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0 from 6 votes

Banana Cream Pie Bars

Faster and easier than making a banana cream pie and taste AMAZING!! A crunchy crust, tender banana slices, luscious banana pudding, and creamy whipped topping make these layered pie bars WINNERS!!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
1 hr 30 mins
Total Time
1 hr 30 mins
Servings: 9
Calories: 230 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 25 Nilla Wafers I used reduced fat
  • ¼ cup Fisher Pecan Halves
  • ¼ cup 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 ½ 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

Instructions

    Cup of Yum
  1. Preheat oven to 350F and line an 8x8-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.

Notes

  • 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.

Nutrition Information

Serving 1 Calories 230kcal (12%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 5mg (2%) Sodium 102mg (4%) Fiber 2g (8%) Sugar 19g (38%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 230

% Daily Value*

Serving 1
Calories 230kcal 12%
Carbohydrates 29g 10%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Cholesterol 5mg 2%
Sodium 102mg 4%
Fiber 2g 8%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.