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Ingredients

1 ½ cups vanilla wafer crumbs ⅓ cup unsalted butter, softened 1 (8 ounce) package cream cheese, softened 3 cups cold milk 1 (14 ounce) can sweetened condensed milk 1 (5 ounce) package instant vanilla pudding mix 1 (8 ounce) container frozen French vanilla-flavored whipped topping, thawed 2 bananas, sliced ¼ cup vanilla wafer crumbs 12 vanilla wafer cookies, or more to taste ¼ cup vanilla wafer crumbs

Nutrition Info

529.9 calories carbohydrate: 65.4 g cholesterol: 50.1 mg fat: 27.2 g fiber: 1.3 g protein: 7.8 g saturatedFat: 15.8 g servingSize: - sodium: 411.5 mg sugar: 35 g transFat: : - unsaturatedFat: : -

Mix wafer crumbs and butter for crust in a bowl until thoroughly combined. Press into a 9-inch pie plate and chill 8 hours to overnight.
Beat cream cheese for filling in a large bowl with an electric mixer until fluffy. Beat in cold milk, condensed milk, pudding mix, and 1/2 of the whipped topping until smooth. Fold in remaining whipped topping.
Remove chilled crust from the refrigerator and layer the bottom with 1/2 of the banana slices. Add 1/2 of the filling and spread with a spoon or cake spatula until smooth and bananas are covered. Sprinkle with 1/4 cup wafer crumbs. Place remaining banana slices over top and spread remaining filling over top to cover.
Border the cheesecake all around the edges with wafer cookies and sprinkle 1/4 cup wafer crumbs in the center. Chill for 6 hours before serving.

1 9-inch pie

Banana cheesecake pie, a new twist on the old Southern favorite.