Triple Layer Banana Cream Pie Bars Recipe - Allrecipes.com
Triple Layer Banana Cream Pie Bars Recipe
  • READY IN 3+ hrs

Triple Layer Banana Cream Pie Bars

Recipe by  

"Banana slices, pudding, and a creamy pudding layer are topped with more whipped topping in this easy-to-serve dessert for a crowd."

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Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    3 hrs 25 mins

Directions

  1. Preheat oven to 325 degrees F. Mix wafer crumbs, pecans and butter in 13x9-inch baking dish; press firmly onto bottom of dish. Bake 8 min. Cool 10 min.
  2. Top crust with banana slices. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 2 cups of the pudding over banana layer.
  3. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1-1/2 cups whipped topping. Refrigerate 3 hours. Store any leftovers in refrigerator.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchens Tips
  • Size-Wise: At 16 servings, these tasty bars make a great treat for a party.
  • How to Toast Nuts: Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To easily toast nuts, spread them in a single layer in a shallow baking pan. Bake at 350 degrees F for 8 to 10 min. or until lightly toasted, stirring occasionally.
  • Jazz It Up: Garnish dessert with additional sliced bananas and PLANTERS Chopped Pecans just before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2009

Very good and quite simple. My six year old did most of the work and we all enjoyed it as a family. Toasting the nuts is a necessity, please don't skip this part. NOTE: Toss your bananas with a little lemon juice to keep them from browning.

 
Most Helpful Critical Review
Mar 28, 2011

It tastes very artificial. But if you replace half the whipped topping with fresh whipped cream + real vanilla, and also add lemon juice and/or zest to the pudding mixture, that helps reduce the artificial taste of it.

 

22 Ratings

Feb 20, 2010

Texture is creamy, tasty, and not too sweet. Refrigerating four hours, I carefully cut the pie bar and lifted out. Crust did not crumble, however it was not a “bar” consistency. Followed all steps with perfection, using vanilla pudding. Prep time was more like 25 min;, not 15 as mentioned. Definitely a keeper. ... UPDATE - 1/20/10 - made again, only this time I used 1 stick butter (1/2 c) and 1/8 c Apriva sugar w/ required measurement of Nilla cookies. Melted butter in microwave for 40 seconds, and stirred it into Nilla cookies/sugar in a bowl then put in baking dish. Both times I used my Salad Shooter to crumble cookies. The 2nd time, I forgot to add chopped pecans to crust before baking. After cooling, I layered pecans on top of crust. In error, added 1 c cool whip to (Pistacho) pudding and spread on top of crust. Added rest of cool whip to pudding, spreading final layer on top. Garnished with sliced bananas and refrigerated. Crust was much firmer this time. In future makings, I will use 1 stick melted butter for crust. Suggest you do likewise. Of the two flavors used, I prefer Pistacho - yummy!

 
Aug 14, 2009

I used Fat-Free pudding and low fat graham crackers, and Whipped topping. An EXCELLENT way to use up bananas.

 
May 26, 2010

I made these yesterday, they are very good. i used banana cream pudding instead of vanilla. also next time i make these i will use less whipped cream. great recipe thanks for posting.

 
Jan 25, 2010

Made this with my 5 year old so it was a great activity together. Made it in a pie pan instead and added a little more margarine to hold the crust together. Skipped the nuts and made the first layer an 8oz package of fat free cream cheese with 1/2 c powdered sugar (mixed together) then I chopped my bananas for the next layer (mixed with a bit of lemon juice to not turn brown, then sugar free fat free banana pudding, then the pudding/lite cool whip combo, then light cool whip by itself. Hubby said it's the best banana cream pie he's ever had! Will definitely make again, next time might try the cream cheese and then cheesecake pudding?!

 
Mar 09, 2011

This was killer. YUM>Made as written without changes. Gone before my eyes.

 
Dec 09, 2010

This tastes great, I used low fat pudding (banana cream) and sugar free cool whip and it was still fantastic. It did not last long in our house. I did end up using a little more butter to make the crust less crumbly. Thanks

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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