Banana Pudding Bars
Posted on August 13, 2025
Banana Pudding Bars
**Crust:**
- – 1 1/2 cups crushed Nilla Wafers
- – 5 tablespoons unsalted butter (melted)
- – 2 tablespoons granulated sugar
- – Pinch of flaky sea salt
**Filling:**
- – 1 1/2 (8-ounce blocks cream cheese, softened)
- – 1/2 cup granulated sugar
- – 1 1/2 cups whipped topping
- – 1 3/4 cups whole milk
- – 1 (3.4-ounce package instant banana pudding mix)
**Topping:**
- – Whipped topping for dolloping
- – 1/2 banana (sliced)
- – 9 Nilla Wafers
#### Crust
- Line an 8″ x 8″ pan with parchment paper. In a medium bowl, combine crushed Nilla Wafers, melted butter, granulated sugar, and a pinch of salt. Press the mixture evenly into the prepared pan. Freeze until ready to use.
#### Filling
- In a large bowl, use a handheld mixer on medium-high speed to beat the cream cheese until fluffy and smooth. Add the sugar and beat until combined. Gently fold in the whipped topping.
- In a separate medium bowl, whisk together the milk and banana pudding mix. Refrigerate until thickened, about 5 minutes. Fold this mixture into the cream cheese mixture until well combined.
- Pour the filling over the prepared crust and smooth into an even layer. Freeze until firm, at least 6 hours or overnight.
#### Topping
- Slice the cheesecake into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.
