Blueberry Banana Pie Recipes

Steps:

• Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
• Slice bananas into cooled crusts.
• Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
• Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!

Steps:

• In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and bananas. Pour into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes. Just before serving, garnish with blueberries, mint and bananas if desired.

Steps:

• In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
• Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.

Steps:

• 1. Mix together cream cheese, sugar and cool whip and set aside.
• 2. Slice bananas and cover bottom of pie crusts. Cover bananas with 1/4 of the cream cheese mixture.
• 3. Now, put strawberry slices on top of the cream cheese mixture. Cover with 1/4 of the cream cheese mixture.
• 4. Now, layer the pineapple and cover with 1/4 of the cream cheese mixture.
• 5. Finally, cover with the blueberry pie filling and then top with the remaining cream cheese mixture. Sprinkle the pecan pieces over the final cream cheese layer, if desired.
• 6. Refrigerate at least one hour before serving!!

Steps:

• 1. Bake pie curst to a golden brown. Slice bananas & place into curst.
• 2. Mix cream cheese & sugar together & spread over bananas.
• 3. Pour pie filling over bananas.
• 4. Top with cool whip and chill a few hours before serving.
• 5. Tip: If you don't have time to make your own whipped topping just add a drop or two of vanilla extract to bought cool whip. This makes it taste more like homemade.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream. , In a bowl or shallow dish, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice., Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers.

Steps:

• 1. On high speed, beat cream cheese and sugar until light and fluffy.
• 2. Spread cream cheese mixture evenly into pie crust.
• 3. Arrange bananas over cream cheese mixture.
• 4. Spread blueberry pie filling over bananas.
• 5. Top with Cool Whip; chill before serving.

Steps:

• Bake pie crust.
• Slice bananas and fill bottom of pie shell and set aside.
• Combine sugar and cream cheese with fork until blended and set aside.(It's easier to mix when the cream cheese has been softened at room temperature.)
• Prepare 1 envelope of Dream Whip according to package directions.
• Combine the cream cheese/sugar mixture with the Dream Whip mixture and then top banana filled pie shell with it.
• Now top center of pie with the blueberry pie filling.
• Place in refrigerator until ready to eat.

Steps:

• Mix flour, butter, sugar, and pecans in mixer.
• Divide in half and press into pie pans.
• Bake at 350 degrees approx.
• 13 minutes.
• Then remove from oven, let cool.
• Slice 2 bananas for each pie crust and place in bottom of cooled crusts.
• Then mix together cream cheese, powdered sugar, milk, cool whip and vanilla.
• Spoon mixture on top of bananas, top with one can of blueberry pie filling per pie.
• Refrigerate.

Steps:

• Mix cream cheese and sugar well.
• Blend in cool whip.
• Slice bananas and divide evenly in the bottom of the pie shells.
• Spread cream cheese mixture on top of the bananas.
• Spread 1/2 can of filling over each pie.
• Cover and chill at least 2 hours before serving.