Reviewed: Feb. 18, 2013

Although the illustration shows a pie, this recipe is made in a 9x13 pan (or 2 pies). Very good and enough to feed a crowd!

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Reviewer:

Kim

Cooking Level: Intermediate

Reviewed: Sep. 27, 2012

This pie came out wonderful. I made it for a lady at my job who was leaving, and she requested that I make a banana cream pie for her party. First ever attempt at this, and it ROCKED!

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Reviewer:

pepper

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

This was very good! I do not like banana flavored things, so I used vanilla pudding instead of banana. Some reviewers said they couldn't taste the cream cheese, so I used an 8 oz package and I still couldn't taste the cream cheese but that doesn't really matter to me as I wanted to use the whole 8 oz package as not to have 5 ozs of cream cheese left rotting in the frig. :) Also some reviewers said it was too runny. The recipe says mix until thoroughly combined, but it should say until thickened. You have to mix the pudding, cream cheese, and milk at a high speed until it thickens. (Well, slow at first so it doesn't fly all over the place!) I had to use more than 5 bananas as mine were small bananas. So make sure you have a lot of bananas on hand in case you need more. Some reviewers said that they put lemon juice on the bananas that were going inside the pie, but I didn't and I didn't have a problem with them browning, even after a day or two, they didn't brown. I put strawberries on top as a garnish just for color. I think this would be good with chocolate pudding or even maybe chocolate cool whip. I will be making this often!

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Reviewer:

Kelly Schacht

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Porterfield, Wisconsin, USA

Reviewed: Jun. 29, 2011

AMAZING!!!! I don't add the sugar cuz it taste better without it and less sugar is healthier ;) 4th of July tradition in my fam :)

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Reviewer:

taytate

Reviewed: May 29, 2011

Delish! Cream cheese MUST be softened. Changed the cream cheese amount to 6 oz. and the milk to just 3 cups. Also used 3.4 oz EACH of instant banana and vanilla pudding. Made filling in a food processor (easy!) Pulsed the cream cheese first (with a little of the milk)until smooth, then added the rest of the milk and pudding mix and pulsed until smooth. Poured into pie shell with sliced bananas and topped with cool whip. Result was a thicker, more custard-like pie-- YUM! Will definitely make again :)

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Reviewer:

melod2020

Reviewed: Nov. 7, 2010

pretty good ;)

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Reviewer:

Haley(chef)

Reviewed: Aug. 13, 2010

This recipe has terrible directions. I'm not sure how all the good reviewers got the cream cheese and dry pudding mix to be smooth! If I could give zero stars I would!

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Reviewer:

sweetiepie

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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Reviewer:

Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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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Reviewer:

gaby

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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