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These Banana Pudding Bars are a different take on your favorite Southern dessert. A cookie crust layered with rich chocolate, creamy pudding, and dolloped with a fluffy topping make a mouthwatering treat! Banana Pudding Bars Makes about 24 Ingredients Crust: 2 cups vanilla wafer crumbs (about 3 cups cookies) ½ cup unsalted butter, melted 1 tablespoon
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In a food processor, chop the Chessman butter cookies and banana chips to sandy crumbs. In a small bowl add the banana chips and butter cookie crumbs, melted unsalted butter, and granulated sugar. Combine until the mixture is completely saturated. Pour the crumbs into the 8×8 baking dish.
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Mash one of the bananas. In a mixing bowl, cream the mashed banana and cream cheese. Add in the confectioners' sugar, and vanilla and mix thoroughly. Fold in 1 cup of the Cool Whip or stabilized whipped cream, and mix until well blended. Slice the two remaining bananas and place over the cooled crust.
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Instructions. Crush the wafers and set aside 1 cup for the top layer of the cookie bars. Mix the remaining wafers with 3/4 cups melted butter, and press into the bottom of a 9" x 13" baking dish. Bake for 5 minutes while preparing the next layer. Stir together the flour, baking soda, salt, sugar, and pudding mix.
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Preheat the oven to 350 degrees Fahrenheit. Prepare a baking dish with parchment paper and set aside. Blend 1 box of the vanilla wafers in a food processor or blender until crumbs. Add the crushed wafers and ¼ cup of brown sugar to a mixing bowl. Combine with a fork.
Easy Banana Pudding Bars Recipe The Novice Chef
Step 3. Chop 2 of the bananas; place in a saucepan with brown sugar and lemon juice and cook until sugar dissolves. Remove from heat, and stir in banana liqueur; cool 10 minutes. Step 4. Beat cream cheese and 1 cup sugar until light and creamy. Add eggs, 1 at a time, beating until just combined.
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Press into the bottom of a 9×13-inch baking pan. Place in oven and bake for about 10 minutes, until golden brown. Place on a wire rack to cool. In a medium saucepan, combine 2 ¾ cups milk, banana puree, ¾ cup sugar, and vanilla. Cook over medium heat, whisking frequently, until mixture boils.
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Step 2 Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped.
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Step 2: In a large bowl, beat cream cheese and sugar with a hand mixer until well-blended. Fold in 1 1/2 cups of the whipped topping. Spread the cheesecake filling over the cookie crust, then arrange an even layer of the banana slices. Step 3: In a separate large bowl, whisk pudding mixes, vanilla extract and milk for 2 minutes, until thickened.
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Let pudding mixture sit for 5 minutes to thicken up, then fold in cool whip, until well combined. Pour and chill. Pour pudding mixture on top of banana slices and smooth the top with a spatula as needed. Cover bars with foil or saran wrap and store in the refrigerator for 2-3 hours (or overnight). Serve!
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Place the milk and banana chips in a small saucepan over medium heat, bring to a simmer, and cook for 10 minutes. Remove from the heat and cool for 10 minutes. Meanwhile, whisk the sugar, cornstarch, and salt together in a medium saucepan to remove any lumps. Add the egg yolks and stir until smooth.
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How to make Banana Pudding Cheesecake Bars. STEP ONE: Make the crust. First, mix the vanilla wafer crumbs with melted butter and press into a 9×9 baking dish and bake for 10 minutes at 350°. STEP TWO: Make the cheesecake filling. Mix together the cream cheese and sugar in a large bowl until smooth and creamy.
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Top with banana slices. In a medium bowl, beat pudding mix, cold milk, and cold cream with a mixer at medium speed until thick and smooth, about 2 minutes. Spread onto bananas. Spread whipped cream onto pudding. Cover and refrigerate for at least 4 hours before serving or up to 2 days. Garnish with vanilla wafers, if desired.
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Preheat oven to 325º. Mix wafer crumbs 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. Spread 2 cups pudding over bananas. Stir 1 cup whipped topping into remaining pudding and spread over pudding layer.
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Combine the vanilla wafer crumbs, butter, sugar, and salt. Press firmly into the bottom of a 9-inch square dish. Refrigerate or freeze until firm (about 30 minutes). Spread the dulce de leche over the crust. Arrange the banana slices over the dulce de leche. Spread the pudding over the bananas.
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Whisk for two minutes. Pour half of the pudding mixture over the crust and top with the banana slices. Spread the rest of the pudding over the top. Cover and refrigerate the bars for at least 2-3 hours. Spread on the thawed whipped topping. Use 1 container for a thin layer or 2 containers for a thick layer.
