I love how this no bake banana Oreo cream pie comes together with almost no effort and delivers a rich, creamy dessert that feels bakery-worthy. I make it when I want something sweet, cool, and comforting without turning on the oven, and the combination of bananas, Oreos, and cream filling never disappoints.
Why You’ll Love This Recipe
I like this recipe because it is simple, quick, and perfect for warm days. I don’t need baking skills or special equipment, and I can prepare it ahead of time. I also enjoy how the crunchy Oreo crust contrasts with the smooth cream cheese filling and fresh bananas.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I start by mixing the crushed Oreo cookies with the melted butter until everything is evenly coated. I press this mixture firmly into the bottom and sides of a pie dish to form the crust, then I place it in the refrigerator to chill.
In a bowl, I beat the softened cream cheese until smooth. I add the powdered sugar and vanilla extract and continue mixing until the filling is creamy and well combined. I gently fold in the whipped topping to keep the mixture light.
I spread a thin layer of the cream filling over the chilled crust, arrange the banana slices evenly on top, and then cover them with the remaining cream mixture. I smooth the top and refrigerate the pie for several hours until it is fully set.
Servings And Timing
I usually slice this pie into 8 servings. Preparation takes about 20 minutes, and I let it chill for at least 3 to 4 hours before serving. I find it tastes even better when chilled overnight.
Variations
I sometimes add a layer of chocolate ganache or chocolate syrup over the bananas for extra richness. When I want more texture, I mix chopped Oreos into the filling. I also like swapping bananas for strawberries or using a chocolate cookie crust for a deeper flavor.
Storage/Reheating
I store this pie covered in the refrigerator for up to 3 days. I don’t reheat it since it is meant to be served cold, and I find the texture is best straight from the fridge.
FAQs
Can I make this pie ahead of time?
I often make it a day in advance because it sets better and the flavors blend nicely.
Can I use homemade whipped cream?
I like using homemade whipped cream, and it works perfectly as long as I whip it to stiff peaks.
How do I keep the bananas from browning?
I lightly brush the banana slices with lemon juice before layering them to slow browning.
Can I freeze this pie?
I can freeze it for up to one month, but I prefer it fresh because freezing slightly changes the texture.
What pan size works best?
I usually use a standard 9-inch pie dish, which gives the best crust and filling balance.
Conclusion
I always enjoy making this no bake banana Oreo cream pie because it is easy, reliable, and loved by everyone who tries it. When I need a quick dessert that looks impressive and tastes indulgent, this recipe is one I gladly return to.
This No Bake Banana Oreo Cream Pie combines a crunchy Oreo crust with a smooth cream cheese and whipped topping filling, layered with fresh bananas for a sweet and refreshing dessert that requires zero baking.
Ingredients
24 Oreo cookies, crushed
5 tablespoons melted butter
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
1 1/2 cups whipped topping or whipped cream
Instructions
Mix crushed Oreo cookies with melted butter until well coated.
Press mixture into the bottom and sides of a 9-inch pie dish to form the crust. Chill in the refrigerator while preparing filling.
In a mixing bowl, beat softened cream cheese until smooth.
Add powdered sugar and vanilla extract. Mix until creamy.
Gently fold in whipped topping or whipped cream until fully incorporated.
Spread a thin layer of filling over the chilled crust.
Layer banana slices evenly on top of the filling.
Cover with remaining cream mixture and smooth the top.
Refrigerate for at least 3–4 hours, or until fully set. Overnight chilling is ideal.
Slice and serve chilled.
Notes
Brush banana slices with lemon juice to reduce browning.
Use homemade whipped cream whipped to stiff peaks for a fresh option.
Top with chocolate syrup or ganache for added richness.
Chopped Oreos can be mixed into the filling for extra texture.
Store in refrigerator and serve within 3 days for best texture.
