Banana Blueberry Pudding Pie
Creamy, fruity, and irresistibly satisfying, this Banana Blueberry Pudding Pie combines the nostalgic charm of banana pudding with the vibrant sweetness of fresh blueberries. Built on a buttery graham cracker crust, layers of ripe banana slices and juicy blueberries are topped with a velvety vanilla pudding filling, made effortlessly with instant mix. A luscious whipped topping, sweetened with a hint of powdered sugar and vanilla, crowns this pie and provides the perfect canvas for a decorative garnish of fresh fruit. With just 20 minutes of preparation and no baking required, this chilled dessert is a breeze to make and ideal for warm-weather gatherings. Whether you’re hosting a summer soirée or simply craving a refreshing treat, this no-bake banana blueberry pie is sure to delight every bite. Keywords: banana blueberry pudding pie, no-bake dessert, graham cracker crust pie, summer fruit dessert, easy pudding pie recipe.
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Recipe Information
Ingredients
- 1 pre-made crust (9-inch) graham cracker crust
- 2 ripe bananas
- 1 cup blueberries
- 1 3.4-ounce box instant vanilla pudding mix
- 2 cups cold milk
- 1 cup whipped topping
- 1 tablespoon powdered sugar
- 0.5 teaspoon vanilla extract
- 0.25 cup blueberries (for garnish)
- 1 banana banana slices (for garnish)
Instructions
Peel and slice the bananas into thin rounds and arrange them evenly on the bottom of the graham cracker crust.
Wash and pat dry the blueberries. Scatter the 1 cup of blueberries over the banana slices, ensuring they are evenly distributed.
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until the mixture thickens.
Gently fold 1/2 cup of whipped topping into the pudding mixture until smooth and well combined.
Pour the pudding mixture over the bananas and blueberries in the crust, using a spatula to spread it evenly.
In a small bowl, combine the remaining 1/2 cup of whipped topping, powdered sugar, and vanilla extract. Stir until blended.
Spread the sweetened whipped topping on top of the pudding layer, smoothing it out with a spatula or the back of a spoon.
Garnish the pie by arranging the additional 1/4 cup of blueberries and banana slices decoratively on top.
Refrigerate the pie for at least 2 hours to set before serving.
Slice and serve chilled. Enjoy your Banana Blueberry Pudding Pie!
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 186.8 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 702 mg | 54% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2259 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
