Blueberry Banana Cream Pie
Completely no-bake and completely luscious! This perfect summer pie is complete with ripe bananas, sweet blueberries and fluffy cream in a buttery graham cracker crust.
- Prep Time: 15 Minutes
- Total Time: 15 Minutes + 2 Hours Chill Time
- Yield: 1-8 or 9-inch Pie 1x
Ingredients
For Filling:
1–8 oz. package cream cheese, at room temperature
1 cup granulated sugar
1 envelope Dream Whip*
1/2 cup milk (whole or 2%), cold
1 tsp. vanilla
4 large bananas, sliced
1 can (21 oz.) blueberry pie filling
For Graham Cracker Pie Shell:
1 cup graham cracker crumbs
1 tbsp. granulated sugar
4 tbsp. unsalted butter, melted
Instructions
Prepare graham cracker crust by combining graham cracker crumbs, granulated sugar and melted butter in a medium sized bowl. Press into bottom and sides of a 8 or 9-inch pie pan. Set aside.
In a large bowl, beat cream cheese and granulated sugar together until light and fluffy. In another bowl, beat Dream Whip*, cold milk, and vanilla together until stiff peaks form. Add Dream Whip mixture to cream cheese mixture and beat until fully combined.
To assemble pie, place sliced bananas into the bottom of the prepared graham cracker crust. Pour blueberry pie filling over sliced bananas. Top with the cream cheese filling. Place in refrigerator for at least 2 hours before serving.
Notes
*Heavy whipping cream or non-dairy whipped topping can be substituted for the Dream Whip. If using heavy whipping cream, whip 1 cup cold cream with 1 tbsp. granulated sugar and 1 tsp. vanilla until stiff peaks form. If using non-dairy whipped topping, substitute 1-8 oz. container for the Dream Whip, milk and vanilla.
A pie pastry crust can also be used in place of the graham cracker crust.
Find it online: https://gloveboxeats.com/?p=1962