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Banana Cream Pie Dip

Time: 15 minutes
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You’re going to love this rich and decadent Banana Cream Pie Dip. With smooth banana cream, fluffy whipped cream, and crunchy vanilla wafers, it’s perfect for springtime dipping.

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.

For more banana recipes, try my Banana Pudding Cheesecake Bars, Banana Carrot Muffins, or these Strawberry Banana Shortcakes.

Pie dish filled with banana cream pie dip. Vanilla wafers, pretzels, and banana chip dippers on side.

The BEST Banana Cream Pie Dip

The amount of will power it takes to not grab a box of vanilla wafers and eat this entire dish of Banana Cream Pie Dip by myself is unreal! The sweet, creamy, crunchy mixture of flavors is irresistible and tempts me every second until it is all gone, or I give it away.

I know what you’re thinking, “geez she’s dramatic.” But you really won’t understand my obsession until you try it for yourself! You’re going to love…

  • The banana forward flavor – thanks to the banana cream pudding! We actually use less liquid to make the pudding so it is an even more concentrated flavor.
  • It’s so easy – only 5 simple ingredients and 15 minutes to make.
  • Made for making ahead – this Banana Cream Pie Dip tastes even better the next day making it perfect for holidays like Easter, potlucks, or meal prepping a sweet lunchtime snack.
  • It’s pie without the hassle – need I say more?! You still get all the banana cream pie flavors just deconstructed.

Here are a few other classic pie dip flavors to try, Peanut Butter Pie Dip and Pecan Pie Dip.

A big scoop of dip taken out of the dish to reveal layers of banana cream pie and whipped cream that is topped with crushed vanilla wafers, and banana chips.

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.

  • Banana Cream Pudding Mix: You’ll need one 3.4oz package. I cannot tell a difference between off brand and name brand pudding, so use whichever brand you prefer. And do not mistakenly grab cook and serve varieties like I did, it should be instant.
  • Half and Half: This makes the pudding thick and creamier than ever. I do not recommend swapping it out for regular milk, it makes the dip a little too loose.
  • Cream Cheese: Make sure it is softened to room temperature before you begin, or you may have a lumpy banana cream layer. I do not recommend using reduced fat, the flavor and texture is odd.
  • Powdered Sugar: This is also known as confectioner’s sugar. This adds a tiny bit of sweetness and cuts through the strong cream cheese flavor.
  • Whipped Cream: Feel free to use prepared tub whipped cream or homemade. I prefer to make my own using heavy whipping cream and powdered sugar, it’s more stable and tastes better too.
  • Dippers: I like to use banana chips, vanilla wafers, and pretzels. I also use them as a garnish for my pie dip, in this case I used crushed vanilla wafers and banana chips.

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.
Ingredients needed. Cream Cheese, banana cream pudding mix, half and half, powdered sugar, whipped cream, vanilla wafers, banana chips, and pretzels.

How to Make Banana Cream Pie Dip

Here’s a quick overview of the steps, the recipe card below will have complete details.

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.

Hand holding a vanilla wafer starting to scoop the dip to eat.

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.

Banana Cream Pie Dip garnished with vanilla wafers and banana chips. Various dippers and bananas on the side.

Frequently Asked Questions (FAQ’s)

How much Banana Cream Pie Dip do I need to make for a party?

My Banana Cream Pie Dip recipe will feed 10 to 12 people at 1/4 cup serving each. Doubling it feeds 20 to 22 people and tripling will feed about 30 or more people. It is crazy addicting, so I would make more than what you think you need. Also remember to have plenty of dippers on hand.

How do I make homemade whipped cream for pie dip?

You’re going to LOVE the real cream flavor homemade whipped cream gives to your pie dip. Just wire whisk (with a stand or hand mixer) 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. This makes the equivalent of 1, 8 ounce tub of whipped cream.


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Enjoy Entirely, Elizabeth
Banana Cream Pie Dip topped with whipped cream, banana chips, and crushed vanilla wafers. There is dippers, bananas, and a spoon on the side.

Banana Cream Pie Dip

Elizabeth Swoish
This heavenly Banana Cream Pie Dip tastes exactly like banana cream pie and is the ultimate springtime dip. It is easy to make and without the hassle of pie.
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Servings 12 (1/4 cup servings)
Calories 206 kcal

EQUIPMENT

  • hand mixer - fitted with beater attachments, I use a 9 speed KitchenAid
  • serving dish - shallow, a 9" pie plate or something similar in size (I used grandma's vintage 8" casserole dish)

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.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on March 8th, 2024
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

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