Step 1: Prepare the Rice Krispies Base
Grease a 9×13-inch baking dish with non-stick spray or line it with parchment paper.
In a large pot, melt the butter over medium-low heat. Once melted, add the mini marshmallows and stir continuously until fully melted and smooth.
Remove the pot from the heat and stir in the vanilla extract.
Add the Rice Krispies cereal to the melted marshmallow mixture. Stir until the cereal is evenly coated.
Press the mixture into the prepared baking dish, using a spatula or lightly greased hands to flatten it evenly. Set aside to cool.
Step 2: Make the Banana Pudding Layer
In a mixing bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 2-3 minutes.
In a separate bowl, whip the heavy whipping cream until stiff peaks form (or use store-bought whipped topping for convenience).
Fold the whipped cream into the banana pudding mixture to create a light and creamy layer.
Step 3: Assemble the Layers
Once the Rice Krispies base has cooled, spread the banana pudding mixture evenly over the top.
Sprinkle the crushed vanilla wafers generously over the banana pudding layer.
Step 4: Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the pudding layer to set.
Just before serving, garnish with fresh banana slices if desired. Slice into squares and serve chilled.
Tips for the Perfect Banana Pudding Rice Krispies
Work quickly with the marshmallows: Once melted, stir in the Rice Krispies immediately before the mixture begins to harden.
Use fresh bananas: If you’re adding fresh banana slices on top, do so just before serving to prevent browning.
Experiment with flavors: Try swapping the banana pudding mix for vanilla or even chocolate pudding for a fun twist.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
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