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–+ servings

banana cream pie squares

These Banana Cream Pie Squares are a no-bake, crowd-pleasing dessert with a crunchy vanilla wafer crust, a rich cream cheese layer, fresh banana slices, and fluffy banana pudding topped with Cool Whip. Perfect for summer gatherings or whenever you're craving a creamy, cool treat!
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 cups whole vanilla wafers
  • 0.5 cup unsalted butter, melted ½ stick (57 g)
  • 1 pinch kosher salt
  • 8 ounces cream cheese, softened
  • 0.5 cup granulated sugar 100 g
  • 1 teaspoon vanilla extract
  • 1 cup Cool Whip, thawed 120 g
  • 2 medium ripe bananas, sliced into 0.25-inch rounds
  • 1 box instant banana pudding mix 3.4-ounces
  • 1.25 cups whole milk
  • 0.5 cup Cool Whip, thawed 60 g
  • 1.5 cups Cool Whip, thawed 180 g
  • 0.5 cup crushed vanilla wafers optional garnish
  • 1 sliced banana optional garnish

Instructions
 

Preparation Steps

  • Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  • In a food processor, pulse the vanilla wafers until they become fine crumbs.
  • Transfer the crumbs to a medium bowl. Stir in melted butter and salt until the mixture resembles wet sand.
  • Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass.
  • Place the pan in the refrigerator to chill for 10 minutes.
  • In another medium bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and creamy.
  • Add sugar and continue beating for 2 to 3 minutes until fully incorporated. Add vanilla extract and mix until combined.
  • Gently fold in 1 cup of Cool Whip with a rubber spatula until no streaks remain. Spread the mixture evenly over the chilled cookie crust.
  • Layer sliced bananas evenly over the cheesecake layer.
  • In a medium bowl, whisk the banana pudding mix and whole milk together for about 2 minutes, until the pudding thickens.
  • Gently fold in 0.5 cup of Cool Whip until combined.
  • Pour the pudding mixture over the banana layer and spread evenly with a spatula.
  • Refrigerate for at least 4 hours, or until the dessert is fully set.
  • Once chilled and set, spread the remaining 1.5 cups of Cool Whip evenly over the pudding layer, smoothing the top.
  • When ready to serve, garnish with crushed vanilla wafers and fresh banana slices.

Notes

Store leftovers covered in the refrigerator for up to 3 days. For best texture, add fresh banana garnish just before serving to prevent browning. Note: This dessert contains dairy and is not suitable for vegetarians with gelatin-based products.