Banana Cream Pie Bars

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Banana Cream Pie BarsHi, it’s Jenn, From Eat Cake For Dinner. Can you believe Thanksgiving is in only 15 days??? I know, and tomorrow is Christmas. Ha – that’s what it feels like – time is just flying bye. Have you planned out your meal yet? If you need a good roll recipe, these Cloud Like Crescents were easy, buttery and delicious and this Sweet Potato Casserole is irresistible.

Thanksgiving is not Thanksgiving without some kind of Banana Cream Pie. It is my all-time favorite pie EVER. Even though it is really easy to make, I usually only get to enjoy it once a year, BUT I see myself making these bars all year long.

My family loved each and every layer of these luscious bars. Nilla Wafers, Cream Cheese, Bananas, Pudding, Whipped Topping and Caramel are all combined into one delicious dessert. If you want to try something a little different this year, try serving these bars instead of pie.

Banana Cream Pie Bars


Banana Cream Pie Bars

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A simplified version of Banana Cream Pie made into bars with a no-bake crust and topped with layers of luscious ingredients.
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Author Jenn H
Servings: 15 Bars


  • 45 Nilla Wafers finely crushed (around 1 ½ cups)
  • 1/4 c. unsalted butter melted
  • 1 8 oz. pkg. cream cheese, softened
  • 1/2 c. powdered sugar
  • 1 8 oz. tub frozen whipped topping, thawed
  • 3 large bananas sliced
  • 2 3.4 oz. pkgs. vanilla instant pudding mix
  • 3 c. cold milk
  • caramel ice cream topping


  • Combine wafer crumbs and melted butter and toss until crumbs are coated in butter. Press crumbs into the bottom of a 9x13-inch baking pan. Refrigerate until ready to use. Refrigerating the crust hardens it and helps it stick together.
  • Beat cream cheese and sugar in a medium bowl until smooth. Fold in 1 ½ cups of whipped topping. Spread evenly over chilled crust. Top with sliced bananas. Next, beat pudding mixes and milk for two minutes until slightly thickened. Spread over bananas. Top with remaining whipped topping and carefully spread out evenly.
  • Refrigerate for 3 hours before slicing. Drizzle with caramel topping before serving. Note: For easy removal, line baking pan with parchment paper before pressing in the crust, with a slight overhang, so you can lift the bars out of the pan for cutting and serving.


Serves: 15

Calories193kcal (10%)Carbohydrates29g (10%)Protein3g (6%)Fat8g (12%)Saturated Fat4g (20%)Cholesterol13mg (4%)Sodium94mg (4%)Potassium162mg (5%)Fiber1g (4%)Sugar19g (21%)Vitamin A190IU (4%)Vitamin C2mg (2%)Calcium56mg (6%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Jenn H

Hi, I’m Jenn and I blog over at Eat Cake For Dinner. I love being in the kitchen and spending my spare time cooking, baking and blogging. I like all types of food, but cake and frosting are my favorites. If you ask me, the more frosting the better!

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  1. I have made a version of this. I concocted the recipe for my husband who loves banana cream pie. The only difference was I used banana pudding, and it was amazing. I called it Banana Cream Lasagna.

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