharing this great recipe.

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