Banana Cream Pie made with OREO Cookies

Layers upon layers of sliced bananas and vanilla pudding fill this pie crust, made with OREO Base Cake, then topped with fluffy whipped cream and more OREO Cookie Pieces. An easy add to your daily menu.



1 pie or 8 servings
  • 6 oz.OREO Base Cake
  • 2½ oz.unsalted butter, melted
  • 2mediumbananas, sliced, divided
  • 1¼ lb.preparedvanilla pudding and pie filling
  • 10 oz.heavy cream
  • 1 oz.granulated sugar
  • 3 oz.OREO Small Cookie Pieces

Nutrition per serving

Calories350 Total fat28 gSaturated fat14 gTrans fat.5 gCholesterol60 mgSodium240 mgCarbohydrate48 gDietary fiber2 gTotal Sugars28 gAdded sugars23 gProtein3 gVitamin A25 %DVVitamin C2 %DVVitamin D6 %DVCalcium4 %DVIron10 %DVPotassium4 %DV

Combine OREO Base Cake and butter until well blended. Firmly press onto bottom and up the side of 9-inch inch pie plate. Arrange 1 sliced banana on bottom of crust. Top with half the pudding. Repeat layers of bananas and pudding. 

Whip cream and sugar until stiff peaks form. Spoon over pie, spreading evenly. Sprinkle cookie pieces around edge of pie. Refrigerate until ready to serve.



Substitute vanilla pastry cream for the pudding.

Serving Suggestion:

Garnish each serving with a few banana slices.

© Mondelēz International group