Banana Chocolate Pudding Pie

Banana Chocolate Pudding Pie
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 193.6
  • Total Fat: 7.2 g
  • Cholesterol: 8.8 mg
  • Sodium: 171.1 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Banana Chocolate Pudding Pie calories by ingredient


Made with 1% milk, this pie may be lightened by using nonfat milk. Made with 1% milk, this pie may be lightened by using nonfat milk.
Number of Servings: 8


    Two packages Quaker Cocoa & Nuts Oatmeal Cookies = 8 cookies = 3.2 ounces, crushed
    2 Tbsp. Nucoa margarine, melted
    1 small package Jell-O Cook & Serve Fat free Chocolate Pudding mix, dry
    3 medium bananas, sliced thinly
    16 Tbsp, Reddi Whip Fat free whipped cream, pressurized


Time does not include 4 hour chilling time once made.
Serves 8. Makes one 9-inch pie.

Preheat oven to 350 degrees F.

To make crust, grind or crush cookies to fine crumbs. Melt 2 Tbsp. margarine in microwave safe container. Add crumbs to melted margarine and press into standard 9-inch pie plate. (Best to use dark pie tin instead of glass.) Crumbs will not extend all the way up sides of pie tin. Bake crumb crust at 350 degrees for 15 minutes. Place on cooling rack to cool.

To make filling, in a medium saucepan, pour 2 cups milk and add dry chocolate pudding mix. Cook, stirring constantly, over medium heat until reaches full boil. Remove from heat.

Slice bananas thinly directly into cooled crumb crust, arranging into at least two rounded layers. Pour pudding over bananas and smooth with back of spoon. Place in refrigerator to chill 4 hours or overnight.

To serve, slice pie into 8 servings, and top each with 2 Tbsp. of FF whipped cream.

Number of Servings: 8

Recipe submitted by SparkPeople user JGARDENGIRL.