Baking is tied to so many of my thoughts on a daily basis. I am always thinking of new ideas for cookies or finding recipes I want to try. I guess that just happens when so many years of your life are tied up in baking. Even now in my mind I am still thinking about getting treats ready for Valentines Day and Easter. In the bakery, you are always working for the next season and planning for the season after that. Maybe that’s why this recipe came to mind. It is so light, fruity and kind of perfect.
I made this a few months ago at my last job. It was a hit and so pretty! Almost every recipe I found for this is a diet version. You can so do that! Here is a great recipe for a healthier version. The one I have here is a richer, not so healthy version. Enjoy!
Banana Pudding Squares
1 1/4 cup Nilla Wafers, finely crushed
1/4 cup Butter, melted
8 oz. Cream Cheese, Softened
1/2 cup Powdered Sugar
1 8 oz. tup Whipped Topping, thawed and divided
3 ripe Bananas, medium size
2 cups milk
1 cup Heavy Cream
2 small box size Banana Pudding
Whole Nilla Wafers for garnish
- Mix wafers and butter together and press firmly into the bottom of a 9×13 pan. Set in freezer until needed to firm up the crust.
- Mix cream cheese and powdered sugar together until well blended. Gently stir in 1 1/2 cups of the whipped topping. Spread this mixture over the crust evenly being careful not to pull up the crust.
- Cut bananas lengthwise in half. Arrange banana sliced in rows touching each side of the pan. You will need to trim a few of the bananas to be able to reach each side. I like to decide what dimensions I am cutting the bars at so I can have the rows of bananas in the middle of each piece as in the photo.
- Pour milk and heavy cream into bowl and add the pudding mix. Beat until pudding becomes thick. Spread this mixture over the bananas. Garnish with remaining whipped topping and a Nilla Wafer