Banana Pudding Bars
Creamy Banana Pudding Bars made with a buttery vanilla wafer crust, fresh bananas, vanilla pudding, and whipped topping. An easy make-ahead dessert perfect for parties and family gatherings.
Ingredients
- 60 vanilla wafer cookies finely crushed
- ⅓ cup unsalted butter melted
- 3 medium ripe bananas sliced
- 2 3.4-ounce packages instant vanilla pudding mix
- 3 cups cold milk
- 2½ cups frozen whipped topping thawed and divided
- Additional crushed vanilla wafers for garnish optional
Instructions
- Preheat the oven to 325°F (163°C).
- Combine the crushed vanilla wafers and melted butter until evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake for 8 minutes.
- Remove from the oven and allow the crust to cool for 10 minutes.
- Arrange the sliced bananas evenly over the cooled crust.
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Fold 1½ cups of the whipped topping into the pudding mixture until fully combined.
- Spread the pudding mixture evenly over the banana layer.
- Top with the remaining 1 cup whipped topping and smooth the surface.
- Cover and refrigerate for at least 3 hours, or overnight for best results.
- Garnish with additional crushed vanilla wafers just before serving, if desired.
- Slice into bars and serve chilled.
Notes
Use ripe, firm bananas for the best texture and flavor.
Chilling overnight creates cleaner slices.
Keep the dessert refrigerated until ready to serve.
Add fresh banana slices or crushed vanilla wafers immediately before serving for the freshest appearance.
Store leftovers covered in the refrigerator for up to 3 days.
Freezing is not recommended, as the texture of the pudding and bananas may change after thawing.
Chilling overnight creates cleaner slices.
Keep the dessert refrigerated until ready to serve.
Add fresh banana slices or crushed vanilla wafers immediately before serving for the freshest appearance.
Store leftovers covered in the refrigerator for up to 3 days.
Freezing is not recommended, as the texture of the pudding and bananas may change after thawing.