Reviewed: Mar. 16, 2013

Loved this pie! It was super easy to make. The only change I made was to add banana pudding to the whipped cream instead of adding sugar. It adds a yummy taste to the whipped cream and helps to keep the whipped cream from getting runny.

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Reviewer:

daisy36

Reviewed: Mar. 18, 2012

3/12:used graham cracker crust, great. and cool whip also great. the premade crust was small 6oz so i halfed the cream cheese part to make room. put the pecans on top of the last layer of cool whip.

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Reviewer:

Beth

Reviewed: Feb. 6, 2012

I made this pie this weekend for my Super Bowl party. It was a huge hit! I only strayed from the recipe using Cool Whip instead whipping the cream, as others have said, just for the convenience.

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Reviewer:

hokiejane

Reviewed: Feb. 5, 2012

Yum!! I made this for a "Super Bowl" party. I didn't whip the cream for the top until an hour before I was ready to serve it. I garnished it with a few chopped pecans and some shaved chocolate. It was so pretty and so good! Everyone loved it! The next time I made it, I took it over the top by making the homade pie filling for "Double Chocolate Pie" which was enough for the two pies I needed. I continued with the recipe as posted and it was to die for!

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Reviewer:

MARYSUNSHINE1

Cooking Level: Intermediate

Reviewed: Dec. 21, 2011

So easy and so tasty! I was feeling supremely lazy when I made this and blended the banana into the cream cheese and choc pudding layers.

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Reviewer:

Fatima1981

Reviewed: Nov. 22, 2011

I won 2nd place in a pie contest at work with this recipe!!! It is very delicious!!!

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Reviewer:

ucsanchez

Reviewed: Nov. 28, 2009

My husband declared this pie to be too sweet. I agree, and think that 1/2 sugar added to the whipping cream is not necessary, and actually feels a bit gritty. If I make it again I will either cut the white sugar out completely or reduce it by half.

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Reviewer:

Elizabeth

Reviewed: Nov. 10, 2009

I substituted fat free whipped topping and omitted the pecans and it is setting in the fridge now. I KNOW this is going to be good and so EASY. This will be a keeper! It is very good, however the cream cheese was a little over-powering, next time will use 1/2 the amount.

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Reviewer:

Italian_Chef

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: San Diego, California, USA

Reviewed: Oct. 11, 2009

AMAZING! We have a baking competition going on at work and this won! Will make time and time again. And it was easy!

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Reviewer:

Stacey

Reviewed: Jul. 12, 2009

I didn't follow the exact recipe since I was making this for a friend (who can't have gluten) and myself (slightly diabetic). The crust was made from crushed gluten-free pecan cookies, similar to a graham cracker crust. I used 40% less fat cream cheese with Splenda instead of confectioner's sugar and fat-free, no-sugar Jello instant chocolate pudding. I also cut the white sugar in half for the whipped cream. Bake the crust, cool, spread the cream cheese mixture, bananas, chocolate pudding, whipped cream, more bananas, chocolate pudding, whipped cream. Refrigerate overnight then decorate with whole pecans and whipped cream rosettes. People often "rave" about my cooking and baking (they seem to do this especially since I'm male) but this was one of my best desserts. I will be serving this again in a few weeks at my daughter's wedding rehearsal dinner. It was that good! For the rehearsal dinner I intend on making it in 9 x 13" pans rather than in pie form, just to be able to serve more people. Try this dessert, the original or my variation, it's great!

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