• 1 1/2 Cups Nilla Wafer crumbs (about 3 cups whole Nilla wafers)
  • 1/3 C. melted butter
  • 1 box Jello Instant Vanilla Pudding
  • 1 C. cold water
  • 1 14 oz. can sweetened condensed milk
  • 3 bananas, sliced
  • 2 C. whipping cream
  • 1/3 C. powdered sugar

There was a picture that I saw on Pinterest the other day of a pie crust filled with bananas and someone pouring caramel on top of the bananas to make a pie. That immediately caught my eye so I had in my mind that I was going to make that within the next few days. By the way, if there is something that sounds interesting, looks good, or that I have  a taste for, no matter what it is, I will have it on the table within a few days. I kind of get obsessed. I’ll admit, I have a food obsession. I guess there could be worse obsessions?! Cooking to me is a stress reliever, the more stressed I am, the more food I make. Same goes for working out and cleaning. The more stressed I am, the harder I workout and the cleaner my house is! Ok, back to this pie that I saw on Pinterest. After getting all the ingredients for this caramel banana pie, I go to pull up the directions (a few days later) and realize that I am suppose to boil condensed milk in a pan for 3-4 hours. Really?! Now, I’m not that stressed, I need something quick and easy! ha! I stumbled upon banana cream pie while searching for something to make with the ingredients that I had that wasn’t going to take a day to make.

Let me tell you about this pie, the picture doesn’t do it justice. I couldn’t get a very pretty one but that doesn’t mean that it wasn’t good. I will say, this is now my #1 favorite pie EVER. That says a lot.  Warning, this recipe makes TWO pies. Not one. I figured that out half way though making it. What was I going to do with TWO of these?! I thought about freezing one but for some reason they were both eaten within 3 days. A few other people were over the house within those three days that had some but still!!! I feel gross admitting it! Completely worth it though.


Melt butter in microwave. Place Nilla wafers in a food processor and grind until crumbs form. Combine crumbs and butter in a bowl until well combined, pour into bottom of a 9-inch pie plate. Spread out crumbs and press down firmly until crust forms. Set aside.

Combine pudding mix, water, and condensed milk in a medium bowl and beat with electric mixer on medium speed until well combined. Place in fridge.

In a separate bowl, pour in 1 Cup of whipping cream and beat on medium speed for a few minutes until cream thickens and starts to form soft peaks. Do not over mix.

Remove pudding mixture from fridge and fold in the whipped cream. Stir until well combined. Next, place your sliced bananas on top of the crust in a layer. You might have two layers of bananas depending on how big your bananas are. Gently scoop the pudding mixture on top of banana layer and smooth out.

In another bowl, pour in 1 C. of whipping cream and 1/3 C. powdered sugar. Using electric mixer, beat on medium for a few minutes until soft peaks form, once again, do not over mix. Gently spread this on top of the pudding layer.

Place in fridge and let chill several hours before serving.



Check out Eat At Home Ingredient Spotlight this week for more recipes using sweetened condensed milk!