No Bake Banana Pudding Icebox Bars combines cheesecake and banana pudding filling over a Nilla cookie crust to make a frozen treat and a delightful dessert this holiday season! Cut into perfect little squares and serve with whipped cream, mini wafer cookies and a slice of banana on top, makes these no bake banana pudding icebox bars taste like our favorite banana pudding cream pie, except it’s frozen! YUM!
It’s no secret, we love bananas! And, we love no bake desserts too! So when I found this recipe for no bake banana pudding icebox bars in a magazine, I just knew I had to try it!
No Bake Banana Pudding Icebox Bars comes together in 3 easy steps.
First step, make the crust. Line the baking dish with parchment paper and fold it at the seams to make it fit better into the baking dish.
Next, crush Nilla cookies and mix with butter and some sugar, then spread evenly on the bottom of the baking dish, place it into the freezer while you prepare the pudding and cream cheese mixture.
Second step is to make the banana pudding and cheesecake mixture and fold them together. Then the third step is to make the whipped cream and fold some into the banana pudding mixture.
Finally, pour the entire banana pudding mixture over the prepared crust. And freeze!
Sounds like it’s a lot of steps, but it’s very easy.
For this recipe, I decided to make real whipped cream instead of using artificial whipped topping.
Call me crazy, but I’d rather go the extra effort or mile to make my desserts mostly all natural and use organic ingredients as much as possible.
Also, the very first time I made these no bake banana pudding icebox bars, I found the banana flavor to be a little too weak, especially, when I used the organic banana pudding mix.
Therefore, the second time I made them, I added in some banana extract into the mixture to improve the flavor. And even added some into the whipped cream. I needed this dessert to have a more banana punch to it.
But, hey…that’s me!
When you are ready to serve, pull up on the parchment paper and pop it out of the baking dish. You’ll find it pops out easily.
Then transfer onto a cutting board and use a good sharp knife to cut into perfect little squares!
Serve each bar with some whipped cream on top, then add a Nilla Wafer Mini Cookie and a slice of banana as garnish, makes these no bake banana pudding icebox bars look SO pretty!!
No Bake Banana Pudding Icebox Bars turned out really great! There are easy enough to make ahead and serve!
You can’t go wrong when you add whipped cream to these Banana Pudding Icebox Bars. A perfect square topped with whipped cream, a wafer cookie and a slice of banana, is the quintessential dessert-eating experience!
Here’s a really good tip to remember!
Just before serving, always add the whipped cream at the last minute to each bar, then serve immediately. Otherwise, the whipped cream (especially if you use the already-made brand) will melt too quickly and will ruin the appearance.
No Bake Banana Pudding Ice Box Bars
Author: 2 sisters recipes
Recipe type: Dessert
Serves: 12 bars
No Bake Banana Pudding Icebox Bars are easy to make and freeze dessert! Topped with whipped cream, a mini Nilla cookie and a slice of banana and cut into perfect little squares, makes a delightful dessert during any holiday season!
For the Crust:
- 1 + ½ cups crushed Nilla wafers
- 5 Tbsp. unsalted butter, melted
- 2 Tbsp. sugar
- pinch sea salt
Fresh Whipped Cream:
- ¾ cup of heavy cream
- ½ Tbsp. powdered sugar
- ¼ tsp. banana extract
For the Filling:
- 1 package (8-ounce) cream cheese, softened
- ¼ cup sugar
- ⅛ tsp. banana extract
- 1 + ½ cups of whipped cream - divided
- 1 package (3.4-ounce) instant banana pudding mix ( or use Organic Pudding Mix)
- 1 + ¾ cups whole milk
- Whipped cream
- 1 small banana - sliced
- 12 mini Nilla wafers
- Line a 8" X 10" baking dish or pan with parchment paper. Fold the paper at the seams to make it sit into the baking dish. Allow the parchment paper to overlap the dish.
Make the crust:
- In a medium bowl, combine crushed Nilla wafers (about 2 cups of mini wafers crushed) with butter, sugar, and salt. Press in an even layer into the prepared baking dish or pan. Then place it into the freezer while you make the filling.
Make whipped cream:
- In a medium size bowl, and using a hand mixer, beat the heavy cream for 2 minutes. Add in the powered sugar and ½ teaspoon banana extract and continue to beat until the whipped cream forms stiff peaks. Chill in the fridge while you make the filling.
Make Pudding & Cheesecake Filling:
- In a medium size bowl, whisk together pudding mix and milk for about 2 minutes. Place the banana pudding into the fridge for a few minutes or more until it thickens a little.
- NEXT: In a large bowl and using a hand mixer, beat cream cheese,sugar and ⅛ teaspoon banana extract until smooth and creamy. Then, gently fold in the whipped cream (about 1 + ½ cups), until well combined. (Reserve the remaining whipped cream in the fridge to use as the topping). Then fold in the banana pudding into the cream cheese mixture.
- Pour the banana pudding cheesecake filling into the prepared crust and smooth into an even layer. Freeze for at least 6 hours, until firm, or overnight is best.
- When firm, remove from freezer and pull up on the parchment paper to pop out the frozen pudding. Transfer onto a cutting board and slice into 12 equal squares, or bars.
- Top each bar with a dollop of fresh whipped cream, add a slice of banana and a mini Nilla wafer on top and serve.
- Yields: 12 bars
If you decide to use Organic banana pudding and need to cook the pudding on stove-top, you will need to place it into the freezer for a few minutes to cool down before you incorporate into the cream cheese mixture.
Looking for More Recipes for Bananas? Try these!
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