Banana Split Pudding Pie is my kind of dessert when I want something cold and creamy with a little bit of fruit and a familiar graham cracker base. It’s basically the banana split idea, but in a sliceable pie form.
The flavor hits all the right notes for me: vanilla pudding, soft bananas, tangy pineapple, and strawberries, plus that extra whipped topping layer on top. I also like that it sets up nicely in the fridge, so it’s not messy when you cut it.
I make this a lot for summer weekends, potlucks, and holidays when the oven doesn’t need to stay on. It’s also a good “make it now, serve it later” dessert, which I always appreciate.
Why You’ll Love This Recipe
Chill-and-serve: Once it’s set, you just slice and serve. It’s the easiest kind of dessert to have waiting in the fridge.
Classic banana split flavor: Bananas, pineapple, strawberries, chocolate syrup, and a cherry on top really does the job. It tastes familiar in the best way.
Super creamy filling: The mix of pudding, cream cheese, and whipped topping makes a filling that’s thick, smooth, and holds its shape.
Great for warm weather: This is one I reach for when I want a dessert that’s cold and refreshing instead of warm and heavy.
Easy to decorate: You can keep it simple with chocolate syrup, or go all-in with nuts, cherries, and sprinkles. Either way it looks finished.
Ingredients You’ll Need
Graham Cracker Crust
- Graham cracker crumbs: I use plain graham cracker crumbs here, not flavored. They make a sturdy, familiar crust that goes really well with the pudding.
- Unsalted butter: Melted butter is what holds the crust together. If you only have salted butter, just go lighter on the added salt.
- Granulated sugar: A little sugar helps the crust taste more like a pie crust and less like plain crumbs.
- Salt: Don’t skip the pinch. It keeps the crust from tasting flat.
Creamy Pudding Filling
- Instant vanilla pudding mix: Instant is what you want here (not cook-and-serve). It thickens fast and makes the pie set up well.
- Cold milk: Cold milk helps the pudding thicken the way it should. Whole milk gives a richer filling, but 2% works too.
- Cream cheese: Softened cream cheese makes the filling thicker and a little tangy. If it’s too cold, it can leave small lumps.
- Powdered sugar: This sweetens the cream cheese without any graininess. It also helps it whip up smooth.
- Whipped topping: This keeps the filling light and fluffy. I thaw it in the fridge so it folds in easily.
Fruit Layers
- Bananas: Use ripe bananas that still feel firm so they hold up in slices. If they’re very soft, they can get a little mushy in the pie.
- Crushed pineapple: Drain it really well so the pie doesn’t get watery. I usually press it in a strainer to get the extra juice out.
- Strawberries: Fresh strawberries are best here. Slice them fairly thin so the pie cuts cleanly.
Toppings
- Whipped topping: A little extra on top makes it look like a banana split. You can spread it or pipe it, whatever you feel like doing.
- Chocolate syrup: This gives you that classic banana split finish. Use store-bought or homemade.
- Chopped peanuts or walnuts: Nuts are optional, but I like the crunch. Peanuts lean more “banana split,” walnuts are a little mellower.
- Maraschino cherries: The classic topper. Pat them dry so they don’t bleed into the whipped topping.
- Rainbow sprinkles: Totally optional, but fun if you’re serving kids (or adults who still want sprinkles).
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F.
- Mix the crust: Stir the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until the crumbs are evenly moistened.
- Press the crust: Press the crumb mixture firmly into a 9-inch pie dish, working it across the bottom and up the sides.
- Bake: Bake until the crust looks set and smells fragrant, about 10 minutes.
- Cool: Let the crust cool completely before adding the layers.
- Beat the cream cheese: Beat the softened cream cheese and powdered sugar until smooth.
- Whisk the pudding: In a separate bowl, whisk the instant vanilla pudding mix with cold milk until thickened.
- Combine the filling: Fold the thickened pudding into the cream cheese mixture, then fold in the whipped topping until the filling looks uniform.
- Layer the fruit: Arrange the banana slices over the cooled crust, then add an even layer of well-drained crushed pineapple and sliced strawberries.
- Add the filling: Spread the pudding filling evenly over the fruit, smoothing the top.
- Chill: Refrigerate until firm, at least 4 hours (overnight is even better for clean slices).
- Finish: Top with additional whipped topping, drizzle with chocolate syrup, and garnish with chopped nuts, cherries, and sprinkles if you want.
- Serve: Slice and serve cold.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the pineapple really well. This is the biggest thing that keeps the pie from turning watery. I drain it, then press it lightly in a strainer to get extra juice out.
Toss the banana slices with lemon juice. You don’t need much, just enough to coat. It slows browning and keeps the banana layer looking nicer.
Make sure the crust is completely cool. If the crust is still warm, the fruit can release more moisture and the filling won’t set as cleanly. I give it a little extra time on the counter.
Soften the cream cheese first. Cold cream cheese is the main reason you end up with little lumps in the filling. If you forget to set it out, a short microwave burst helps.
Chill it long enough to slice. Four hours works, but if you want neat slices, overnight is the easiest way. It firms up a lot as it sits.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Extra chocolate syrup: Put a bottle on the table and let people add a little more right before eating. It’s especially nice if the pie has been chilling overnight.
- Toasted nuts: Sprinkle toasted chopped peanuts or walnuts over each slice. The crunch is good against the creamy filling.
- Fresh berries: A few extra strawberries on the side make the plate look nice and keep it feeling light. Blueberries work well too.
- Ice cream: If you want the full banana split idea, add a small scoop of vanilla or strawberry ice cream next to the slice. This is great for birthdays.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I like to press plastic wrap gently against any cut edges so the fruit stays fresher.
You can make this recipe ahead and let it chill overnight, then add the whipped topping and garnishes closer to serving. The pie slices more cleanly that way.
If you want to freeze it, you can freeze individual portions or the whole pie, but the fruit can soften a bit after thawing. Thaw in the fridge overnight before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make this as a no-bake pie?
Yes. You can use a store-bought graham cracker crust, or you can press the homemade crust into the dish and chill it instead of baking. The baked crust holds together a little better, but either one works.
Why is my banana split pie watery?
The usual reason is pineapple that wasn’t drained enough, or fruit that was extra juicy. Drain the crushed pineapple very well, and pat the sliced strawberries dry if they’re really wet.
Can I use homemade whipped cream instead of whipped topping?
You can, but the pie may end up a little softer and not hold slices quite as neatly. If you go that route, whip the cream to stiff peaks and chill the pie longer.
How do I keep the bananas from turning brown?
I toss the banana slices with a little lemon juice before layering them in. It won’t stop browning forever, but it buys you time and keeps them looking better for serving.
Can I swap the fruit?
Sure. I’d keep the banana layer for the “banana split” feel, but you can switch the berries, add drained cherries, or use well-drained mandarin oranges. Just keep an eye on moisture so the pie still sets.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Banana Split Pudding Pie
INGREDIENTS
Graham Cracker Crust
- 1 1 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch salt.
Creamy Pudding Filling
- 1 package 3 4 oz instant vanilla pudding mix
- 1 3 4 cups cold milk
- 4 oz cream cheese softened
- 1 2 cup powdered sugar
- 8 oz whipped topping thawed.
Fruit Layers
- 2 medium ripe bananas sliced
- 1 cup crushed pineapple well drained
- 1 cup strawberries sliced.
Toppings
- 1 2 cup whipped topping
- 2 tbsp chocolate syrup
- 2 tbsp chopped peanuts or walnuts
- 8 maraschino cherries
- rainbow sprinkles optional.
INSTRUCTIONS
Crust
- Preheat oven to 350 F
- mix graham cracker crumbs butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish
- bake until set and fragrant then cool completely.
Filling and Assembly
- Beat cream cheese and powdered sugar until smooth
- whisk pudding mix with cold milk until thickened then fold into cream cheese mixture
- fold in whipped topping until uniform
- arrange banana slices over the cooled crust then layer pineapple and strawberries
- spread pudding filling evenly over fruit and chill until firm.
Finish
- Top with additional whipped topping then drizzle with chocolate syrup and garnish with nuts cherries and sprinkles
- slice and serve cold.
