Banana Pudding Squares
"I found this recipe in a Kraft magazine. Prep time does not include refrigeration time. Recipe hounds, please note Deely's review! I have changed the pan size to 8x8 because Deely says this recipe will not make enough to fill a 9x13 pan. If a larger dessert is needed, please double the recipe."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 20 vanilla wafers, finely crushed
- 3 tablespoons butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup powdered sugar
- 1 (8 ounce) Cool Whip, thawed & divided
- 3 medium bananas
- 3 cups milk
- 2 (3 ounce) packages instant vanilla pudding
- 1⁄2 semi-sweet chocolate baking square, grated
directions
- Mix wafers and butter. Press firmly into bottom of 8x8 baking dish.
- Beat cream cheese and powdered sugar together. Gently fold in 1-1/2 cups of the Cool Whip. Spoon mixture over the crust; carefully spread to cover.
- Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over the cheese mixture.
- Pour milk into a large bowl; add pudding mixes. Beat 2 minutes. Spoon over bananas.
- Spread with remaining whipped topping. Sprinkle evenly with chocolate.
- Refrigerate at least 3 hours.
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Reviews
-
I was just getting ready to post this delicious recipe then realized it was already posted. This is an awesome dessert. I've made it several times and the kids love it. I used an 8 x 8 pan even though the original Kraft recipe does say 13x9 inch dish. -
I'm giving this recipe 5 stars because it really tastes wonderful. That said, I had to double most of the ingredients to fit a 9x13 pan. I spoke with Chris and she gave me the go ahead on this review, as she hadn't made it yet. I doubled the wafers and butter, used 4 bananas, 3 boxes of pudding and 4 1/2 cups milk. I'm sure you could double the whole recipe, but I didn't have extra cream cheese or cool whip.Also I used a wafer crumb topping instead of chocolate. This dessert makes a really pretty presentation and best of all it's a make ahead recipe that tastes better the next day.
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
