I take classic Rice Krispies treats and give them a creamy, fruity twist by adding vanilla pudding and fresh bananas. These Banana Pudding Rice Krispies bars are soft, gooey, and layered with nostalgic banana pudding flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons unsalted butter
1 (10 oz) bag mini marshmallows
6 cups Rice Krispies cereal
1 cup vanilla pudding (instant or homemade)
2 ripe bananas, sliced
1 cup vanilla or banana-flavored wafer cookies, crushed (optional)
Optional: whipped cream or banana slices for topping
Directions
I start by melting the butter in a large pot over low heat. Once melted, I add the mini marshmallows and stir until the mixture becomes completely smooth.
I remove the pot from the heat and immediately stir in the Rice Krispies cereal, making sure every piece is well coated.
I let the mixture cool slightly so it is not too hot, then I gently fold in the vanilla pudding until combined.
In a greased 9×13-inch pan, I spread half of the Rice Krispies mixture evenly across the bottom. I add a layer of sliced bananas and sprinkle crushed wafer cookies on top if I am using them. I finish by spreading the remaining Rice Krispies mixture over the top and gently pressing it down.
I refrigerate the pan for at least 1 hour to allow the bars to set. Once chilled, I cut them into squares and top with whipped cream or extra banana slices if I like.
Servings and Timing
This recipe makes about 12 bars.
Prep time: 10 minutes
Chill time: 1 hour
Total time: About 1 hour and 10 minutes
Variations
I sometimes add a teaspoon of banana extract to the pudding for a stronger banana flavor.
Then I like to swap vanilla pudding for banana pudding to enhance the fruity taste even more.
I occasionally mix crushed wafers directly into the cereal mixture for added crunch throughout.
For a chocolate twist, I sprinkle mini chocolate chips into the mixture once it has cooled slightly.
Storage/Reheating
I store the bars covered tightly in the refrigerator for up to 3 days. Because of the pudding and fresh bananas, I keep them chilled at all times.
I do not recommend reheating these bars, since I prefer their firm, chilled texture. If they become slightly firm from the fridge, I let them sit at room temperature for a few minutes before serving.
FAQs
Can I use homemade pudding instead of instant?
Yes, I can use homemade pudding. I just make sure it is fully cooled and thick before folding it into the cereal mixture.
How do I keep the bananas from browning?
I slice the bananas right before layering. If I want extra protection, I lightly toss them in a small amount of lemon juice.
Can I freeze these bars?
I do not recommend freezing them because the pudding and bananas can change texture once thawed.
Can I make these ahead of time?
Yes, I often prepare them a day in advance and keep them refrigerated until ready to serve.
What type of wafers work best?
I like classic vanilla wafers, but banana-flavored wafers also work well if I want a stronger banana flavor.
Conclusion
I enjoy making Banana Pudding Rice Krispies when I want a quick, no-bake dessert that combines creamy pudding, gooey marshmallows, and fresh bananas. The layers of flavor and texture make these bars a fun twist on a childhood favorite, and I love how simple they are to prepare and share.
📖 Recipe:
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Banana Pudding Rice Krispies
- Total Time: 1 hour 10 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Soft and gooey Rice Krispies treats layered with creamy vanilla pudding and fresh bananas for a nostalgic banana pudding twist.
Ingredients
3 tablespoons unsalted butter
1 (10 oz) bag mini marshmallows
6 cups Rice Krispies cereal
1 cup vanilla pudding (instant or homemade, cooled)
2 ripe bananas, sliced
1 cup vanilla or banana-flavored wafer cookies, crushed (optional)
Whipped cream or extra banana slices for topping (optional)
Instructions
- Melt the butter in a large pot over low heat.
- Add the mini marshmallows and stir until completely melted and smooth.
- Remove from heat and stir in the Rice Krispies cereal until evenly coated.
- Allow the mixture to cool slightly, then gently fold in the vanilla pudding until combined.
- Press half of the mixture into a greased 9×13-inch pan.
- Layer sliced bananas evenly over the mixture and sprinkle with crushed wafer cookies if using.
- Spread the remaining cereal mixture over the top and gently press down to level.
- Refrigerate for at least 1 hour until set.
- Cut into 12 bars and top with whipped cream or additional banana slices if desired.
Notes
Add 1 teaspoon banana extract for stronger banana flavor.
Banana pudding can be used instead of vanilla pudding.
Mix crushed wafers directly into the cereal mixture for added crunch.
Sprinkle mini chocolate chips into the mixture for a chocolate variation.
Store tightly covered in the refrigerator for up to 3 days.
Do not freeze, as bananas and pudding may change texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
