This Dulce de Leche Banana Cream Pie recipe has it all! Graham Cracker crust topped with dulce de leche and bananas with a no bake banana cheesecake filling!
I am so thankful for all the friends that I have had the opportunity to meet thanks to food blogging. And by “meet” I totally mean on the internet. While I have met so many of them in real life on trips and at conferences, there are still so many “blogger friends” that I have yet to personally shake hands with.
The nice thing about blog friends, are they get ya. They understand. They are on facebook all day, ready and available for a quick message of support, encouragement, or tech advice. Blog friends have the same work life balance struggles. They want to throw their hands up in the air at facebook when a post doesn’t get shown to their readers, and they help you figure out instagram algorithms!
Ingredients
1 box (3.4 oz) French Vanilla instant pudding mix
1 cup milk
4 oz cream cheese, softened
½ of a 14 oz can sweetened condensed milk
2 cups Cool Whip (or homemade whipped cream), divided
2 bananas, sliced
1 prepared graham cracker pie crust (see note below)
1 can (15 oz) dulce de leche
Instructions
Prepare graham cracker crust (as noted below) or use a store bought crust.
In a large bowl, whisk together the pudding mix and milk. Set aside.
In a separate large bowl, combine the cream cheese with sweetened condensed milk. Beat until smooth. Fold in the pudding mixture and stir until combined.
Fold in 1 ½ cups Cool Whip (or homemade whipped cream). Set aside.
In the bottom of your pie crust, lay your sliced bananas. Top with dulce de leche, spreading until smooth. Pour your filling over the top.
Refrigerate pie for two hours.
When ready to serve, pipe the remaining cool whip or whipped cream onto the pie. Add freshly sliced bananas (optional). SERVE and enjoy!