How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Black Bottom-Banana Cream Cheese Pie?

You need 8 ingredients. The key ingredients include: 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces, 2 Tbsp. butter, 1 ready-to-use vanilla wafer crumb crust (6 oz.), 2 large bananas, sliced, and more.

Is Black Bottom-Banana Cream Cheese Pie suitable as baking & desserts?

Yes, Black Bottom-Banana Cream Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Black Bottom-Banana Cream Cheese Pie?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bottom-Banana Cream Cheese Pie Recipe

Name: Black Bottom-Banana Cream Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces; 2 Tbsp. butter; 1 ready-to-use vanilla wafer crumb crust (6 oz.); 2 large bananas, sliced; 2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding; 1 cup cold milk; 1 cup thawed COOL WHIP Whipped Topping

Black Bottom-Banana Cream Cheese Pie – a delicious recipe with 'S Sweet Chocolate, butter, ready, bananas, PHILADELPHIA Cream Cheese, cold milk. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces
2 Tbsp. butter
1 ready-to-use vanilla wafer crumb crust (6 oz.)
2 large bananas, sliced
2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
864 kcal
Category
Baking & Desserts

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Black Bottom-Banana Cream Cheese Pie

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