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5 from 1 vote

Blueberry Banana Pie

Recipe submitted by Marilyn Welch. This is an Easy Icebox Dessert perfect for Summer.
Course: Baking, Dessert
Cuisine: American
Author: Catherine's Plates

Equipment

  • 9 inch deep dish pie plate
  • electric hand mixer
  • medium bowl

Ingredients

  • 1 Pillsbury refrigerated pie crust, room temperature
  • 1 envelope dream whip (found in baking aisle next to dry pudding mixes)
  • 1/2 cup cold milk
  • 1/2 tsp vanilla extract
  • 8 oz cream cheese, room temperature
  • 1/2 cup granulated white sugar
  • 3 medium bananas sliced thin
  • 2 TBS lemon juice
  • 1 (21oz) can blueberry pie filling, chilled in refrigerator

Instructions

  • Chill can of blueberry pie filling in refrigerator for 2 hours to overnight.
  • Bake pie crust in a 9 inch deep dish pie plate per instructions on back of package.
    Cool baked pie crust completely.
  • In a medium bowl place 1 pkg of Dream Whip, 1/2 tsp vanilla, and 1/2 cup of cold milk. Using an electric hand mixer blend until soft peeks form. Blend in 8oz of softened cream cheese and 1/2 cup sugar until well incorporated and fluffy.
    Chill in refrigerator for a few minutes.
  • Slice bananas thinly and place in bottom of baked and cooled pie crust. Squeeze fresh lemon juice onto bananas to stay fresh longer. (To prevent browning)
  • Pour chilled dream whip mixture over bananas evenly. (Do not cover the crust edge.)
  • Top with chilled blueberry pie filling leaving a 1 inch border of dream whip filling to show.
  • Refrigerate for 4 hours to overnight and ready to serve. Enjoy.