Banana Cream Pie Bars #summer #desserts

These banana cream pie bars are what dreams are made of. In the event that you cherish banana cream pie, you will love these, on the grounds that they have all similar layers and the sky is the limit from there! Simply take a gander at every one of those yummy layers.

These bars are made with a Nilla Wafer treat outside layer (however you could utilize graham saltines on the off chance that you like). The entire pastry is no heat, right down to the outside layer. Which means you don't need to warmth up your broiler at all for this one, however regardless you get a delightful treat. Ideal for those sweltering summer days!

This sweet is actually no problem, and made in just around 15 minutes or less. The main crucial step is holding up 3-4 hours while everything chills and sets in the refrigerator!

Also try our recipe Vanilla Magic Custard Cake

Banana Cream Pie Bars are a delicious no bake dessert! They start with a cookie crust, a homemade cheesecake filling, and banana pudding, all topped with a creamy whipped topping!

Ingredients
For the Cookie Crust:

• 3 cups Nilla Wafers
• 4 TBS butter (melted)
• For the Cheesecake Layer:
• 8 oz cream cheese (softened)
• 1/2 cup white sugar
• 1 cup Cool Whip

For the Pudding Layer:

• 3.4 oz instant banana pudding
• 1 1/4 cup whole milk
• 1/2 cup Cool Whip

For the Cool Whip Layer:

• 1 1/2 cups Cool Whip (remaining from an 8oz container)

Instructions
For the Cookie Crust

1. Grind up Vanilla Wafer Cookies in a blender, until a fine crumb is reached. 
2. Mix crushed cookies and melted butter in a small bowl. 
3. Pour into the bottom of an 8x8 or 9x9 pan, lined with foil, for easier cutting and clean up. 
4. Place in the fridge for 10 minutes. 

For the Cheesecake Layer:

1. Beat cream cheese until smooth.
2. Add in sugar and beat for 2-3 minutes until smooth and creamy. 
3. Fold in the cool whip. 
4. Spread layer evenly over the top of the cookie crust.

For the Pudding Layer:

1. Add pudding mix to a large bowl, and pour in milk. 
2. Whisk for about 2 minutes until pudding starts to thicken. 
3. Fold in 1/2 cup of Cool Whip
4. Pour pudding over the cheesecake layer and smooth top. 
5. For the Cool Whip Layer
6. Carefully spread remaining Cool Whip over the top and spread till smooth. 
7. Place in the fridge for about 3 hours before serving. 
8. Carefully lift edges of foil to remove the whole dessert, before slicing to make easier removal. Enjoy!

Read more our recipe : Easy Pineapple Wine Punch

Source : https://bit.ly/2MrPLWS