White Chocolate Banana Cream Pie


  • 2 1/2 cups vanilla flavored wafer cookies
  • 1/2 stick butter – melted in medium-sized bowl
  • 1 tsp vanilla
  • 1 tsp sugar
  • banana pudding mix – large box
  • 2 cups milk
  • 1 8oz block cream cheese – softened
  • 1/4 cup white chocolate chips
  • 1/8 tsp shortening
  • 1 tub non-dairy whipped topping

      *preheat oven to 350 degrees


First, you will need to place your wafers into a bag and make sure it is zipped right. You can use a rolling pin to smash them up into dust! Lol just kidding, the pieces do not need to be THAT small. If you have bigger chunks it still works just as well. I used a metal measuring cup to smash mine up!

Smashin’ ’em up!

Make sure your melted butter is in a medium sized bowl.

Add your vanilla, sugar and cookie crumbs to the butter and mix well!

After stirring up your cookies and butter, spread it around inside of a pie dish – I used the back of a measuring cup to pat down the crust..

If you have a smaller pie dish, just bring the crust up the side of the dish. This will work just fine!

Bake for 8-10 minutes.

For the filling! Prepare your banana pudding according to the package and set in fridge until set.

While the pudding is setting, take your white chocolate chips and shortening and microwave in 20 second intervals until melted.

Once the chips are melted, pour over top of your softened cream cheese in a large bowl and beat together.

It may be a few more minutes before your pudding is set.

Once it is set though, add the pudding mixture into the cream cheese mixture and beat until combined.

Into the pudding mixture, carefully fold in about half of your tub of non-dairy whipped topping.

Evenly spread out your filling into your cooled cookie crust.

Set your pie into the freezer for about 30 minutes to set.

Top your pie with the rest of the whipped topping and enjoy!