Banana Cream Squares

By ldelmas

Ingredients

• 1 1 to 375°F. 13x9-inch to 375°F. Spray 13x9-inch baking dish with cooking spray.
• 3 3 15x10x1 8 to 10 pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.
• 5 5 1/3 10 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding.
• 6 6 To 24 4 6 into 24 squares, 4 rows by 6 rows, and serve individually.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

Doublecheck your email address and try again.

What's your email address?

You forgot one. Email Address is required.

Doublecheck your email address and try again.

Double-check your passwords to make sure they match.

Betty Crocker Mixes

Skillets and Stir-Fry

Blenders

Brownie Mixes

Chex Party Mixes

Cookie Mixes

SuperMoist Cake Mixes

Storing, Handling and Reheating Food

Lesson: Bring The Heat

Lesson: The Difference 1 Can Make

Betty Crocker Gluten Free Baking Mixes

Cookie Mix Contest

Cake Mixes

Cookie Mix Products

Cornbread and Muffin Mix

Gluten Free Baking Mixes

Muffin Mixes

*Email Address:

*Your Email Address:

Looking for fruit dessert using Betty Crocker® sugar cookie mix? Then check out this delicious banana bar recipe.

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

egg, slightly beaten

box (3.4 oz) instant banana pudding mix

Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.

In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.

In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.

In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.

Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding.

*Email Address:

*Your Email Address:

You forgot one. Recipient Email Address is required.

Oops! Recipient Email Address contains invalid characters.

Your Email Address:

You forgot one. Your Email Address is required.

Doublecheck your email address and try again.

I normally make banana pudding for Easter but thought that I would try these for something a little different. I cannot stray too far from traditional banana pudding because it is a family favorite. Well, this recipe is the new favorite. Easier than banana pudding because you don't need a bowl. A little sweeter but in a GOOD way.

A friend made these for a family gathering and I LOVED them! I had to have two. I Love the traditional banana pudding and these were like that only firmer, not soggy like the pudding but with all the flavor and great textures. plus, I did'nt even need a spoon. I can't wait to make these myself.

This recipe was very easy to make, but it was very thick and super sweet. I didn’t care for how sweet it is, I think the condense milk made it to thick. Would like to try this with a little or no condense milk and use vanilla wafers instead of the sugar cookie.

Wheaties