Bananas Foster Pudding Pie

Prep Time: 20 min
Total Time: 3 hr 0 min
Servings: 8

Turn a favourite fruit dessert into a pretty pie made fast with banana-flavoured pudding and refrigerated pie crust.



  • 3/4 cup caramel topping
  • 1 tablespoon dark rum or 1 teaspoon rum extract
  • 1/4 teaspoon ground cinnamon


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 2 medium bananas, cut into 1/8-inch slices
  • 1 1/4 cups milk
  • 1 box (4 serving size) banana instant pudding and pie filling mix
  • 1 cup whipping cream
  • Banana slices, if desired


  1. Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
  2. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
  3. In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
  4. In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas. Refrigerate 2 to 4 hours or until firm.
  5. Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.

Expert Tips

  • You’ll want to use firm bananas for this recipe.
  • For extra speedy preparation, use thawed whipped topping to fold into the pudding.