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Banana Cream Bars

Recipe by Julia Pacheco
5.0 from 1 vote
Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

25

minutes
Cooling time

2 – 3

hours
Cook Mode

Keep the screen of your device on

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

  • 1/3 cup powdered sugar

  • 8oz cool whip

  • 1 1/2 cups milk

  • 1 tsp vanilla extract

  • 1 Instant banana pudding (4 oz)

Directions

  • 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!

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About Julia Pacheco

Hello, Iโ€™mย Julia Pacheco, and Iโ€™m so glad youโ€™re here! Iโ€™m a published cookbook author with a passion for creating delicious,ย budget-friendlyย meals. My blog focuses on recipes that areย accessibleย andย enjoyable, because I truly believe in the power of food toย heal,ย inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, Iโ€™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.

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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!