This No Bake Strawberry Banana Pie is everything a summer dessert should be — fruity, creamy, cold, and completely effortless. A rich, buttery vanilla wafer crust holds a light vanilla pudding and cream cheese filling, with layers of fresh strawberries and bananas tucked inside and piled on top. No oven, no fuss, and no one will believe how simple it was to make.
Whether you are looking for an easy dessert to bring to a summer gathering or just want something cold and delicious waiting in the fridge, this strawberry banana pie delivers every single time.
Why You’ll Love This Recipe
- No oven required — perfect for hot summer days when you don’t want to heat up the kitchen
- Vanilla wafer crust — rich, buttery, and so much more flavorful than a standard graham cracker crust
- Creamy dreamy filling — vanilla pudding, cream cheese, and cool whip combine into the lightest, most luscious filling
- Fresh fruit layers — strawberries and bananas inside AND on top for fruity flavor in every single bite
- Ready in 25 minutes — with a 2-hour chill, this is the perfect make-ahead summer dessert
Ingredients in Strawberry Banana Pie
- Vanilla wafers — One full 11-ounce box forms the crust. The entire box goes into the food processor — do not hold any back. Process with the butter until the mixture clumps, which ensures the crust holds together rather than crumbling when sliced.
- Unsalted butter — A quarter cup, sliced into tablespoons. Cold or slightly softened butter both work well — only unsalted has been tested for this recipe. The butter binds the wafer crumbs into a firm, sliceable crust.
- Cream cheese — Four ounces, softened to room temperature. Use full-fat cream cheese for the richest, creamiest filling. Cold cream cheese will not beat smoothly and will leave lumps in the filling.
- Instant vanilla pudding mix — One 3.4-ounce box, added dry to the filling. Only vanilla pudding mix has been tested, but banana, strawberry, or cream cheese flavors would all be delicious variations worth trying.
- Cold whole milk — One cup, kept cold until needed. Both whole milk and almond milk have been tested and work well. Keep it in the refrigerator until the moment you are ready to use it.
- Cool Whip — Eight ounces, thawed and divided. Half goes into the filling to make it light and airy, and the rest goes on top as the finishing layer. Store brand or name brand both work perfectly.
- Strawberries — One and a quarter cups, sliced very thin. Thin slices distribute more evenly throughout the pie and make for cleaner slices. Divided — one cup goes inside the pie and a quarter cup goes on top.
- Bananas — Two bananas, freshly sliced and divided. Do not slice the bananas until you are ready to use them — they will brown quickly. One banana goes inside the pie and one goes on top for serving.
How to Make Strawberry Banana Pie
Step 1. Grease your pie dish generously with butter and set aside.
Step 2 — Make the crust. Add the vanilla wafers and sliced butter to the food processor. Process until the mixture starts to clump together — about 1 minute. This step is important: keep processing until you see the crumbs clumping. If you stop too early the crust will be too crumbly to hold together once sliced.
Step 3. Pour the crust mixture into the greased pie dish. Press it evenly across the bottom and up the sides using the flat bottom of a measuring cup — this gives you a more even, compact crust than pressing with your fingers.
Step 4. Place the crust in the freezer while you make the filling. The freezer firms it up quickly so it holds its shape when you add the wet filling.
Step 5 — Make the filling. In a large bowl, beat together the softened cream cheese, dry pudding mix, and cold milk with a handheld mixer until completely smooth.
Step 6. Fold in half of the Cool Whip gently until just combined. Set aside.
Step 7 — Layer the pie. Remove the crust from the freezer. Arrange all the banana slices from one banana in a single layer on the bottom of the crust. Top with one cup of the sliced strawberries in an even layer.
Step 8. Pour the pudding filling over the fruit layer and smooth it into an even layer with a spatula.
Step 9. Refrigerate for 2 hours until the filling has firmed up slightly.
Step 10 — Finish and serve. Once the pie has chilled, spread the remaining Cool Whip over the top. Arrange the remaining banana slices and strawberries on top just before serving. Slice and enjoy!
No Bake Strawberry Banana Pie Recipe
Ingredients
CRUST
- 11 oz box vanilla wafers
- ¼ cup unsalted butter sliced into tablespoons
FILLING
- 4 oz cream cheese softened to room temperature
- 1 3.4 oz box instant vanilla pudding mix
- 1 cup cold whole milk
- 8 oz Cool Whip thawed and divided
FRUIT LAYERS
- 1¼ cups strawberries sliced very thin and divided
- 2 bananas freshly sliced and divided
Instructions
- Grease a 9 to 10 inch pie dish with butter and set aside.
- Add the vanilla wafers and butter to a food processor. Process until the mixture clumps together, about 1 minute. Do not stop early — clumping is what holds the crust together.
- Pour the crust mixture into the greased pie dish. Press evenly across the bottom and up the sides using the flat bottom of a measuring cup. Place in the freezer while you make the filling.
- Beat the softened cream cheese, dry pudding mix, and cold milk together with a handheld mixer until completely smooth.
- Fold in half of the Cool Whip until just combined. Set aside.
- Remove the crust from the freezer. Layer all the banana slices from one banana across the bottom of the crust. Top with 1 cup of the sliced strawberries.
- Pour the pudding filling over the fruit layer and smooth into an even layer. Refrigerate for 2 hours.
- Once chilled, spread the remaining Cool Whip over the top. Arrange the remaining banana slices and strawberries on top just before serving. Slice and enjoy!
Notes
- Process the vanilla wafers and butter until the mixture clumps — this is essential for a crust that holds together when sliced
- Keep milk and Cool Whip refrigerated until needed
- Slice strawberries very thin for best results
- Do not slice bananas until ready to use — they brown quickly
- Add banana slices and Cool Whip topping just before serving for the freshest appearance
- Store covered in the refrigerator for up to 2 to 3 days — remove banana slices from the top before storing as they will brown
- Can be frozen and thawed in the microwave in 10-second increments
Nutrition
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Tips for the Best Strawberry Banana Pie
- Process the crust until it clumps. This is the most important tip for the crust. It may feel like it is taking longer than expected, but keep the food processor running until you can see the crumbs clumping together. Under-processed crumbs result in a crust that falls apart when sliced.
- Keep the milk and Cool Whip cold. Both should stay in the refrigerator until the moment you need them. Cold milk helps the pudding set properly, and cold Cool Whip holds its texture better when folded into the filling.
- Slice the strawberries very thin. Thin slices distribute more evenly throughout the pie and create cleaner, more attractive slices when serving.
- Don’t slice the bananas until you’re ready. Bananas brown quickly once cut. Slice them at the moment you are assembling the pie — not ahead of time.
- Add the top fruit just before serving. The Cool Whip topping and the fruit on top can be added right before serving rather than after the full chill time. This keeps the bananas from browning and the Cool Whip looking fresh.
- Use the flat bottom of a measuring cup for the crust. This gives you a more even, compact crust than pressing with your fingers and helps the crust climb up the sides of the dish evenly.
How to Store Strawberry Banana Pie
Refrigerator: Cover loosely and store in the refrigerator for up to 2 to 3 days. Before storing leftovers, remove the banana slices from the top — they will brown over time and affect the look of the pie. The bananas inside the pie will be fine.
Freezer: This pie can be frozen in an airtight container. To serve, thaw in the microwave in 10-second increments until no longer frozen. The texture will be slightly different than fresh but still delicious.
Frequently Asked Questions
Can I use graham crackers instead of vanilla wafers? Yes — 12 to 14 graham crackers work well as a substitute for the vanilla wafer crust. The flavor will be slightly different but equally delicious.
How firm will the pie get? Because this is a pudding pie, the filling will remain quite soft even after the full chill time. You should be able to slice it and get mostly clean cuts, but it will not be as firm as a traditional baked pie. Serve it cold straight from the refrigerator for the cleanest slices.
Can I use a different pudding flavor? Only vanilla pudding mix has been tested in this recipe. However, banana pudding, strawberry pudding, or cream cheese pudding flavors would all complement the fresh fruit beautifully and are worth trying.
Can I use almond milk instead of whole milk? Yes — both whole milk and almond milk have been tested and work well in this recipe. Other milk alternatives have not been tested.
Why is my crust crumbly? The vanilla wafers and butter were not processed long enough. Keep the food processor running until the mixture visibly clumps together — this is what binds the crust and keeps it from falling apart.
Can I make this pie ahead of time? Yes — this is a great make-ahead dessert. Make the pie up to 24 hours in advance and keep it refrigerated. Add the Cool Whip topping and fresh fruit on top right before serving so everything looks its freshest.
Can I use homemade whipped cream instead of Cool Whip? Cool Whip is more stable than fresh whipped cream, which is why it works so well in a no-bake pie that needs to hold its shape for several hours. Fresh whipped cream can be used but the filling may not hold as firm. If using fresh whipped cream, serve the pie the same day.
More No Bake Dessert Recipes
- Strawberry Cheesecake Lush — layers of creamy cheesecake filling and fresh strawberry topping over a buttery crust — a no-bake crowd-pleaser.
- Frozen Peanut Butter Pie — a frozen pie that practically makes itself — rich, creamy, and perfect for hot summer days.
- Layered Oreo Pudding Dessert — layers of Oreo crust, cream cheese filling, and chocolate pudding — a classic no-bake dessert everyone loves.
- No-Bake Cherry Lush Dessert — cherry topping over a creamy cheesecake layer and buttery crust — no oven needed and always a hit.
- Banana Split Pie — a no-bake pie loaded with all the flavors of a classic banana split — creamy, fruity, and perfect for summer.
Fruity, creamy, cold, and completely irresistible — this No Bake Strawberry Banana Pie is everything a summer dessert should be.
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