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Easy Pineapple Banana Dessert Recipe: Creamy No-Bake Pie

Easy Pineapple Banana Dessert

A creamy no-bake pineapple and banana dessert layered in a graham-cracker crust. This chilled pie serves eight and is ready after at least two hours of refrigeration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 9-inch crust Prepared graham-cracker crust
  • 1 20-ounce can Crushed pineapple, undrained
  • 1 3.4-ounce package Instant vanilla pudding mix
  • 1 8-ounce container Frozen whipped topping, thawed
  • 3 medium bananas Ripe but firm bananas, sliced

Method
 

Step-by-Step
  1. Pour the undrained crushed pineapple into a mixing bowl. Add the dry instant vanilla pudding mix and stir until evenly combined, then let the mixture stand briefly so it can thicken.
  2. Fold the thawed whipped topping into the pineapple mixture until no large streaks remain. Use a gentle folding motion instead of beating so the filling keeps its airy volume.
  3. Slice the bananas shortly before assembling the dessert. Arrange about half of the slices over the bottom of the prepared graham-cracker crust.
  4. Spoon the pineapple mixture over the banana layer and smooth the top. Add the remaining banana slices on top, or reserve them for garnishing just before serving.
  5. Cover the pie loosely and refrigerate for at least 2 hours, preferably longer, until firm and thoroughly chilled. Serve cold.

Notes

Keep the pineapple undrained because its juice provides the liquid needed for the instant pudding mix. Slice bananas shortly before assembly or serving to limit browning, and use canned pineapple rather than fresh pineapple because fresh pineapple enzymes can interfere with some pudding or gelatin-based fillings.