Triple Layer Banana Cream Pie Bars

Triple Layer Banana Cream Pie Bars


"Banana slices, pudding, and a creamy pudding layer are topped with more whipped topping in this easy-to-serve dessert for a crowd."

Ingredients 3 h 25 m {{adjustedServings}} servings 216 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
Tips & Tricks


  • Kraft Kitchens Tips
  • Size-Wise: At 16 servings, these tasty bars make a great treat for a party.
  • How to Toast Nuts: Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To easily toast nuts, spread them in a single layer in a shallow baking pan. Bake at 350 degrees F for 8 to 10 min. or until lightly toasted, stirring occasionally.
  • Jazz It Up: Garnish dessert with additional sliced bananas and PLANTERS Chopped Pecans just before serving.
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Reviews 17

  1. 22 Ratings

Sarah Jo

Very good and quite simple. My six year old did most of the work and we all enjoyed it as a family. Toasting the nuts is a necessity, please don't skip this part. NOTE: Toss your bananas with a little lemon juice to keep them from browning.

The King's kid

Texture is creamy, tasty, and not too sweet. Refrigerating four hours, I carefully cut the pie bar and lifted out. Crust did not crumble, however it was not a “bar” consistency. Followed all steps with perfection, using vanilla pudding. Prep time was more like 25 min;, not 15 as mentioned. Definitely a keeper. ... UPDATE - 1/20/10 - made again, only this time I used 1 stick butter (1/2 c) and 1/8 c Apriva sugar w/ required measurement of Nilla cookies. Melted butter in microwave for 40 seconds, and stirred it into Nilla cookies/sugar in a bowl then put in baking dish. Both times I used my Salad Shooter to crumble cookies. The 2nd time, I forgot to add chopped pecans to crust before baking. After cooling, I layered pecans on top of crust. In error, added 1 c cool whip to (Pistacho) pudding and spread on top of crust. Added rest of cool whip to pudding, spreading final layer on top. Garnished with sliced bananas and refrigerated. Crust was much firmer this time. In future makings, I will use 1 stick melted butter for crust. Suggest you do likewise. Of the two flavors used, I prefer Pistacho - yummy!


I used Fat-Free pudding and low fat graham crackers, and Whipped topping. An EXCELLENT way to use up bananas.