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Banana Pudding Squares


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  • 35 low-Fat NILLA Wafers, fine crush {1.25 c.}
  • 1/4 cup margarine, melted
  • 8 oz. low-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 8 oz. SF cool whip, thawed, divided
  • 3 bananas, sliced
  • 2 {1oz} pkg. jell-o Vanilla FF-SF Instant Pudding
  • 3 cups cold fat-free milk
  • 1/2 square baker’s Semi-Sweet Chocolate, grated


Servings 24
Adapted from


Step 1

Mix wafer crumbs and margarine; press onto bottom of 13x9” dish. Refrigerate until ready to use.

Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in 1½ cups cool whip; spread over crust. Top with bananas.

Beat pudding mixes and milk with whisk 2 minutes; spread over bananas. Top with remaining cool whip and chocolate. Refrigerate 3 hours.

>How to Evenly Spread cool whip over Dessert: Stir remaining cool whip gently in tub until creamy; spoon small dollops over dessert. Use small metal spatula to spread cool whip over dessert.

>How to Easily Remove Dessert from Dish: Line dish with foil before using, with ends of foil extending over sides of dish. Use foil handles to remove chilled dessert from dish before cutting to serve.

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