5 from 1 vote

Banana Cream Bars

By: Julia Pacheco
Layers of creamy banana pudding and whipped topping over a cookie crust—these no-bake Banana Cream Bars are cool, dreamy, and totally irresistible.
Prep: 25 minutes
Cook: 40 minutes
Total: 1 hour 5 minutes
Servings: 8 servings
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Ingredients 

  • 20 Golden Oreos, Crust
  • 5 Golden Oreos, Final topping
  • 4 ounces cream cheese, softened
  • 3 bananas, 2 sliced, 1 mashed
  • 4 tbs unsalted butter, melted
  • ⅓ cup powdered sugar
  • 8 oz cool whip
  • 1 ½ cups milk
  • 1 tsp vanilla extract
  • 1 Instant banana pudding, 4 oz

Instructions 

  • Crust: Blend or with a rolling pin crush about 20 Oreo’s. Melt the butter and mix in to the crushed cookies. Pour in to an 8×8 baking dish to create a crust. Place in freezer for a minimum of 30 minutes.
  • In a bowl, combine the instant banana pudding with the milk. Set aside.
  • With an electric mixer, combine 1 mashed banana and cream cheese and mix until creamy. Stir in vanilla and powdered sugar. Gently fold in 1 cup of cool whip.
  • Remove the crust from the freezer, create a single layer with all the sliced bananas.
  • Pour the mix from step 3 over the layer of bananas and spread evenly. Next, pour the pudding from step 2 over and spread evenly. Top with a layer of cool whip.
  • Let it chill in the fridge for 2 – 3 hours. Top with a few broken or crushed Oreo’s and sliced banana. Enjoy!

Video

Nutrition

Calories: 411kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 231mg | Potassium: 313mg | Fiber: 2g | Sugar: 32g | Vitamin A: 517IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Rhonda says:

    I think you might mention in the beginning that you’ll need extra cool whip above the 8 ounces for the top. Great recipe thank you!

    Reply