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  • Writer's pictureJenn Clayton

Banana Cream Pie

No bake Banana Cream Pie? YES and it's BETTER then store bought!!

One of the BEST pies I've had and it's WW friendly and low in calories! Winning!#cleaneating #WW #myww #weightwatchers

Full recipe in video below!


  • 1 ready-to-use graham cracker crust

  • 2 boxes (3.4 oz each) sugar free banana cream instant pudding

  • 2 cups whole milk

  • 1 bar (8 oz) 1/3 less fat cream cheese softened

  • 1/3 cup granulated sugar substitute (I used Lakanto) to order:

15% off with the code- JENNSWWJOURNEY

  • 1 carton (8 oz) light Cool Whip thawed

  • banana for garnish (if desired)

  • In a bowl combine the dry pudding mix powder with the milk. Stir with a wire whisk until completely combined and creamy. Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.

  • In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).

  • Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.

16 Servings:

6 points (all plans)

164 calories

10 Servings:

10 points (all plans)

203 calories

Recipe inspiration from

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