Cocoa Puffs® Banana Cream Pie

Vegetarian
Health score
3%
Cocoa Puffs® Banana Cream Pie
260 min.
8
235kcal

Suggestions


Indulge in a delightful twist on a classic dessert with our Cocoa Puffs® Banana Cream Pie! This vegetarian treat combines the rich, chocolatey flavor of Cocoa Puffs cereal with the creamy sweetness of banana cream pudding, creating a dessert that is sure to impress your family and friends. Perfect for any occasion, this pie is not only delicious but also easy to make, making it a fantastic choice for both novice and experienced bakers alike.

Imagine a crunchy, buttery crust made from finely crushed Cocoa Puffs, providing the perfect base for the luscious banana cream filling. Each slice reveals layers of velvety pudding and fresh banana slices, all topped with a generous dollop of Cool Whip for that extra touch of creaminess. Whether you're hosting a summer gathering, celebrating a birthday, or simply satisfying your sweet tooth, this pie is a crowd-pleaser that will leave everyone asking for seconds.

With a total preparation time of just over four hours, including chilling, this dessert allows you to prepare ahead of time, making it a stress-free addition to your menu. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that is as fun to make as it is to eat. Your taste buds will thank you!

Ingredients

  • 2.5 cups kellogg's® cocoa cereal 
  • 0.3 cup butter melted
  • package jello banana pudding mix instant (4-serving size)
  • 1.3 cups milk 
  • 0.5 cup cool whip frozen thawed
  • cup banana sliced
  • serving cool whip frozen thawed
  • serving banana sliced
  • serving kellogg's® cocoa cereal crushed

Equipment

  • food processor
  • bowl
  • oven
  • whisk
  • wire rack
  • blender

Directions

  1. Heat oven to 350°F.
  2. In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate.
  3. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
  4. Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
  5. Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours.
  6. Serve with toppings. Cover and refrigerate any remaining pie.

Nutrition Facts

Calories235kcal
Protein4.49%
Fat37.34%
Carbs58.17%

Properties

Glycemic Index
24.69
Glycemic Load
4.5
Inflammation Score
-6
Nutrition Score
10.573043481163%

Flavonoids

Catechin
2.1mg
Epicatechin
0.01mg
Kaempferol
0.04mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:234.96kcal
11.75%
Fat:10.16g
15.63%
Saturated Fat:5.93g
37.05%
Carbohydrates:35.62g
11.87%
Net Carbohydrates:33.8g
12.29%
Sugar:22.22g
24.69%
Cholesterol:25.75mg
8.58%
Sodium:353.76mg
15.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.75g
5.49%
Vitamin B6:0.45mg
22.41%
Vitamin B2:0.37mg
21.52%
Vitamin B12:1.18µg
19.71%
Phosphorus:186.4mg
18.64%
Vitamin B1:0.26mg
17.39%
Folate:66.35µg
16.59%
Zinc:2.43mg
16.18%
Vitamin B3:3.21mg
16.03%
Iron:2.74mg
15.21%
Vitamin A:621.08IU
12.42%
Calcium:115.58mg
11.56%
Vitamin C:6.5mg
7.88%
Manganese:0.15mg
7.7%
Fiber:1.82g
7.26%
Vitamin D:1µg
6.68%
Potassium:233.33mg
6.67%
Magnesium:24.04mg
6.01%
Selenium:2.44µg
3.49%
Vitamin B5:0.33mg
3.3%
Copper:0.05mg
2.71%
Vitamin E:0.39mg
2.59%
Vitamin K:1.3µg
1.23%