Banana Cream Pie Bars

YIELD: ONE 8X8-INCH PANTOTAL TIME: ABOUT 90 MINUTES,
FOR COOLING AND SETTING UPPREP TIME: 10 MINUTES
COOK TIME: ABOUT 12 MINUTES



"Taste of Banana Cream Pie Bars - It's faster and easier than making banana cream pie and it tastes AMAZING !! Crispy crust, soft banana slices, delicious banana pudding, and creamy shake topping

INGREDIENTS

• 25 Nilla Wafers (I use reduced fat)
• 1/4 cup of Candlenut Rice Fisher
• 1/4 cup (half of one stick) unsalted butter, melted
• about 3 medium / large bananas, sliced ​​into thin rounds; shared (see Note below)
• one 3.5 ounce instant box pudding
• 1 1/2 cups cold 2% milk (do not use real cow's milk or pudding)
• one 8 ounce container whipped topping (I use fat free), divided

DIRECTION:

• Preheat the oven to 350F and an 8 × 8 inch pan line with foil for easy cleaning and spray with cooking spray; set aside.
• On a food processor jar equipped with an S-blade, add Nilla Wafers, pecans, and stir at high speed until you have good crumbs.
• Add melted butter and stir to mix well.
• Turn the mixture into a prepared skillet and wrap it hard with a spatula to form a flat layer of crust.
• Bake for about 12 minutes, or until the skin layer hardens.
• Add the banana slices evenly over the crust so that it is completely covered; set aside.
• For a large bowl, add the pudding mixture, milk, and stir for 2 minutes until the pudding thickens.
• Add 3/4 cup of topping and stir it to add; reserve the remaining shake topping.
• Turn the pudding mixture over the banana peel, smooth it gently using a spatula.
• Flatten the remaining whip that is left over the pudding, smooth it gently with a spatula as needed.
• Place the pan in the refrigerator for about 90 minutes, or until it is cold and there is time to prepare it.
• Before serving, garnish each piece with banana slices. Dessert will remain airtight for up to 3 days in the refrigerator, maybe longer; But you risk bananas in desserts that oxidize over time.

NOTES AND RECIPES TIPS:

• Use ripe bananas but not too ripe; save the super ripe for banana bread. Bananas that are very ripe will become more porridge under the pudding and not tempting.

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