Dreamy Banana Pudding Bars

These Dreamy Banana Pudding Bars take the classic Southern dessert and transform it into a rich, chilled, sliceable treat. With a buttery vanilla wafer crust, creamy banana pudding layer, fresh banana slices, and a fluffy whipped topping, every bite tastes like nostalgia wrapped in dessert-bar perfection. Ideal for gatherings, potlucks, or any moment that calls for something irresistibly smooth and sweet.

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Prep Time 15

Cook Time 3

Servings: 9 Servings

Ingredients Equipment Method Notes

Ingredients

For the Crust

2 cups crushed vanilla wafers
6 tbsp unsalted butter melted
2 tbsp sugar

For the Banana Pudding Layer

1 3.4 oz box instant vanilla pudding mix
1½ cups cold milk
½ cup sweetened condensed milk
1 cup whipped topping or whipped cream
1 tsp vanilla extract

For Assembly

2 –3 ripe bananas sliced
1½ cups whipped topping for the top layer
Extra vanilla wafers for garnish whole or crushed

Equipment

8×8 or 9×9 baking dish
Mixing bowls
Whisk
Rubber spatula
Food processor or rolling pin
Measuring cups and spoons
Plastic wrap

Method

Step 1: Prepare the crust by combining crushed vanilla wafers, melted butter, and sugar in a bowl. Stir until evenly moistened.

Step 2: Press the mixture firmly into the bottom of your baking dish. Freeze for 10 minutes to set.

Step 3: In a mixing bowl, whisk together the instant pudding mix and cold milk until thickened, about 1–2 minutes.

Step 4: Add sweetened condensed milk and vanilla extract. Mix until smooth.

Step 5: Fold in 1 cup whipped topping or whipped cream until creamy and fluffy.

Step 6: Arrange a layer of fresh banana slices on top of the chilled crust.

Step 7: Spread the banana pudding mixture evenly over the bananas.

Step 8: Top with an even layer of whipped topping.

Step 9: Garnish with crushed or whole vanilla wafers.

Step 10: Cover with plastic wrap and refrigerate for at least 3 hours (overnight is even better).

Notes

🧊 Storage & Reheating

Store covered in the refrigerator for up to 3 days.

Bananas may brown slightly over time—best served fresh.

Not recommended for freezing due to texture changes.

🥄 Variations

Banana Cream Cheesecake Bars: Add an 8 oz softened cream cheese block to the pudding mixture.

Chocolate Banana Bars: Add a thin layer of melted chocolate over the crust before adding bananas.

Peanut Butter Banana Bars: Swirl ¼ cup peanut butter into the pudding layer.

Gluten-Free: Use gluten-free vanilla cookies for the crust.

Extra Banana Flavor: Use banana pudding mix instead of vanilla.

❓ 10 FAQs

Can I use homemade whipped cream?
Yes—just whip heavy cream with a little sugar until fluffy.

Can I use graham crackers instead of vanilla wafers?
Absolutely—about 2 cups crumbs works perfectly.

How do I prevent bananas from browning?
Lightly coat them with lemon juice or add pudding immediately.

Can I use cooked banana pudding?
Instant pudding works best for firm bars.

Can this be made a day ahead?
Yes—it's actually better the next day.

What milk works best?
Whole or 2% milk creates the thickest pudding.

Can I make this sugar-free?
Use sugar-free pudding and sugar-free wafers.

Do I have to freeze the crust?
No, but freezing helps it firm quickly.

Why is my pudding runny?
The milk ratio was off or it wasn’t chilled long enough.

Can I add extra bananas?
Yes—but avoid overloading or bars may get mushy.

🏁 Conclusion
These Dreamy Banana Pudding Bars deliver everything you love about banana pudding in a handheld, creamy, melt-in-your-mouth dessert. With layers of buttery crust, luscious pudding, and fresh bananas, they’re guaranteed to be a crowd favorite—simple to make and impossible to resist.