Recipe by Filomena
"A banana pie with a graham cracker crust, vanilla pudding and caramel sauce poured over the whipped topping. This is a super easy recipe to prepare and everyone will love it!"
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1 (9 inch)
prepared graham cracker crust
2 (3.5 ounce) packages
instant vanilla pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
caramel ice cream topping
After reading a few reviews that stated it turned out runny or soupy, I made a few changes to prevent this. I used 1- 5 oz. package of banana cream pudding, and 1- 3.4 oz. package of vanilla pudding mix. Kept the milk at 2 cups. It turned out nice and thick with a great consistency. I'm sure it will even hold up reasonably well when it is cut (will find out tomorrow at our family Thanksgiving dinner) I also only used 1/4 tsp of cinnamon because I was unsure about adding it at all. It was a good thing I did as even the 1/4 tsp was overkill. Totally drowns out the banana flavor except in bites that have actual banana in them. I did a layer of banana on the bottom, part of the pudding mixture, then another layer of banana before putting the remaining banana on. Will probably add one more layer tomorrow. I ended up with quite a bit of extra filling, but not enough for a whole other pie, so I got some of the mini pie crusts & made 6 mini pies. They are super cute! I would make this again, but would definitely drastically reduce if not even eliminate the cinnamon all together.
This was good and quick, if you like instant pudding. I prefer the cooked filling and will stick to my old recipe!
Turned out Perfect. Would recommend this one out of them all.
Outstanding. This was easy and delicious. I used 2 bananas. Since it is not as firm as I would like, I just told my family it was a pudding with crust!
I've been making a version of this recipe for quite some time. Made it again recently, but had to change some things because the store was out of what I was looking for. I used to make it with a Nilla Wafter pre-made crust because some of my family didn't care for the graham cracker crust. This time I made it with a chocolate crumb crust, french vanilla pudding, and cool whip with Mrs. Richardson's Caramel Topping! Will make it this way from now on! YUM! In the past I used French Vanilla Cool Whip, that's good, too!
Very easy and quite good. I substituted Banana Cream Pudding to give the pie more of a banana flavor.
This is now called "Kyle's Birthday Pie" in my house. My husband loves this! I make this just as the recipe says. I also add some sliced almonds to the top. Next time I'm going to try this with "Graham Cracker Crust III" from this site instead of a pre-made one. The recipe calls for cinnamon graham crackers and I think that would be so yummy with this pie. Thanks for this one!!!
Very quick, easy, light, and delicious! I also made it with banana cream pudding, but found the vanilla went with it a tad bit better.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cream Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 124
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