This Funfetti Banana Split Pie is one of my favorite desserts this summer! You won’t believe how delicious the combo is, and it’s such a pretty treat. Feel free to add on any dessert toppings that you’d use on your banana split.
Funfetti Banana Split Pie
Ingredients
Scale
- 1 package Funfetti cake mix (YOU ONLY NEED 1 3/4 C FOR THE RECIPE)
- 1 egg, room temp, lightly beaten
- 1 tbsp butter, softened
- 1 c 2% milk
- 1 pkg (3.4 oz) instant banana cream pudding mix
- 1 banana, sliced
- 1 tub of whipped topping (not lite)
- Chocolate sauce or fudge for drizzle
- Colorful sprinkles
- Maraschino cherries
Instructions
- Preheat oven to 350 degrees and grease a 9″ pie plate.
- Stir together the Funfetti mix (1 3/4 c), egg, and butter until combined.
- Place the dough on a flat surface and knead until the dough is smooth. Roll it out with a rolling pin until it fits the pie plate with enough to come to the edge.
- Using your finger or the back of a spoon, flute the edge. Prick the base of the pie several times with a fork and then bake 12-14 minutes until golden brown.
- Cool completely.
- Whisk the milk and the pudding together for 2 minutes. Fold in the banana and 1 cup of whipped topping. Pour into the crust, smoothing out the top with a spatula.
- Top with the rest of the whipped cream and refrigerate for four hours or overnight.
- Drizzle with chocolate and add the sprinkles. Top with a maraschino cherry after slicing.
Notes
Adapted from Taste of Home
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