Banana Pudding Rice Krispie Treats
A chewy, no-bake dessert featuring classic banana pudding and vanilla wafer flavors.
Ingredients
- 4 ½ cups Rice Krispies Cereal
- 24 vanilla wafer cookies divided
- 4 tablespoons butter
- 10 ounces marshmallows
- 1.7 ounces instant banana pudding mix half of a 3.4 oz box
- ⅓ cup powdered sugar for glaze
- 1 tablespoon heavy whipping cream or milk for glaze
- ½ teaspoon vanilla extract for glaze
Instructions
- Begin by greasing the baking pan and a large mixing bowl to ensure nothing sticks.
- Measure the cereal into the bowl and mix in the first portion of crushed vanilla wafer cookies.
- Melt the butter in a saucepan over low heat before adding the marshmallows and the dry pudding mix.
- Stir the mixture gently and remove from the heat while some marshmallows are still visible to keep them soft.
- Pour the smooth banana marshmallow cream over the cereal and cookies, stirring until everything is well coated.
- Transfer the mixture into the prepared pan and press down lightly without compacting the cereal.
- Top the treats with the remaining crushed cookies and allow them to rest until firm.
- Whisk the powdered sugar, cream, and vanilla together to create a smooth glaze for drizzling.
- Slice the treats into even squares and finish with a drizzle of the vanilla glaze before serving.
Notes
• Use fresh marshmallows for the best melt and a softer texture.
• Avoid high heat to prevent the sugar from hardening, which keeps the treats chewy.
• Store in an airtight container at room temperature for up to five days or freeze for up to three months.
• Avoid high heat to prevent the sugar from hardening, which keeps the treats chewy.
• Store in an airtight container at room temperature for up to five days or freeze for up to three months.