Ingredients:

  • 300g Nilla Wafers, finely crushed
  • 115g unsalted butter, melted
  • 25g granulated sugar
  • 0.25 tsp sea salt
  • 225g full-fat cream cheese, softened
  • 120g powdered sugar, sifted
  • 225g whipped topping, divided
  • 193g instant banana cream pudding mix (two 3.4 oz packages)
  • 710ml cold whole milk
  • 4 large bananas, sliced into 1/4-inch rounds
  • 50g extra Nilla Wafers for garnish
  • 112g extra whipped topping for garnish

Instructions:

  1. Line the pan. Prepare a 9x13-inch baking pan with parchment paper, ensuring an overhang on the long sides. Note: This allows you to lift the bars out easily later.
  2. Prepare the crust. Combine the 300g crushed wafers, 25g sugar, sea salt, and 115g melted butter in a bowl.
  3. Pack it down. Press the mixture firmly into the bottom of the pan and freeze for 10 minutes. Note: Freezing creates a solid base that won't shift when you spread the next layer.
  4. Beat the cheese. In a large bowl, whisk 225g of softened cream cheese and 120g powdered sugar until completely silky and smooth.
  5. Fold the topping. Gently fold 225g of the whipped topping into the cream cheese mixture.
  6. Seal the base. Spread the cream cheese mixture evenly over the chilled crust until the wafer layer is fully covered.
  7. Layer the fruit. Arrange the 4 sliced bananas in a single layer over the cream cheese. Note: Pack them tightly so every bite gets a piece of fruit.
  8. Whisk the pudding. Combine 193g pudding mix and 710ml cold milk. Whisk for 2 minutes until the mixture starts to resist the whisk.
  9. Pour and spread. Immediately pour the pudding over the bananas and spread evenly.
  10. Add the finish. Spread the remaining whipped topping over the pudding and top with the extra 50g of wafers.
  11. Chill for success. Refrigerate for at least 4 hours, or 12 hours for the cleanest, most defined slices.