Banana Cream Pie With Pudding Mix (Easy & No Bake)
This banana cream pie with pudding mix is made with instant banana pudding, cold milk, Cool Whip, fresh bananas, and a graham cracker crust — no baking required, ready in 10 minutes, and chilled until perfectly set.
Let’s be real — sometimes you need a dessert that looks fancy, tastes amazing, but secretly took you 10 minutes and zero stress to throw together. This banana cream pie with pudding mix is that dessert.
Buttery graham cracker crust. Creamy banana pudding filling. A cloud of Cool Whip on top. Fresh banana slices that make you look like you definitely planned this. It’s the pie you make when you forgot you were supposed to bring dessert but still want everyone to think you have it all together.
No oven. No complicated steps. Just mix, chill, and take all the credit.
Love banana desserts? Also try my Banana Cream Pie Ninja Creami and my Fluffy Yogurt Recipe.
Ingredients You’ll Need
(Full measurements are in the recipe card below.)
- Graham cracker crust — store-bought is perfectly fine and makes this genuinely 10 minutes. A 9-inch ready-made crust from the baking aisle works beautifully. Want to make your own? Combine 1½ cups graham cracker crumbs with ⅓ cup melted butter, press into a pie plate, and refrigerate for 30 minutes.
- Instant banana pudding mix — the 3.4 oz size. Make sure it says INSTANT — not the cook-and-serve kind. Vanilla pudding mix works as a substitute if you can’t find banana flavour.
- Cold milk — 2% or whole milk. This is important: do not use plant-based milk (almond, oat, coconut, soy). Instant pudding does not set properly with plant-based milk — you’ll end up with a runny, liquid filling that never firms up. Dairy milk only.
- Cool Whip — thawed, not frozen. Take it out of the freezer the night before or thaw in the fridge for a few hours. Partially frozen Cool Whip won’t fold in smoothly and leaves lumps.
- Fresh bananas — this is the most important ingredient decision: use ripe bananas with yellow skins and just a few brown spots. These are sweet and flavourful without being mushy. Avoid green bananas (no flavour) and heavily brown-spotted bananas (too soft — they’ll turn the filling brown and watery).
- Optional: vanilla extract adds depth; extra Cool Whip for a thicker topping layer.
How to Make Banana Cream Pie
- Make the pudding filling. In a large bowl, whisk together the cold milk and instant banana pudding mix for a full 2 minutes — set a timer. The mixture will be quite thick. Under-whisking is the most common reason the filling doesn’t set properly. Two full minutes, no shortcuts.
- Fold in the Cool Whip. Gently fold 1½ cups of the thawed Cool Whip into the pudding mixture using a rubber spatula. Use a folding motion — not stirring — to keep the mixture light and fluffy.
- Layer the bananas. Slice 2–3 bananas and arrange them in a single layer over the bottom of the graham cracker crust.
- Add the filling. Pour and spread the pudding mixture evenly over the banana layer, smoothing the top with a spatula.
- Top with Cool Whip. Spread the remaining Cool Whip over the top of the pie in an even layer.
- Chill. Refrigerate for at least 2 hours before serving — overnight is even better. The pie slices cleanly and holds its shape best when properly chilled.
- Garnish and serve. Add fresh banana slices on top right before serving — not hours ahead. See tips below.
Whisk for 2 full minutes. This is the single most important step. The pudding needs the full time to activate and thicken properly. If you whisk for 30 seconds and it seems fine, it’s not — it will be soft and won’t slice cleanly. Two minutes minimum.
Add garnish bananas right before serving. Banana slices on top of the pie brown quickly when exposed to air. Don’t add them when you assemble — add them right before you bring it to the table. If you need to add them ahead of time, toss the slices in ½ teaspoon of lemon juice first — the acidity slows browning significantly.
Use dairy milk only. Plant-based milks do not activate instant pudding mix. The filling will not set and you’ll have a liquid mess. Whole milk or 2% milk only.
Don’t skip the chill time. The pie needs at least 2 hours to firm up enough to slice cleanly. Overnight is ideal — the filling gets even thicker and the flavours meld together.
Variations
- Pretzel crust — use a crushed pretzel crust for a salty-sweet contrast that is genuinely excellent with the creamy banana filling.
- Nilla wafer crust — swap the graham cracker crust for a vanilla wafer crust. More traditional banana pudding flavour and a softer, sweeter base.
- Vanilla pudding mix — use instant vanilla pudding instead of banana for a more subtle, classic flavour.
- Extra banana layers — add a second layer of sliced bananas in the middle of the pudding filling (half pudding, banana layer, rest of pudding) for more banana in every bite.
- Chocolate drizzle — drizzle melted chocolate or chocolate sauce over the top before serving for a chocolate banana combination.
Storage and Make Ahead
Fridge: Cover tightly with plastic wrap or the crust lid and refrigerate for up to 5 days — best within the first 3 days. The filling gets softer as the days go on, but it’s still delicious.
Make ahead: This pie is ideal for making the day before. Assemble everything except the banana garnish on top. Cover and refrigerate overnight. Add fresh banana slices right before serving.
Freeze: You can freeze this pie without the Cool Whip topping — wrap tightly and freeze up to 1 month. Thaw overnight in the fridge and add fresh topping and banana garnish before serving.
Banana Cream Pie With Pudding Mix (Easy & No Bake)
Ingredients
- 1 graham cracker pie crust
- 2 bananas divided
- 1 banana cream Jello pudding mix
- 3 cups milk
- 3 cups light cool whip
Instructions
- Begin by slicing up two bananas and lay them out over the base of your graham cracker crust, creating a snug single layer.
- Next, grab your banana cream pudding mix and prepare according to package directions. Using a medium size saucepan, bring the banana pudding mix and cold milk to a boil, mixing constantly with a wire whisk. Once thickened, add to the prepared pie crust.
- Pop the pie into the fridge to chill and set, which should take at least 4-6 hours.
- When it's time to dig in, lavish the top of your pie with the whipped topping, spreading it out for that picture-perfect finish. Finally, your other banana, slice it up, and artfully place the slices on top of the pie for that extra special touch. It's not just a pie; it's a masterpiece waiting to be enjoyed!
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
Other Easy Desserts With Banana You May Enjoy Trying!
- Banana Bread Mug Cake
- Easy Banana Chocolate Chip Muffins
- Air Fryer Banana Splits (Tiktok Recipe)
- Banana Bread Oatmeal Recipe
- Banana Cream Pie Overnight Oats
If you tried this banana cream pie with pudding mix, I’d love to hear how it went! Leave a comment and star rating below — and tag me on Instagram @basicswithbails or save it for later on Pinterest using #basicswithbails.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
Sooo good! Thanks Bailey!
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