Triple Layer Banana Cream Pie Bars Recipes

Steps:

• Heat oven to 325ºF. Mix wafer crumbs, nuts and butter in 13x9-inch baking dish; press onto bottom of dish. Bake 8 min. Cool 10 min. Top with bananas. Beat pudding mixes and milk with whisk 2 min.; spread 2 cups pudding over bananas. Stir 1 cup COOL WHIP into remaining pudding; spread over pie. Top with remaining COOL WHIP. Refrigerate 3 hours.

Steps:

• Spread bananas onto bottom of crust; sprinkle with half the nuts.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over ingredients in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
• Refrigerate 3 hours or until firm.

Steps:

• Preheat over to 325 degrees. Mix wafer crumbs, pecans and butter in 13 X 9 baking dish; press firmly onto bottom of dish. Bake 8 minutes. Cool 10 minutes.
• Top crust with banana slices; pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes 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.
• Cook time is time in refrigerator.

Steps:

• Preheat oven to 325 degrees F. 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 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 any leftovers in refrigerator.

Steps:

• COMBINE wafers and butter; press firmly onto bottom of 13x9-inch dish.
• MIX cream cheese and powdered sugar until well blended. Stir in 1-1/2 cups of the whipped topping. Spread evenly over crust; set aside.
• Cut bananas in slices;Arrange in a nice layer over the cream cheese mixture.
• POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute Spoon over bananas.
• Spread top with remaining whipped topping. Sprinkle evenly with chocolate.
• Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.
• If you would like you can go ahead and use reduced fat Nilla waffers, cool whip, milk, and pudding. It was once part of the original recipe. You can also go ahead and treat yourself and use the full fat version of all the ingredients also, they both come out wonderful and rich.