Cool, creamy, and filled with the classic flavors of banana pudding, this White Chocolate Banana Icebox Pie is a dreamy Southern treat. A buttery vanilla wafer crust cradles a luscious white chocolate filling, while fresh banana slices and a sprinkle of crushed wafers add just the right amount of texture. Perfect for warm days or make-ahead entertaining, this easy freezer pie is a sweet slice of nostalgia.
White Chocolate Banana Icebox Pie
Makes 1 (9-inch) pie
Ingredients
- CRUST
- 3 cups vanilla wafers
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter, melted
- FILLING
- 1 (3.3-ounce) box instant white chocolate pudding and pie filling*
- ½ cup frozen whipped topping, thawed
- 2 cups whipped topping, thawed
- 1 cup banana slices
- ½ cup crushed vanilla wafers
- 3 tablespoons grated white chocolate
Instructions
- FOR CRUST
- In the work bowl of a food processor, pulse wafers until finely ground. In a large bowl, stir together wafer crumbs, salt, and melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze for 10 minutes.
- FOR FILLING
- Prepare pie filling according to directions for pie.
- Fold in whipped topping. Spread evenly in prepared crust. Cover and freeze until firm, about 3 hours or up to 3 months. Let stand at room temperature for 15 minutes before serving. Top each slice with whipped topping, banana, crushed wafers, and white chocolate.
Notes
We used Jell-O.
