Banana Cream Pie Bars
25 Nilla Wafers
1/4 cup pecan halves
1/4 cup unsalted butter, melted
about 3 medium/large bananas, sliced into thin rounds; divided one 3.5-ounce box instant banana pudding
1 1/2 cups cold milk
one 8-ounce container whipped topping
Preheat oven to 350F and line an 8x8-inch pan with foil for easier cleanup and spray with cooking spray; set aside. To a food processor, add the Nilla Wafers, pecans, and mix on high speed until you have fine crumbs. Add the melted butter and mix to incorporate. Turn the mixture out into the prepared pan and hard pack it with a spatula to form an even, flat crust layer. Bake for about 12 minutes, or until the crust is set. Add the banana slices evenly over the crust so it's covered completely; set aside. To a large bowl, add the pudding mix, milk, and whisk for 2 minutes until pudding has thickened. Add 3/4 cup whipped topping and whisk to incorporate; reserve the remaining whipped topping. Turn pudding mixture out over the banana-topped crust, smoothing it gently with a spatula as necessary. Evenly turn the remaining whipped topping out over the pudding layer, smoothing it very gently with a spatula as necessary. Place pan in the fridge for about 90 minutes, or until well chilled and it has had time to set up. Before serving, garnish each pieces with a couple banana slices.