With 5 ingredients and 15 minutes, this pie dip is ideal for sharing with family and friends. Best part, it can be made ahead of time for Easter, potlucks, or just because.
The BEST Banana Cream Pie Dip
Here are a few other classic pie dip flavors to try, Peanut Butter Pie Dip and Pecan Pie Dip.
Banana Cream Pie Dip Ingredients
This 6 ingredient pie dip is packed with banana cream pie flavors. Keep reading for notes on each ingredient and potential substitutions.
Equipment Needed
- Hand Mixer with the beater attachments, I use this one. It’s easier than making it by hand, and your dip will be super smooth and creamy. Feel free to use a stand mixer too.
- Serving Dish. You’ll want to use a large, shallow dish so everyone can get even amounts of banana cream and whipped cream. I recommend using a 9 inch pie plate or anything similar in size like this 10.5 x 7.5 ceramic dish. I used my grandma’s vintage Corelle, it’s an 8 inch casserole dish.
How to Make Banana Cream Pie Dip
1. WHIP THE BANANA CREAM PUDDING. Whisk together banana cream pudding mix and half and half until thickened and smooth. Set aside.
2. MAKE THE BANANA CREAM LAYER. Beat together the softened cream cheese and powdered sugar until smooth. Combine in the banana cream pie pudding and then the whipped cream. Spread out into a shallow serving dish.
3. TOP WITH TOPPINGS. I like to add more whipped cream, crushed vanilla wafers, and banana chips.
4. REFRIGERATE BEFORE SERVING. Cover and refrigerate the Banana Cream Pie Dip a couple of hours OR up to 3 days before serving with your favorite dippers (suggestions in the next section).
Serving Suggestions and Dippers
This dip tastes great on a spoon, but having dippers is probably the more civil way to serve it. I recommend having 3 or more dippers to choose from. They should be different in texture and flavor- 1 cookie, 1 crunchy option, and 1 fruit.
I used vanilla wafers for my cookie, pretzels for the crunchy option, and banana chips as fruit. But here are more great options to choose from:
- honey graham crackers
- fruits – sliced bananas, strawberries, apples, grapes, etc.
- cookies – shortbread, vanilla creme sandwich cookies, mini chocolate chip cookies, animal crackers
- pie crust cookies
Make Ahead and Storing Information
This Banana Cream Pie Dip is the perfect make ahead party option because it actually tastes better the next day. The refrigeration time allows the pie dip to set to the perfect consistency while amplifying the banana cream flavor. Make it no more than 3 days before serving and be sure to cover it tightly with plastic wrap or store it in an airtight container.
Any leftover pie dip should also be tightly covered with plastic wrap or stored in an airtight container. It will last 4 days or more if stored properly. I do not recommend freezing pie dip because it becomes clumpy in texture as it thaws.
Recipe Tips You Need To Read
Pie dips are super simple to make, but here are a few solutions to common issues that will make this recipe even easier.
ROOM TEMPERATURE CREAM CHEESE ONLY. Do not, I repeat, do not use cream cheese that is not at room temperature. If you start making your pie dip and it’s even a little too cold you will have lumps that are super difficult to get rid of.
FIX THAT LUMPY PUDDING. It never fails, when I am making pudding it is almost always a little lumpy. To smooth it out you can use an immersion blender, food processor, or standard blender. Small lumps typically do not matter, but if there is a lot in your pudding you will want to fix it before making the banana cream.
Frequently Asked Questions (FAQ’s)
More Pie Dip Recipes You Might Like
Banana Cream Pie Dip
EQUIPMENT
- hand mixer - fitted with beater attachments, I use a 9 speed KitchenAid
INGREDIENTS
- 1 3.4 oz banana cream pie pudding mix - instant
- 1 ½ cups half and half - cold
- 8 ounces cream cheese - softened to room temperature
- ½ cup powdered sugar
- 8 ounces whipped cream - homemade* or store-bought
- dippers - banana chips, vanilla wafers, and pretzels (more recommendations below)
INSTRUCTIONS
- Prepare the banana cream pudding by whipping together the banana cream pudding mix and cold half and half until it is soft set. Set aside.
- In a medium sized bowl, add softened cream cheese and powdered sugar. Whip with hand mixer on medium speed until well combined and fluffy in texture.
- Add the banana cream pudding and continue to whip on medium speed until fully incorporated.
- Add half of the whipped cream and whip on low speed until combined.
- Spread the banana cream layer into serving dish.
- Top with remaining half of whipped cream, some crushed vanilla wafers, and banana chips.
- Cover and refrigerate for at least one hour, overnight is recommended, for best flavor and texture. Serve with dippers.
- Serve with dippers like vanilla wafers, banana chips, and pretzels (more suggestions below).
RECIPE NOTES
Storing Information:
- Refrigerate, in an airtight container, for up to 4 days.
- I do not recommend freezing this Banana Cream Pie Dip.
- Feel free to make this dip up to 3 days before you plan on serving it. Just be sure it is covered or stored in an airtight container and refrigerated.
Other Dippers:
- honey graham crackers
- fruits – sliced bananas, strawberries, apples, grapes, etc.
- pie crust cookies
- cookies – shortbread, vanilla creme sandwich cookies, mini chocolate chip cookies, animal crackers
Serving For A Party:
- This recipe will feed 10 to 12 people (1/4 cup serving). Doubling it will feed 20 to 22 people and tripling it 30 people or more.
How to Make Homemade Whipped Cream:
- Using a wire whisk (stand or hand mixer), whip one cup of heavy whipping cream until it begins to hold it’s shape. Add a half cup of powdered sugar and continue whipping until stiff peaks hold their shape.
- These instructions make the perfect amount needed for this recipe.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
