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Blueberry Banana Cream Pie | realmomkitchen.com
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5 from 4 votes

Blueberry Banana Cream Pie

Calories
Author Laura

Ingredients

  • 6 ounces cream cheese softened (I used reduced fat)
  • 1 can 14 ounces sweetened condensed milk
  • ¾ cup cold water
  • 1 package 3.4 ounces instant vanilla pudding mix
  • 1 cup heavy whipping cream whipped (just whipped, DO NOT add any thing else to it)
  • 2 medium bananas cut into 1/4-inch slices
  • 2 teaspoons lemon juice
  • 1 cup fresh blueberries
  • 1 prepared Nilla wafer crust
  • additional blueberries for garnish optional

Instructions

  • In a large bowl, beat cream cheese until smooth. Beat in the condensed milk until smooth.  Then beat in the water and pudding mix. Fold in whipped cream.
  • In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
  • Spread with half of the cream cheese mixture into Nilla wafer crust. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings. (Next time I'm going to do 2 pie crusts and double the bananas and blueberries to make 2 pies and top them off with some sweetened whipped cream.  As you can see in the picture these was tons on filling for just one pie)