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 155kcal

Author Bon Appeteach

Ingredients

Vanilla Wafer Crust

1 box Vanilla Wafers
1/2 cup Butter melted
1/4 cup Sugar

Banana Pudding Filling

3 Bananas sliced
1 package Instant Banana Pudding (5.1 oz box)
1.5 cups Whole Milk cold
8 oz. Cream Cheese softened

Whipped Cream

1 cup Heavy Cream
1/2 cup Powdered Sugar
1 tsp Vanilla Extract

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 it becomes crumbs. Then in a medium bowl, combine the vanilla wafer crumbs, melted butter, and sugar. 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 softened cream cheese, banana pudding mix, and milk. Slowly mix until it is fully combined and becomes whipped and thick. Set the filling aside in a separate bowl.
Homemade Whipped Cream: Next, make homemade 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 powdered sugar and vanilla 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.
Combine the Fillings: Gently fold the whipped cream 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: Top with fresh banana slices, spreading them evenly over the pudding layer
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.

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