Triple-Layer Banana Cream Pie Bars


  • 1-1/2 cups crushed wafers (about 60)
  • 1/2 cup chopped pecans
  • 1/3 cup butter or margarine, melted
  • 3 or 4 bananas, sliced
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  • 3 cups cold milk
  • 2 packages (4 oz.) Jell-o vanilla flavor instant pudding and pie filling
  • 2-1/2 cups thawed cool whip topping


  1. Preheat oven to 325 degrees F.
  2. Mix wafer crumbs, pecans and butter in a 13x9 inch baking dish; press firmly onto bottom of dish. Bake 8 minutes. Cool 10 minutes.
  3. Top crust with banana slices. Pour milk into a large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes, or until well blended.
  4. Spoon 2 cups of the pudding over the banana layer.
  5. Gently stir 1 cup of the whipped topping into the remaining pudding; spoon over the pie.
  6. Top with remaining 1-1/2 cups whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator.

Makes 16 servings.

By Connie from Cotter, AR


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