Before the summer's over, you simply MUST make these sweet, creamy, and oh-so decadent Banana Pudding Bars! They've got everything you love about silky banana pudding, all in one sliceable bar. This is a no-bake recipe that I just can't get enough of lately!
1(5.1 oz) boxinstant pudding, banana cream or vanilla flavored
1 ¾cupswhole milk, cold
1teaspoonvanilla extract
8ozcool whip, thawed
3medium bananas, sliced into 3/4-inch thick coins
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Instructions
Line a 9x13-inch baking pan with parchment paper sling that hangs off of two sides.
In a large bowl, stir together crushed vanilla wafers and butter until well combined. The mixture should hold it’s shape in your hand when you squeeze it. Pour the crust mixture into the prepared pan and press very firmly into an even layer in the bottom of the pan. Evenly spread sliced bananas on top of the crust layer.
In a large bowl using a hand mixer, beat cream cheese until light and fluffy, about 2 minutes. Set aside.
In a medium bowl, whisk to combine the dry pudding mixture, milk and vanilla until smooth. Slowly pour the pudding mixture into the beaten cream cheese, beating constantly, until all pudding mixture is incorporated and mixture is smooth. Let pudding mixture sit for 5 minutes to thicken up, then fold in cool whip, until well combined.
Pour pudding mixture on top of banana slices and smooth the top with a spatula as needed. Cover bars with foil or saran wrap and store in the refrigerator for 2-3 hours (or overnight).
When ready to serve, take the bars out of the refrigerator and carefully lift the parchment paper sides out and set on a cutting board. Using a large knife, slice the bars into squares. To keep your slices clean/neat: run your knife under hot water in between slicing and wipe off with a towel.
For garnish, you can top each bar with more cool whip, banana slices and/or mint sprigs.