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Blueberry Banana Cream Pie

“I found this recipe in a book years ago. People really like the combination of blueberries with bananas, and there are never any leftovers.” —Loraine Meyer, Bend, Oregon
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings

Ingredients

  • 6 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup cold water
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup heavy whipping cream, whipped
  • 2 medium bananas, cut into 1/4-inch slices
  • 2 teaspoons lemon juice
  • 35 vanilla wafers
  • 1 cup fresh blueberries

Directions

  • In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream.
  • In a bowl or shallow dish, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
  • Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Nutrition Facts
1 piece: 490 calories, 26g fat (15g saturated fat), 84mg cholesterol, 359mg sodium, 61g carbohydrate (48g sugars, 2g fiber), 7g protein.

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