No Bake Banana Cream Pie Cake
I am a huge banana cream fan. If it has the words banana cream in front of it, I know I'm going to like it. It's just light and fluffy and full of flavor. This No Bake Banana Cream Pie Cake, will not disappoint. It's quick, delicious, and so easy to make.
Serving12
Ingredients
- 14 graham cracker sheets
- 6.8 ounces Instant Banana Cream Pudding Mix, 2 ( 3.4 ounce packages )
- 4 cups milk
- 16 ounces cool whip, thawed. 1 container
- 3 bananas, sliced
Equipment
Instructions
- In a 9x13 inch pan, lay down one layer of graham crackers.
- Prepare pudding according to package directions.
- On top of the graham cracker layer, spread out two cups of banana pudding.
- Top the banana pudding layer with two cups of cool whip.
- Top the cool whip off with a layer of sliced bananas.
- Repeat all the layers again, except your top layer of bananas on the second round through, will be the garnish, if desired. Place on the banana slices right before serving for a better looking presentation.
- Refrigerate for one hour before serving to allow the graham crackers to soften.
Notes
- This recipe is best when served after it has sat in the fridge for a few hours. We recommend serving it within 12-14 hours of making it, just because the graham crackers soften quite a bit and the bananas will lose their texture over time.
Nutrition
Calories: 262 kcal · Carbohydrates: 48 g · Protein: 5 g · Fat: 6 g · Saturated Fat: 3 g · Cholesterol: 14 mg · Sodium: 272 mg · Potassium: 286 mg · Fiber: 2 g · Sugar: 30 g · Vitamin A: 217 IU · Vitamin C: 3 mg · Calcium: 148 mg · Iron: 1 mg