Banana Cream Pie Bars


  •  25 Nilla Wafers (I used reduced fat)
  •  1/4 cup Fisher Pecan Halves
  •  1/4 cup (half of one stick) unsalted butter, melted
  •  about 3 medium/large bananas, sliced into thin rounds; divided (see Notes below)
  •  one 3.5-ounce box instant banana pudding
  •  1 1/2 cups cold 2% milk (use real dairy milk or pudding will not set up)
  •  one 8-ounce container whipped topping (I used fat free), divided


  1. Preheat oven to 350F and line an 8×8-inch pan with foil for easier cleanup and spray with cooking spray; set aside.
  2. To the canister of a food processor fitted with the S-blade, add the Nilla Wafers, pecans, and mix on high speed until you have fine crumbs.
  3. Add the melted butter and mix to incorporate.
  4. Turn the mixture out into the prepared pan and hard pack it with a spatula to form an even, flat crust layer.
  5. Bake for about 12 minutes, or until the crust is set.
  6. Add the banana slices evenly over the crust so it’s covered completely; set aside.
  7. To a large bowl, add the pudding mix, milk, and whisk for 2 minutes until pudding has thickened.
  8. Add 3/4 cup whipped topping and whisk to incorporate; reserve the remaining whipped topping.
  9. Turn pudding mixture out over the banana-topped crust, smoothing it gently with a spatula as necessary.
  10. Evenly turn the remaining whipped topping out over the pudding layer, smoothing it very gently with a spatula as necessary.
  11. Place pan in the fridge for about 90 minutes, or until well chilled and it has had time to set up.
  12. Before serving, garnish each pieces with a couple banana slices.


Use bananas that are ripe but not overripe; save those super ripe ones for banana bread. Very ripe bananas will get even mushier underneath the pudding layers and aren’t as appetizing.

Storage: Dessert will keep airtight for up to 3 days in the fridge, possibly longer; however you run the risk of the bananas inside the dessert oxidizing as time passes.






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