Ingredients
Scale
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
- 8 oz Cream cheese, softened to room temperature
- 2 cups Cold whole milk
- 2 packages (3.4 oz each) Instant vanilla pudding mix
- 3 Large ripe bananas, sliced into rounds
- 1 container (8 oz) Whipped topping (like Cool Whip) or stabilized whipped cream
- Optional: Extra graham cracker crumbs or Nilla wafers for garnish
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir the mixture until it looks like wet sand and all crumbs are evenly coated. Press this mixture firmly into the bottom of a 9×13 inch baking dish lined with parchment paper. Use the bottom of a flat measuring cup to pack the crust tightly, ensuring an even layer. Place the crust in the freezer for 10 minutes to set while you prepare the filling.
- In a large bowl, beat the softened cream cheese with a hand mixer until it is smooth and lump-free. Gradually pour in the cold milk and the two packages of instant vanilla pudding mix. Continue beating on low speed for about two minutes until the mixture thickens significantly. Once the pudding is thick, gently fold in half of the whipped topping using a spatula. This creates a light, mousse-like texture that is both rich and airy.
- Remove the crust from the freezer. Arrange a single layer of sliced bananas over the entire surface of the crust. Pour the creamy pudding mixture over the bananas and spread it evenly with an offset spatula. Top the pudding layer with the remaining whipped topping, smoothing it out to the edges. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Before serving, sprinkle with extra graham cracker crumbs or crushed Nilla wafers, then slice into bars and enjoy.
- Cook Time: 4 hours 20 minutes (includes chilling)