Ingredients
- 1 1/2 ups crushed Nilla wafers (about 8 ounces whole cookies)
- 4 tablespoons salted butter, melted
- 1 3/4 ounce package Banana Instant Pudding
- 1 2/3 cup milk
- 3/4 cup pineapple
- 1 banana
- 1 1/2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 3 tablespoons strawberry sundae topping
- 3 tablespoons chocolate syrup
- 1/4 cup chopped salted peanuts
- 1 tablespoon rainbow sprinkles
- 10 maraschino cherries
Make it step by step
- In a small bowl, mix the crushed Nilla wafers and butter until well combined. Press the mixture into the bottom of a 9 inch pie plate and up the sides to form the crust. Place the pie plate in the refrigerator to firm up for 5 minutes.
- In a medium bowl, whisk together the pudding mix and milk. Stir in the pineapple and set aside. Cut the banana into 1/4 inch slices. Line the bottom of the pie crust with the sliced bananas and pour the pudding mixture over top. Using a rubber spatula, spread the pudding to make sure it's level and return to the refrigerator to chill for 2-4 hours.
- In a medium bowl, beat the heavy cream and sugar with a hand mixer until stiff peaks form. Remove the pie from the refrigerator and top with the whipped cream using a rubber spatula.
- Warm the strawberry topping in the microwave for 15 seconds and then drizzle over the top of the pie. Drizzle the chocolate syrup over the pie and then sprinkle the peanuts and rainbow sprinkles over the surface. Top with the maraschino cherries and serve immediately or refrigerate for up to 8 hours.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kellie Hemmerly, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.