No-bake banana split pie is the fluffy stuff of summer dessert dreams.
A rich and creamy filling made with vanilla pudding, whipped topping, bananas, maraschino cherries, and crushed pineapple is spread over a graham cracker crust and served ice cold.
Sweet and refreshing and so easy, even the kids can help out.
Make this sweet and delicious banana split pie with easy-to-find, budget-friendly ingredients!
Six Ingredient Recipe
Graham Cracker Crust – Use a store bought, pre-made crust for ease. Or if time, make your own homemade crust! Mix 6 tablespoons melted butter, 1½ cups graham cracker crumbs, and ¼ cup sugar in a medium bowl, then press into a 9-inch pie plate and refrigerate.
Fruit – Ripe bananas, canned pineapple and maraschino cherries give this dessert a show stopping look!
Creamy Filling – Vanilla pudding and whipped topping are perfectly paired with all the delightful fruit flavors. Try adding softened cream cheese into the pudding for a richer, creamier filling.
Toppings – A drizzle of chocolate syrup, chopped nuts, and extra whipped topping is a great way to finish off this creamy dessert. Why not try some toasted coconut, chocolate shavings or mini chocolate chips and colored sprinkles (think birthday!) for fresh and fun color.
How to Make Banana Split Pie
All of the banana split flavors you love in an easy-to-make, no-bake pie!
- Remove as liquid from the cherries and pineapple. Slice bananas.
- Whisk pudding and milk. Fold in whipped topping and fruit.
- Spread over prepared crust and refrigerate.
Garnish with chocolate sauce and nuts, or as desired.
Frozen Pie Tips!
This is a great recipe to make ahead for holiday or party planning.
Be sure to chill the pie thoroughly so the layers can firm up and make for easier slicing, as well as delightful presentation.
How to Store Banana Split Pie
Banana split pie should be covered tightly before storing it in the refrigerator for up to 3 days.
Freeze for last-minute guests, or just to keep on hand when your sweet tooth craving strikes! It will keep in the freezer for about 3 months.
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Did you make this banana split pie recipe? Be sure to leave a comment and rating below!
Banana Split Pie
Equipment
Ingredients
- 1 ¼ cups cold milk
- 5 ounces instant vanilla pudding mix
- 12 ounces whipped topping thawed, and divided
- 2 ripe bananas
- 20 ounces crushed pineapple well drained
- 24 maraschino cherries drained, and divided
- ¼ cup chocolate sauce
- ¼ cup chopped peanuts or pecans
- 9 graham cracker pie crust *
Instructions
- Chop half of the cherries and gently press with paper towels to remove excess liquid. Set aside. Slice the bananas. Squeeze out as much liquid as possible from the pineapple.
- In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, sliced bananas, pineapple, and chopped cherries. Spread into the prepared crust.
- Refrigerate 2 hours.
- Drizzle the chocolate sauce over and top with chopped nuts and remaining whipped topping and cherries.
Notes
- To make your own graham cracker crust combine 6 tablespoons melted butter, 1 ½ cups graham cracker crumbs, and ¼ cup sugar in a medium bowl and mix until combined. Press into a 9-inch pie plate and refrigerate.
- Make it ahead for easy party planning.
- Freeze for last-minute guests or a sweet treat anytime.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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We are going to just love this pie! Have a fantastic week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
What a perfect dessert for this 90+ degree weather! Thanks for sharing at Inspire Us Thursday.
Oh my goodness, this just looks so delicious!