Triple Layer Banana Cream Pie Bars

My sorority alum group was having a bunco night last week, so I decided that I would make a dessert to share with everyone. I had come across this recipe a few weeks ago and thought that it sounded nice a refreshing for a hot summer night. The ladies at bunco night all really enjoyed it, and I got multiple requests for the recipe, but it didn't quite meet my expectations. Although, I do think that with a few minor adjustments, it could be greatly improved. First of all, maybe I didn't crush the pecans up enough, but I found them to be overpowering and it was the only thing that I could taste. If I were to make it again, I would probably omit the nuts and use only vanilla wafers. The other thing that I would change is that I would use banana pudding instead of vanilla pudding, these are supposed to be banana cream bars but they didn't have much of a banana flavor.

I would make these again with the changes because I like the concept and how easy they were to prepare. So if you are looking for a cool summer dessert, try a version of these!

P.S. These do not photograph well at all, it kinda just looks like a blob, so sorry!

Triple Layer Banana Cream Pie Bars

adapted from My Sister's Cucina

1 1/2 c. crushed vanilla wafer cookies (about 60 wafers)

1/2 c. chopped pecans

1/3 c. butter or margarine, melted

3 bananas, sliced

3 c. cold milk

2 pkgs. (4-serving size each) instant vanilla pudding & pie mix

2 1/2 c. whipped topping, thawed

Preheat oven to 325 degrees.

Mix wafer crumbs, pecans and butter in 13X9-inch baking dish; press firmly onto bottom of dish. Bake 8 min. Cool 10 min.Top crust with banana slices. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 2 cups of the pudding over banana layer.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 leftovers in refrigerator.