Banana Cream Pie Dip – Creamy, dreamy banana cream pie filling served with vanilla wafers to scoop up into a perfect bite
The countdown to Easter is on! What are you plans for the weekend? Are you hosting a brunch, going out to eat, or taking it easy? Whatever your plans are, I sure hope they include some yummy treats!
Instead of serving up the traditional chocolate bunnies and eggs, I’m making this Banana Cream Pie Dip. I am a huge fan of dessert dips for many reasons: they’re easy to make, easy to serve, and perfect for entertaining.
And this dip is no exception! The creamy, thick texture of this dip is so addicting that it’s going to be hard for your guests to scoop it up on a little vanilla wafer instead of going in headfirst.
Without further ado, let’s take a look at this beautiful dip!
The idea for this recipe came from my favorite banana pudding recipe. It’s so thick and creamy and I can eat it non-stop. Given my new obsession with dessert dips, I knew I just had to make this pudding recipe into a dessert dip recipe.
I knew this recipe would make for the best dip because it was super thick so I didn’t change a thing about it. The texture is so thick that it reminds me of a banana cream pie instead of pudding – hence the name of this dip. What makes it so thick, you ask? Let’s talk through this recipe, shall we?
How it’s made
This dip gets its dippable texture from two special ingredients: thick cream cheese and fluffy whipped topping. These ingredients are then mixed into vanilla pudding and sweetened condensed milk and then layered with pieces of real banana.
Also, here’s a tip for serving: I like to serve my banana cream pie dip in a pie pan because it’s easier to scoop dip in a shallow dish than a deep bowl.
Tips & Tricks
As always, here are a few tips to make sure this banana cream pie dip comes out perfectly:
- Make sure to let your cream cheese sit outside of the fridge for a little bit. Room temperature cream cheese will blend much smoother and prevent lumps from forming
- Usually, I am not a huge fan of whipped topping but the consistency is perfect for this dip so it holds up quite nicely and won’t deflate in the dip
- If you really want banana pieces in every bite, I suggest dicing the banana instead of just slicing it
- Use the amount of milk noted in the recipe below. DO NOT follow the recipe on the back of the box of pudding or else the mixture will be too runny
And that’s all there is to it folks! Don’t forget to serve this incredible dip with some vanilla wafers or even some Biscoff cookies – those will also taste so great alongside this dip!
Banana Cream Pie Dip -
- 1 3.4-ounce package instant French vanilla pudding
- 1 1/3 cup whole milk
- 1 cup sweetened condensed milk
- 8 ounces whipped topping thawed, divided
- 4 ounces cream cheese softened
- 2 large bananas
- vanilla wafers for serving
- Add milk to instant pudding and mix until thickened. Set aside.
- Place cream cheese in bowl of stand mixer. Whip cream cheese until smooth. Add sweetened condensed milk and mix until combined. Add 3/4 of the whipped topping to the cream cheese mixture and fold in. Fold in the prepared pudding until combined.
- Pour 1/2 of the mixture into a pie dish or other shallow dish. Slice one large banana and then cut slices in half circles. Layer on top of the pudiding mixture. top bananas with other half of the mixture.
- Top pudding with last 1/4 of the whipped topping. Crush about 6 vanilla wafers and sprinkle around the edge of the dip. Slice the remaining banana and place along the edge in a decorative fashion. Serve dip immediately with vanilla wafers