Best 8 No Bake Banana Pudding Tart Recipes

NO BAKE BANANA PUDDING

Steps:

• In a medium mixing bowl, combine pudding mix and milk. Set aside.
• In a separate large mixing bowl, cream together cream cheese, butter, and powdered sugar.
• Add pudding to cream cheese mixture, and beat to combine.
• In a separate large mixing bowl, combine all whipped cream ingredients, and whip until peaks form.
• Fold half of the prepared whipped cream into the pudding mixture. Set aside.
• Line the bottom of a 9"x13" baking dish with vanilla wafers.
• Top wafers with banana slices.
• Spread pudding mixture on top of banana slices all the way to the edges.
• Top with the remaining whipped cream.
• Cover and refrigerate for at least for 4 hours or overnight.

NO-BAKE BANANA PUDDING TART

Steps:

• For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
• For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.
• In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.
• Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired-just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight.
• To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.

UNCOOKED BANANA PUDDING

Steps:

• In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

MAMA'S NO-BAKE BANANA PUDDING

Steps:

• Make pudding according to directions on box for pie filling, but do not let set. Mix in Cool Whip & Eagle Brand. Slice bananas into desired thickness. In a large bowl, starting with pudding mixture, layer pudding, then cookies, then bananas. Repeat until all pudding mixture is used and top with cookies. Cover & refrigerate 3-4 hours until set.

NO BAKE BANANA PUDDING CHEESECAKE

Steps:

• In a bowl beat vanilla instant pudding and whole milk. Once fully mixed and creamy, set aside.
• In a second bowl, beat cream cheese until smooth.
• Add sugar and continue mixing.
• Add heavy whipping cream and vanilla and mix until medium peaks form.
• With a spatula, fold the pudding mixture into cream cheese mixture.
• Pour half the banana pudding mixture into the Vanilla wafer crust.
• Top with sliced bananas.
• Pour remaining cheesecake mixture on top of the bananas.
• Top entire pie with with cool whip.
• Cover and chill 4 hours or longer.
• Just before serving, add Nilla wafers and sliced bananas to the top of the cheesecake.

BANANA PUDDING TART RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Crust: In a food processor, pulse Nilla Wafers until crumbly. Add softened butter and Nilla Wafer crumbs to a large bowl, and thoroughly mix by hand until well incorporated. Using a 9.5 - 10 inch tart pan, press mixture into the bottom of the pan, and along the sides to form a crust. Place in the refrigerator to chill while preparing the bananas.
• Filling: Cover a sheet pan with parchment or foil and roast bananas, 25 - 30 minutes, uncovered. Let bananas rest and cool, about 15 minutes. Once cooled, in a mixing bowl, peel and add bananas to the bowl, along with the sweetened condensed milk, brown sugar, cinnamon, nutmeg, eggs, and egg yolks. Using a mixer, mix until thoroughly combined, about 1 minute. Remove pie crust from the refrigerator. Pour filling into chilled pie crust. Using a covered sheet pan, place the tart pan on a baking sheet and bake for 30 minutes, or until filling is set.
• Cool at room temperature, at least one hour. For a decorative touch, immediately before serving, add whipped cream or meringue on top. Or, serve a side of whipped cream with each slice.

BANANA PUDDING TARTS

Steps:

• In a large bowl, whisk together the pudding mix with the milk until smooth and well combined. Place in the fridge and let chill until firm.
• Preheat oven to 375 degrees F.
• Working with one pie crust at a time, place on a lightly floured work surface and roll out. Using a lightly floured rolling pin, roll each pie crust to make them slightly larger.
• Trim the edges to create somewhat of a rectangle that's the 9x10-inches in size. Then cut into six even rectangles. Place on a baking sheet in a single layer.
• Repeat with another pie crust and place the rectangles on a separate baking sheet.
• Place a small spoonful of pudding on the center of each, and then place one or two thin banana slices on top. Sprinkle with crushed up vanilla wafers. Brush the edges with a bit of beaten egg.
• Repeat the rolling of the remaining pie crusts to create the tops of each tart. Place each piece on top of the filling and crimp the edges with a fork to seal. Poke one or two holes with a sharp knife on top of each tart to release steam while baking.
• Brush each with egg wash and bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.
• In large bowl, whisk together the powdered sugar, vanilla extract, butter, milk and salt until smooth and spreadable in consistency. Divide glaze into four separate small bowls. Place 2-3 drops of each food coloring into the bowls with icing and whisk to combine. Spread the glazes on top of each cooled tart and top with sprinkles.

NO-BAKE BANANA PUDDING PIE

Steps:

• Whisk milk and pudding mix together for 2 minutes. Let sit until soft-set, about 5 minutes. Stir in cream cheese until creamy.
• Layer 1/4 of the banana slices over the bottom of each pie crust. Spread 1/4 of the pudding mix into each pie. Layer pies with remaining bananas and spread remaining pudding mix over top. Refrigerate until firm, about 30 minutes.
• Remove from the refrigerator and top pies with whipped topping.