No-Bake Banana Split Pudding Pie is a creamy, chilled dessert with a graham cracker crust, layers of banana, pineapple pudding, and fluffy whipped topping. It’s the kind of pie I make when I want something cold and sweet that still feels a little “special” on the table.
The flavor is classic banana split to me: vanilla pudding, fruit, and that little hit of chocolate syrup on top. I also like that the texture stays soft and sliceable, with just enough crunch from the crust and (optional) peanuts.
This is especially good for warm-weather weekends, potlucks, and holidays when the oven is already busy. I like serving it straight from the fridge with plenty of extra cherries and a little extra drizzle on each slice.
Why You’ll Love This Recipe
No oven needed: It’s a true no-bake dessert, which is nice when it’s hot out or you just don’t feel like turning the oven on.
Classic banana split flavor: Bananas, pineapple, strawberries, whipped topping, and a chocolate drizzle give you that banana split feel in pie form.
Make-ahead friendly: It needs time in the fridge to set, so it’s easy to prep earlier and serve later.
Easy to slice and serve: Once it chills, it cuts into clean wedges, and the toppings make it look finished with almost no effort.
Easy to tweak: Swap pudding flavors, change the fruit, or add nuts and caramel depending on what you like (or what you have).
Ingredients You’ll Need
Crust
- Graham cracker crumbs: I use plain graham cracker crumbs here. They give you that classic pie crust flavor that works really well with pudding and fruit.
- Unsalted butter: Melted butter is what holds the crumbs together. Unsalted is my default, but salted works too—just go light on the added salt.
- Granulated sugar: Just a little helps the crust taste more like a dessert crust instead of plain crumbs.
- Salt: Don’t skip the pinch. It keeps the crust from tasting flat.
Filling
- Instant vanilla pudding mix: Instant is the key since there’s no cooking. Vanilla keeps it classic, but banana pudding mix is great if you want more banana flavor.
- Cold milk: Cold milk helps the pudding set up quickly. I usually use regular milk, but any milk that sets your pudding well is fine.
- Crushed pineapple: Use well-drained pineapple so the filling doesn’t turn loose. I press it in a strainer for a minute or two and let it drip.
- Strawberries: Fresh strawberries are best here. Chop them fairly small so the slices don’t fall apart when you cut the pie.
- Bananas: Use bananas that are ripe but not mushy. If they’re too soft, the layers can get a little slippery.
- Whipped topping: This makes the filling light and fluffy and helps it slice well after chilling. Make sure it’s thawed so it folds in smoothly.
- Lemon juice: I toss the banana slices with lemon juice to slow down browning. It also adds a tiny bit of brightness with all the creamy stuff.
Toppings
- Whipped topping: A thick layer on top makes it look like a banana split. You can keep it simple or pipe it on if you feel like it.
- Maraschino cherries: The classic finish. I pat them dry so they don’t bleed into the topping.
- Chocolate syrup: The quick, easy drizzle. Use whatever brand you like, or warm it for a few seconds if it’s thick.
- Caramel sauce: Totally optional, but I like it with the banana and pineapple. A light drizzle is enough.
- Chopped peanuts: Optional, but they add a nice crunch. If you’re serving kids or nut-free guests, just leave them off.
Recipe Instructions
- Mix the crust: Stir the graham cracker crumbs, melted butter, sugar, and salt together until the crumbs are evenly moistened.
- Chill the crust: Press the crumb mixture firmly into a 9-inch pie dish, going up the sides. Chill for 15 minutes while you make the filling.
- Whisk the pudding: Whisk the instant pudding mix with cold milk for about 2 minutes, then let it sit for about 5 minutes to thicken.
- Fold in the pineapple: Fold the well-drained crushed pineapple and one tub of whipped topping into the pudding until smooth.
- Prep the bananas: Toss the banana slices with lemon juice so they don’t brown as quickly.
- Layer the filling: Arrange half of the bananas over the crust, spread on half of the pudding mixture, then add the remaining bananas and the chopped strawberries.
- Finish the filling: Spread the remaining pudding mixture over the fruit and smooth the top.
- Chill the pie: Cover and refrigerate for at least 4 hours (overnight is fine) until set.
- Add toppings: Top with whipped topping, then drizzle with chocolate syrup and caramel sauce if using. Finish with maraschino cherries and chopped peanuts if you like.
- Slice and serve: Slice into wedges and serve cold. Wipe the knife between cuts if you want cleaner slices.
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 main thing that keeps the filling from getting runny. I let it sit in a strainer and press it lightly with a spoon.
Use bananas that aren’t too ripe. Soft bananas break down quickly and can make the layers a little messy. Slightly firm (but still sweet) bananas hold up best.
Give it the full chill time. This pie is much easier to slice after it’s had a few hours to set. If you cut it too early, it will still taste good, but it won’t hold its shape as well.
Keep the fruit pieces small. Smaller strawberry pieces make cleaner slices. Big chunks tend to drag through the pudding when you cut.
Add the toppings right before serving. The syrups and cherries look nicest when they’re fresh. If you add them early, the topping can start to streak.
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 drizzle: I usually set the chocolate syrup on the table and let people add a little more. It’s a simple way to make each slice look nicer.
- Ice cream: If you want the full banana split thing, serve a small scoop of vanilla or chocolate ice cream on the side. This is especially good if the pie has chilled overnight.
- Fresh fruit: A few fresh strawberries or sliced bananas on the plate look nice and make the dessert feel a little more “summery.”
- Salted peanuts: Sprinkle a pinch of chopped peanuts over each slice right before serving. It adds crunch and keeps the pie from being all soft textures.
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. The crust will soften a bit over time, but it’s still very good.
You can make this recipe ahead and let it chill overnight, which is honestly when it slices the best. I usually wait to add the whipped topping and drizzles until closer to serving.
If you want to freeze it, you can freeze individual portions in an airtight container. Thaw in the fridge overnight; the texture is a little softer after freezing, but it still works.
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 use a store-bought graham cracker crust?
Yes. A store-bought crust is a great shortcut here, especially if you’re making this for a party or you’re short on time.
Why did my pie turn out runny?
The usual culprit is pineapple that wasn’t drained enough, or the pie didn’t chill long enough. Instant pudding also needs cold milk to set properly, so make sure your milk is cold.
Can I use banana pudding mix instead of vanilla?
Definitely. Banana pudding makes the whole pie taste more banana-forward, and it still works with the pineapple, strawberries, and chocolate on top.
Can I use homemade whipped cream instead of whipped topping?
You can, but the pie may be a little softer since whipped topping tends to hold its shape longer. If you go with homemade whipped cream, whip it to medium-stiff peaks and keep the pie well chilled.
How do I keep the bananas from browning?
Tossing the slices with lemon juice helps a lot. Also, keeping the bananas tucked under the pudding layers (instead of exposed on top) slows browning down.
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
No-Bake Banana Split Pudding Pie
INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch salt.
Filling
- 1 box instant vanilla pudding mix 3.4 oz
- 2 cups cold milk
- 1 cup crushed pineapple well drained
- 1 cup strawberries chopped
- 2 medium bananas sliced
- 1 tub whipped topping 8 oz thawed
- 2 tbsp lemon juice.
Toppings
- 1 cup whipped topping
- 1 4 oz jar maraschino cherries drained
- 2 tbsp chocolate syrup
- 2 tbsp caramel sauce optional
- 2 tbsp chopped peanuts optional.
INSTRUCTIONS
Crust
- mix graham cracker crumbs melted butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish and chill 15 minutes while preparing filling.
Filling
- whisk pudding mix with cold milk for 2 minutes then rest 5 minutes to thicken
- fold in crushed pineapple and 1 tub whipped topping until smooth
- toss banana slices with lemon juice then arrange half the bananas over crust
- spread half the pudding mixture over bananas then layer remaining bananas and chopped strawberries and top with remaining pudding mixture.
Chill and Finish
- cover and refrigerate at least 4 hours or overnight until set
- top with whipped topping then drizzle chocolate syrup and caramel if using and garnish with cherries and chopped peanuts
- slice and serve cold.
