Southern Banana Pudding Bars
Creamy Southern banana pudding bars with a buttery vanilla wafer crust, banana pudding cream layer, fresh bananas, and whipped topping
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INGREDIENTS
Crust
- 1 1/2 cups vanilla wafer crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Pudding Cream Layer
- 8 oz cream cheese softened
- 1 can sweetened condensed milk 14 oz
- 1 box instant vanilla pudding mix 3.4 oz
- 1 1/2 cups cold whole milk
- 1 tsp vanilla extract.
Assembly And Topping
- 3 to 4 medium ripe bananas sliced
- 8 oz whipped topping thawed
- 1/2 cup vanilla wafer crumbs for garnish optional.
INSTRUCTIONS
Bake Crust
- heat oven to 350 F and line an 8x8 inch pan with parchment leaving overhang
- mix wafer crumbs butter sugar and salt until evenly moistened
- press firmly into an even layer and bake until lightly golden about 10 minutes
- cool completely.
Make Filling And Assemble
- beat cream cheese until smooth
- beat in sweetened condensed milk and vanilla until glossy
- whisk pudding mix with cold milk until thickened about 2 minutes then immediately fold into the cream cheese mixture
- spread half of the pudding cream over the cooled crust
- layer banana slices evenly
- spread remaining pudding cream and smooth the top.
Chill And Serve
- spread whipped topping in an even layer
- cover and refrigerate at least 4 hours and preferably overnight
- garnish with extra wafer crumbs if using
- lift out with parchment and slice into bars.
Notes
1. Use ripe but firm bananas to reduce browning and mushiness; Chill the crust before filling for cleaner layers; Substitute homemade stabilized whipped cream for whipped topping if preferred; For a 9x13 inch pan double all ingredients and bake crust 12 to 15 minutes; Add 1 to 2 tsp lemon juice to banana slices to slow browning
Nutrition
Calories: 320kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g