Looking for a mouthwatering no bake dessert? Try our Creamy Banana Pudding Bars! Luscious banana cream cheesecake filling, nilla wafer crust, and a pillowy whipped cream topping dusted with chocolate shavings. Yum!
Key Ingredients for Banana Pudding Bars
- vanilla wafers
- butter
- cream cheese
- powdered sugar
- whipped topping
- bananas, sliced
- vanilla instant pudding
- milk
- vanilla extract
- semi-sweet chocolate (just a little bit for grating on top)
Directions
Step 1: In a medium bowl, mix the vanilla wafer crumbs and melted butter; press into the bottom of a 9×13-inch baking pan.
Step 2: In a large bowl, beat cream cheese and sugar with a hand mixer until well-blended. Fold in 1 1/2 cups of the whipped topping. Spread the cheesecake filling over the cookie crust, then arrange an even layer of the banana slices.
Step 3: In a separate large bowl, whisk pudding mixes, vanilla extract and milk for 2 minutes, until thickened. Spread over banana slices. Top with remaining whipped cream. Refrigerate for 3-4 hours. Just before serving, grate some chocolate over the top. Store in refrigerator.
Expert Tips
- For a thicker crust, double the crust ingredients.
- Line the baking dish with foil or parchment paper before pressing in the crumb crust, extending it over the ends of the dish. Use the ends of the foil or paper to lift the chilled dessert out for easy cutting.
- To cut: For neater slicing, rinse your knife under hot water and wipe clean between cuts.
- Garnish individual banana pudding bars with chocolate shavings, mini chocolate chips, or vanilla wafers. Love banana flavor? Add an extra banana slice on top!
- To store: Cover and keep refrigerated for up to 3 days.
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OXO 1177100 1177100 Good Grips Stainless Steel Cut and Serve Turner, BlackJell-O Instant Pudding & Pie Filling, Vanilla, 3.4 ozWilton Recipe Right Non-Stick 9 x 13-Inch PanOXO 73591 Good Grips Offset Icing Spatula,Black,1EA
Other banana recipes you’ll love
Strawberry banana pudding
Banana marshmallow pie
Banana cookies
Strawberry banana smoothie
Double peanut butter cookie banana pudding
Banana Pudding Bars
Ingredients
- 1 ¼ cups vanilla wafers finely crushed
- ¼ cup butter melted
- 8 oz cream cheese
- ½ cup powdered sugar
- 8 oz cool whip
- 3 bananas sliced
- 2 3 oz pkgs vanilla instant pudding
- 3 cups milk
- ½ oz. semi-sweet chocolate grated
Instructions
- In a medium bowl, mix the vanilla wafer crumbs and melted butter; press into the bottom of a 9×13-inch baking pan.
- In a large bowl, beat cream cheese and sugar with a hand mixer until well-blended. Fold in 1 1/2 cups of the whipped topping. Spread the cheesecake filling over the cookie crust, then arrange an even layer of the banana slices.
- In a separate large bowl, whisk pudding mixes, vanilla extract and milk for 2 minutes, until thickened. Spread over banana slices. Top with remaining whipped cream. Refrigerate for 3-4 hours. Just before serving, grate some chocolate over the top. Store in refrigerator.
Notes
- For a thicker crust, double the crust ingredients.
- Line the baking dish with foil or parchment paper before pressing in the crumb crust, extending it over the ends of the dish. Use the ends of the foil or paper to lift the chilled dessert out for easy cutting.
- To cut: For neater slicing, rinse your knife under hot water and wipe clean between cuts.
- Garnish individual banana pudding bars with chocolate shavings, mini chocolate chips, or vanilla wafers. Love banana flavor? Add an extra banana slice on top!
- To store: Cover and keep refrigerated for up to 3 days.
