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Banana Rama Lama Ding Dong Pie


Easy banana cream pies (makes 2) and a nostalgic little song too! Take a listen to that crazzzy 50's song from which this pie was inspired:

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  • 2 (9-inch) regular size frozen pie crusts, thawed
  • 1 (4-serving size) box white chocolate (or vanilla) instant pudding mix
  • 1 (4-serving size) box banana cream instant pudding mix
  • 2 cups very cold milk
  • 1 medium size ripe banana, mashed
  • 2 (8 oz) containers Cool Whip (thawed), divided
  • 1/2 cup toasted coconut



Step 1

Prick bottoms and sides of thawed crusts with a fork and bake per package directions for cream pies. Cool completely on wire rack before making the pies.

In a large mixing bowl, vigorously whisk together the pudding mixes and milk for 1-2 minutes to thicken. Whisk in the mashed banana. Using a rubber spatula, gently fold in ONE tub of the Cool Whip. Divide the filling and spoon into the cooled pie crusts. Place in the freezer for an hour or so to set.

Toast the coconut in a small skillet over medium heat. Immediately spread it out onto a plate and refrigerate until needed.

When pies are firm, spread half the remaining tub of Cool Whip over top of each pie. Sprinkle each with toasted coconut. Store in the refrigerator.

Take a listen to the 50's song from which this pie was inspired:


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