We have a favorite ice cream place that makes the best Banana Cream Pie Shakes. We love a good shake, and I love the Banana Cream Pie shake because it is light and honestly...I can eat it all and not feel so bad as opposed to the Hot Fudge shake, with extra hot fudge. Anyhow this post is not a Banana Cream Pie shake, but Banana Cream Pie Bars that taste so close to the yummy shake that I love. It is so tasty, light, and delicious for a summer dessert! It is definitely a favorite at our house. I found this recipe in another Kraft Food & Family Magazine.
***Sorry for the lack of posting. I am 3 weeks away from having a baby, and have this huge desire to clean, organize, remodel, and do the things that would have been a lot easier 1 year ago when I didn't have a basketball in my tummy and could move a lot quicker without so much pain. My sister on the other hand is now pregnant, and sicker than ever. She doesn't even want to think about food, let alone look at our blog. We will do our best to keep up on the posts... in the meantime hang in there with us...please!!!
Triple-Layer Banana Cream Pie Bars
Kraft Food & Family - Jeff DeLong
1 1/2 cups crushed Nilla Wafers (about 60 wafers)
1/2 cup Planters Chopped Pecans
1/3 cup butter or margarine, melted
3 bananas, sliced
3 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
2 1/2 cups thawed Cool Whip Whipped Topping
Preheat oven to 325 degrees. Mix wafer crumbs, pecans and butter in 13X9-inch baking dish; press firmly onto bottom of dish. Bake 8 min. Cool 10 min.
Top crust with banana slices. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 2 cups of the pudding over banana layer.
Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1 1/2 cups whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator.