Ingredients for Banana Blueberry Pudding Pie
- 20 vanilla wafers, crushed
- 2 ripe bananas, sliced
- 1 cup fresh blueberries
- 8 ounces cream cheese, softened
- 1 can (14 ounce) sweetened condensed milk
- 1/2 cup cold water
- 1 (3.4 ounce) package instant banana pudding mix
- 1 cup heavy whipping cream
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How to Make Banana Blueberry Pudding Pie
- Crush 20 vanilla wafers into fine crumbs. Press firmly into the bottom of a 9-inch pie plate to form the crust. Reserve any extra crumbs for garnish.
- Slice 2 ripe bananas into 1/4-inch thick rounds. Gently layer half of the banana slices over the crust.
- Add 1 cup of fresh blueberries evenly over the banana layer.
- In a large bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until fluffy (about 2 minutes).
- Add 14 ounces (one can) of sweetened condensed milk and beat until smooth.
- Beat in 1/2 cup of cold water and 3.4 ounces (one package) of instant banana pudding mix until well combined.
- Chill the pudding mixture in the refrigerator for 10 minutes to allow it to thicken.
- In a separate bowl, beat 1 cup of heavy cream with an electric mixer on medium speed until soft peaks form.
- Gently fold the whipped cream into the chilled pudding mixture.
- Pour the pudding mixture over the banana and blueberry layers in the pie crust.
- Garnish with the reserved vanilla wafer crumbs and remaining banana slices.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
205g
Fat
84g
Carbs
32g
