Banana Pudding Bars Recipe

If you are a fan of classic banana pudding then you will truly love this variation of banana pudding bars! A fluffy, rich, and creamy banana pudding base topped over a vanilla wafer crust and garnished with whipped cream; it truly is the perfect summertime dessert!

Course Dessert

Cuisine American

Keyword Banana Pudding Bars Recipe

Prep Time 45

Cook Time 10

Resting Time 4

Servings Servings

Calories 184kcal

Author Bon Appeteach

Ingredients

Vanilla Wafer Crust

1 box Vanilla Wafers (Reserve 8-12 wafers for garnishing if desired
1/2 cup Butter Melted

Banana Pudding Filling

2 (3.4 oz. Boxes) Instant Banana Pudding (1 box of pudding is for the cream cheese mixture and the other box will be used to stabalize the whipped cream mixture)
1/2 cup Whole Milk Cold
16 oz. Cream Cheese slightly softened
3-4 Bananas Sliced into 1/4 inch rounds
2 cups Heavy Cream Cold

Instructions

Vanilla Wafer Crust

Prepare the Crust: Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
Mix Ingredients: Add the box of vanilla wafers to a food processor and pulse until they become crumbs. Then, in a medium bowl, combine the vanilla wafer crumbs and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
Press into Pan: Press the mixture firmly into the bottom of the 9x13-inch pan to form an even layer. I like to use a spatula or a small measuring cup to press it down.
Bake: Bake for 10 minutes or until the crust is golden brown. Remove from the oven and let it cool on a wire rack. Your crust must be completely cool to the touch before adding the filling.

Whipped Cream and Banana Filling

Prepare the Filling: In a large bowl, begin by preparing the pudding base by adding the 16 oz. of softened cream cheese, 1 box of instant banana pudding mix, and 1/2 cup of cold milk. Slowly mix until it is fully combined and becomes whipped and thick. Set the filling aside in a separate bowl and keep cold in the fridge for at least 15 minutes to allow the pudding to set and thicken.
Homemade Whipped Cream: Next, make homemade banana whipped cream by adding the cold heavy cream to the bowl of the stand mixer. Using the whisk attachment, mix the cream on high speed until it starts to form soft peaks. Add in the second box of instant vanilla pudding mix and continue to whisk on high speed until stiff peaks form. Make sure this is fully whipped; if it's too thin, the bars will not set as well. Place the whipped cream mixture into the fridge to chill and set for 15 minutes.
Combine the Fillings: Gently fold the whipped cream mixture into the pudding and cream cheese mixture you already made. This will take a bit of time and I only suggest doing this by hand (not with the mixer).
Spread Over Crust: Pour half of the banana pudding filling mixture over the pre-baked crust and spread it evenly.
Add Bananas: Add the sliced bananas to the banana cream layer and lightly press them down.
Topping: Finish the banana pudding bars off by covering the sliced bananas with the remaining banana pudding filling. Carefully spread it across the top in an even layer so it covers them completely.
Chilling: Chill the bars uncovered for at least one hour, then cover them with plastic wrap. Let them set up for 4 hours or overnight for best results.
Slicing: Remove the bars from the fridge and remove them carefully from the pan by lifting the edges of the parchment paper. Use a sharp knife and cut them into equal-sized squares. It helps to wipe the chef's knife after each cut to prevent a lot of messy edges.
Garnishing: I like to pipe a little whipped cream over the top of each one. You can add a sliced banana before serving or crumbled or whole vanilla wafers as well.

Notes

This is best stored in an airtight container for 3-4 days in the fridge.

Nutrition