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Eggnog Banana Cream Pies

Total Time

Prep: 20 min. + chilling


3 servings

This pie is a delicious dessert on any occasion and one of our family's favorites. It is one of my Mother's recipes, who was a fabulous baker and cook. —Mary Ann Dell, Phoenixville, Pennsylvania


  • 39 to 42 reduced-fat vanilla wafers
  • 1 small banana, sliced
  • 1/4 teaspoon ground nutmeg
  • 1 cup fat-free milk
  • 2 tablespoons plus 1 teaspoon sugar-free instant vanilla pudding mix
  • 4 ounces fat-free cream cheese
  • 1/4 teaspoon rum extract
  • 1/2 cup fat-free whipped topping, thawed
  • 1 small banana, sliced
  • 1/8 teaspoon ground nutmeg


  1. Line the bottoms and sides of three ungreased 5-in. pie plates with vanilla wafers. Arrange banana slices on bottom wafers; sprinkle with 1/4 teaspoon nutmeg. Set aside.
  2. Whisk milk and pudding mix for 2 minutes. In another bowl, beat cream cheese until smooth. Add pudding mixture and extract to cream cheese; beat on low speed until blended. Fold in whipped topping. Spoon over banana slices.
  3. Cover and refrigerate 1 hour. Just before serving, top with banana slices and 1/8 teaspoon nutmeg.

Nutrition Facts

1 pie: 361 calories, 4g fat (trace saturated fat), 6mg cholesterol, 549mg sodium, 67g carbohydrate (35g sugars, 2g fiber), 11g protein.

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