Banana Pudding Icebox Pie

Step 1

Prepare your crust by combining vanilla wafer cookie crumbs, butter and salt until all crumbs are moistened and pressing it into the bottom of a 9-inch springform pan. Refrigerate the crust while you prepare the filling.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar until smooth. This should take about 2-3 minutes.

Step 3

Add milk, vanilla extract, and dry banana cream pudding mix to the bowl with the cream cheese mixture and beat until smooth, about another 2-3 minutes. Set aside while you prepare the whipped cream.

Step 4

In a medium bowl, beat heavy whipping cream until soft peaks form*. Add powdered sugar to bowl and beat until stiff peaks form**. Fold whipped cream into cream cheese mixture using a rubber spatula. Be patient as the mixture will look like it's not coming together at first, but it will.

Step 5

Remove crust from the refrigerator and spray the sides of the pan with nonstick cooking spray. Line the sides of the pan with parchment paper to keep the filling from sticking from the pan when ready to serve.

Step 6

Pour filling over the top of the crust and smooth out into an even layer. Place pie in the freezer for 4-5 hours until set.

Step 7

When ready to serve, remove the outer edge of the springform pan and parchment paper from the pie. Place a layer of sliced bananas on top of the pie, starting with the outer edge and working your way toward the center, covering the top of the pie.

Step 8

Top the banana layer with an even layer of crushed vanilla wafers and pipe whipped around the edge of the pie. Add more sliced bananas in a standing position around the perimeter of the pie, using the whipped cream to secure them. Slice pie with a clean knife, Enjoy!