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Start with the bananas, cover the bottom of the pie in banana slices, two layers. Pour half of your pudding-whipped cream mixture over the bananas and with a spatula, smooth out to be as evenly as you can. Keep on layering, place the 13 reserved vanilla wafers evenly across your pie, topped with another layer of sliced bananas.

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Coarsely crust the 'Nilla Wafers to make about 1 cup. Mix the milk and instant pudding mix until thick and creamy. Spoon ⅓ of the pudding in the graham cracker crust. Top with ½ crushed 'Nilla Wafers. Slice the bananas and arrange half the slices over the top. Repeat layers ending with pudding.

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Step 1: In a large mixing bowl or the bowl of a stand mixer, beat the banana pudding mix and vanilla pudding mix with half and half for 2 minutes. Use an electric hand mixer, or the whisk attachment if using the stand mixer. Step 2: Gently fold in the cool whip topping and stir in vanilla extract until fully mixed in.

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How long does banana pudding pie last? In the freezer, homemade banana pudding pie will keep its texture up to 1 week. If tented loosely in foil and refrigerated, a banana cream pie will stay fresh in the fridge for 3 to 4 days. Store the pie on a refrigerator shelf away from fragrant foods like beans, meat, onion, garlic, etc.

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MAKE PIE CRUST: Firstly, mix all pie crust ingredients together in a medium bowl. Then press evenly into a 9-inch pie dish. Afterwards, refrigerate for at least 30 minutes. MAKE BANANA CHEESECAKE LAYER: Start by beating vanilla and cream cheese with a mixer in a large bowl.

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In a large bowl, combine whipped topping and sweetened condensed milk. Fold the ingredients together to avoid deflating the whipped topping. Add the banana cream pie pudding mix and stir well until completely combined. Pour the mixture into your prepared crust. Smooth the top.

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Preheat the oven to 350F and lightly grease a 9" pie pan with nonstick baking spray. Crush the graham crackers into fine crumbs or store-bought crumbs. Add the graham cracker crumbs, sugar, cinnamon, and salt to a medium bowl and stir to combine. Next add the melted butter and stir until the mixture resembles wet sand.

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In a large bowl, beat cream cheese until smooth. 2. Add pudding mix, and slowly add half and half, mixing as you go. Continue to mix for 2-3 minutes. Add in 8 oz. cool whip, and mix 1-2 minutes more. 3. Fold in sliced bananas. 4. Pour pudding mixture into your prepared pie crust.

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In a medium bowl with an electric mixer or whisk, beat whipping cream, sugar, and vanilla together until soft peaks form. Top the pudding mixture with the whipped cream. (You can also use frozen whipped topping that's thawed). Sprinkle the top of the pie with vanilla wafer crumbs.

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Stir half of the Cool Whip into the pudding until it's pale yellow. Line the bottom of the pie crust with a layer of bananas. Top with half of the pudding mixture. Place remaining banana slices over pudding mixture. Top with remaining pudding. Top with remaining Cool Whip and refrigerate for 4 hours or overnight.

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Set aside to cool. Meanwhile, place the remaining 2 cups cold heavy cream in a large bowl or bowl of a stand mixer. Beat with an electric hand mixer or with the whisk attachment on medium speed until soft peaks form, 2 to 3 minutes. Add the gelatin and continue beating until stiff peaks form, 30 seconds to 1 minute.

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For the full printable recipe, see the recipe card below. Step 1: Add your softened cream cheese to a large bowl. Use a stand mixer or hand mixer to beat the cream cheese on medium-high until smooth. Step 2: Add the pudding mix to the cream cheese, and slowly add half and half, mixing the ingredients as you go.

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Cream Cheese - Add the softened Neufchatel cheese and vanilla. Whip on medium-high until completely smooth. Banana - Toss the banana slices with lemon juice. Fold into the pudding with 1/3 of the whipped topping by hand until fully combined. Transfer to Crust - Spoon into the graham cracker crusts. Spread evenly.

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Filling Preparation. In a medium bowl, combine pudding mix, cold milk, and sweetened condensed milk. Using a hand mixer, blend for 2-minutes and place in the refrigerator to chill for 5-minutes. Gently fold in 1 cup of the whipped topping.

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Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let stand until room.

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How to Make Banana Pudding Pie -- No Bake. Step 1: In a large bowl, beat cream cheese until light and fluffy. Add the condensed milk and mix until completely smooth. No lumps. Step 2: In a separate medium bowl, mix the pudding mix and cold milk together until smooth, about 2 minutes. Step 3: Add the pudding mixture to the cream cheese mixture.