This is not a dietetic recipe. You get the full flavors from all the ingredients. This recipe is a step up from the other banana pudding recipes. It is delicious and when served is pretty. My family enjoys it when I make this.
Blue Ribbon Recipe
This recipe has the awesomeness of banana pudding and banana cream pie all wrapped up in a cute square package! It’s a delicious no-bake dessert. The layers of vanilla wafers, bananas, pudding, and whipped topping are arranged in nice even layers so they can be cut into squares for easy serving. Easy to make, you’ll want seconds of this treat.
NOTE: We would definitely recommend doubling the crust recipe. We were able to press it into a 9×13 pan, but the layer is thin.
Ingredients
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35Nilla wafers, crushed
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1/4 cmargarine, melted (1/2 stick)
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1 pkgPhiladelphia cream cheese, softened (8 oz.)
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1/2 cpowdered sugar
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1 pkgCool Whip, thawed, divided (16 oz)
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3bananas
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3 cmilk, cold
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2 pkgJell-o vanilla flavor instant pudding (4-serving size each)
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1/2square of Baker’s semi-sweet baking chocolate, grated
How to Make Banana Pudding Squares
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Combine wafer crumbs and margarine.
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Press firmly onto the bottom of the 9×13-inch dish. Refrigerate while preparing the filling.
**If you want a thicker crust, double the crust ingredients to get it to easily cover the bottom of a 9X13 pan. -
Mix cream cheese and sugar in a medium bowl until well blended.
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Stir in 1-1/2 cups of the whipped topping. Spread carefully onto crust. Set aside.
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Pour milk into a large bowl.
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Add dry pudding mixes. Beat with wire whisk 2 min.
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Slice bananas and arrange over cream cheese mixture.
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Spoon pudding over bananas.
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Spread with remaining whipped topping;
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Sprinkle with chocolate. You can also skip the chocolate and put a layer of Nilla wafers on top or just leave the Cool Whip as the topping.
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Refrigerate at least 3 hours before serving. When ready to serve cut into squares. Store leftovers in the refrigerator.
