Description

These No-Bake Banana Pudding Bars layer a buttery vanilla wafer crust, fresh banana, and a silky cream cheese–vanilla pudding filling, then chill into sliceable, crowd-pleasing bars. Perfect for make-ahead parties, potlucks, and effortless weeknight treats.

Ingredients

2 1/2 cups (250 g) vanilla wafer crumbs (from about 11 oz cookies)

8 tbsp (113 g) unsalted butter, melted

2 tbsp granulated sugar

1/4 tsp fine sea salt

4 medium ripe bananas, sliced

1 tsp fresh lemon juice (to keep bananas from browning)

2 packages (3.4 oz each) instant vanilla pudding mix

2 1/2 cups cold whole milk

8 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

1 tsp pure vanilla extract

1/4 tsp ground cinnamon (optional)

8 oz whipped topping, thawed (or 2 cups lightly sweetened whipped cream)

1 cup crushed vanilla wafers (for topping)

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Instructions

1. Line a 9×13-inch pan with parchment or foil, leaving an overhang for lifting. Lightly grease the sides.

2. Make the crust: Stir wafer crumbs with sugar and salt, then add melted butter until evenly moistened. Press firmly into the pan. Chill 15 minutes.

3. Slice bananas and toss with lemon juice. Arrange evenly over the chilled crust.

4. Beat cream cheese until smooth, then blend in sweetened condensed milk until glossy.

5. In a separate bowl, whisk instant pudding with cold milk for 2 minutes until thick. Let stand 2 minutes to set.

6. Fold the pudding into the cream cheese mixture with vanilla and cinnamon.

7. Fold in whipped topping until no streaks remain.

8. Spread the filling over the banana layer. Sprinkle with crushed wafers. Cover and chill at least 4 hours or overnight.

9. Use the parchment sling to lift out. Slice into bars and serve chilled.

Notes

For neat slices, chill overnight. For gluten-free bars, use GF vanilla cookies. If freezing, skip the banana layer and add fresh bananas after thawing.