Ingredients for Raspberry Banana White Chocolate Pudding Pie
- 24 vanilla wafers
- Fresh Raspberry
- 2 ripe bananas
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- Cold Water
- Instant White Chocolate Pudding And Pie Filling Mix
- 1 cup heavy whipping cream
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How to Make Raspberry Banana White Chocolate Pudding Pie
- Crush 24 vanilla wafers into fine crumbs. Melt 6 tablespoons of butter and mix with the crumbs. Press firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate while preparing the filling.
- Slice 2 ripe bananas into 1/4-inch thick rounds. Arrange them in a single layer on the bottom of the prepared crust.
- Top the banana layer with 1 1/2 cups fresh raspberries.
- In a large bowl, beat 8 ounces of softened cream cheese until smooth and fluffy.
- Gradually beat in 14 ounces of sweetened condensed milk until well combined.
- In a separate bowl, whisk together 1/4 cup cold water and 3.4 ounces of instant white chocolate pudding mix until smooth.
- Gradually add the pudding mixture to the cream cheese mixture, beating on low speed until smooth and creamy.
- Chill the pudding mixture for 10 minutes in the refrigerator.
- In a separate bowl, beat 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture.
- Pour the pudding mixture into the prepared pie crust and smooth the top.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Garnish with fresh raspberries, whipped cream, or chocolate shavings before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
167g
Fat
124g
Carbs
34g
