No Bake Banana Pudding Icebox Bars. Easy and delicious, these No Bake Banana Pudding Icebox Bars combine cheesecake and banana pudding over a Nilla cookie crust and cut into perfect little squares to make a delightful dessert this holiday season! This make ahead and freeze dessert is served with whipped cream, mini wafer cookies and a slice of banana on top. YUM! And tastes like our favorite banana pudding cream pie, except that it’s frozen!
It’s no secret, we love bananas! And, we love no bake desserts! So when I found this recipe in a magazine, 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!
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 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. SO pretty!!
No Bake Banana Icebox Bars turned out really great! There’s only one tip to remember, and that is to add the whipped cream right before you serve them. Otherwise, the whipped cream (especially the can brand) melts too quickly and will ruin the appearance.
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 desert-eating experience!
- 1 + ½ cups crushed Nilla wafers
- 5 Tbsp. unsalted butter, melted
- 2 Tbsp. sugar
- pinch sea salt
- ¾ cup of heavy cream
- ½ Tbsp. powdered sugar
- ¼ tsp. banana extract
- 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.
- 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.
- 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.
- 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
More recipes for Bananas?
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