Ingredients
- 2 cups vanilla wafer crumbs (about 60 wafers)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 3 ripe bananas, sliced
- 1 teaspoon vanilla extract
- Optional: 1/4 cup crushed pecans for topping
Feel free to substitute the heavy whipping cream with store-bought whipped topping if you’re in a pinch. And if you want a nutty twist, those pecans will add a lovely crunch!
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or line it with parchment paper.
- In a medium bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated. Press the mixture evenly into the bottom of the prepared dish to form the crust.
- Bake the crust for 10 minutes, then let it cool completely on a wire rack.
- Prepare the vanilla pudding by whisking the pudding mix with cold milk in a large bowl. Let it sit for 5 minutes to thicken.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold half of the whipped cream into the thickened pudding to lighten it up.
- Layer the sliced bananas evenly over the cooled crust. Spread the pudding mixture on top of the bananas.
- Top with the remaining whipped cream, spreading it evenly. If using, sprinkle crushed pecans over the top.
- Refrigerate for at least 4 hours or overnight to allow the bars to set. Slice into bars and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International