Banoffee Cream Pie Recipe

The best banoffee pie recipe you’ll ever taste, this dessert is layered with a graham cracker crumb crust, sticky dulce de leche, and sweet vanilla pudding for a ridiculously easy dessert.

Key Ingredients

graham cracker crumbs sugar salted butter, melted vanilla pudding mix whole milk whipped topping dulce de leche heavy whipping cream bananas powdered sugar

In a large mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Mix well until the butter is well incorporated. Reserve 1 cup of the mixture.


In the bottom of a 10-inch deep cake pan or pie dish, press the remaining graham cracker mixture down tightly. Bake for 10 minutes. Set aside.

In a second bowl, combine the pudding mix and milk. Beat until the pudding has dissolved, and set aside to thicken.

Use a hand mixer to beat the cold heavy cream in a large bowl just until soft peaks begin to form. Add in the powdered sugar, and beat again until stiff peaks form.

Gently fold the whipped mixture into the bowl with the pudding mix.

To assemble, use a spatula to spread the dulce de leche evenly over the prepared crust.

Layer banana slices on top followed by the pudding mixture, remaining graham cracker crumbs, a second layer of bananas, and the whipped cream topping.

Refrigerate uncovered for at least 4 hours or up to overnight.

Add a drizzle of caramel sauce on top, and enjoy!

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