Ingredients
- 1 box (12 ounce) Nilla Wafer Cookies (about 80 cookies, crushed)
- 1/2 cup butter, melted
- 1 package (8 ounce) cream cheese, softened (light is fine)
- 2 cups powdered sugar
- 2 containers (8 ounces each) frozen whipped topping, thawed (Cool Whip, thawed)
- 1 box (5.1 ounce) banana cream instant pudding
- 2 cups milk (2% or whole)
- 3 to 4 large bananas, sliced
- Optional for topping
- Crushed Nilla Wafer crumbs
- Caramel sauce (homemade is better and thicker)
- Sliced bananas
How to Make
-
Step 1: Mix together the crushed cookies and melted butter. Press into a 9x13" baking pan. Bake at 350 degrees for 10 minutes. Let cool.
-
Step 2: Beat together the cream cheese, powdered sugar, and 1 container of Cool Whip. Spread on top of cooled cookie crust.
-
Step 3: Beat together the banana cream pudding with milk. Let stand for about 4-5 minutes until it has thickened. Spread on top of cream cheese layer.
-
Step 4: Spread sliced bananas on top of pudding, covering the entire pan.
-
Step 5: Spread the last container of Cool Whip on top of the bananas. Let set in the fridge for at least 2 hours before serving.
-
Step 6: Top with caramel sauce, sliced bananas and crushed cookies as a garnish (this is optional but I do say to go with it, it makes it look and taste better!).
Tips & Variations
- 9x13 pan
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.