Name: Banana-Pineapple Vanilla Pudding Pie recipe
Ingredients: 1 (8 ounce) package cream cheese, at room temperature;½ cup white sugar;1 (9 inch) prepared graham cracker crust;1 (10 ounce) can crushed pineapple, drained;1 large banana, sliced;1 cup milk;1 (3.5 ounce) package instant vanilla pudding mix (such as Jell-O®);½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed;1 tablespoon sliced almonds, or to taste

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Ingredients

1 (8 ounce) package cream cheese, at room temperature ½ cup white sugar 1 (9 inch) prepared graham cracker crust 1 (10 ounce) can crushed pineapple, drained 1 large banana, sliced 1 cup milk 1 (3.5 ounce) package instant vanilla pudding mix (such as Jell-O®) ½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed 1 tablespoon sliced almonds, or to taste

Nutrition Info

604 calories carbohydrate: 79.6 g cholesterol: 44.3 mg fat: 29.1 g fiber: 1.7 g protein: 6.5 g saturatedFat: 15.5 g servingSize: - sodium: 590.7 mg sugar: 58.8 g transFat: : - unsaturatedFat: : -

Directions

Combine cream cheese and sugar in a bowl and mix together with a hand blender. Gently spread mixture on bottom of pie crust. Layer cream cheese mixture with drained pineapple and spread banana slices over top.
Combine milk and pudding mix in a bowl, blend until smooth. Gently fold in frozen whipped topping, don't overmix of whipped topping will start to melt and become difficult to work with. Spread whipped topping-pudding mixture on top of bananas and sprinkle almonds on top for garnish.
Place in the refrigerator until set, at least 2 to 3 hours.

Recipe Yield

1 9-inch pie

Recipe Note

My favorite dessert recipe. Pulled original recipe from one of those homemade cookbooks put together by my company years ago. Don't remember the original as I make it from memory now, but get so many compliments every time I make it. Warning: will satisfy that sweet tooth!

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