Banana Pudding Rice Krispies

Banana Pudding Rice Krispies are a fun, no-bake mashup of two classic desserts: creamy banana pudding and gooey, crispy Rice Krispies treats. With the nostalgic taste of vanilla wafers, banana pudding mix, and marshmallows, these bars offer the perfect blend of soft, chewy, and crunchy textures. It’s a sweet treat I love making when I want something quick, easy, and crowd-pleasing.

Why You’ll Love This Recipe

I love how this recipe captures the flavor of banana pudding in a handheld, sliceable form. It’s great for potlucks, lunchbox snacks, or when I just want something that tastes like childhood. The pudding mix gives the treats that signature banana flavor without overpowering the marshmallow base, and the vanilla wafers add just the right crunch. Best of all, I don’t have to turn on the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rice Krispies cereal

• Unsalted butter

• Mini marshmallows

• Instant banana pudding mix (dry, not prepared)

• Crushed vanilla wafers

• White chocolate chips or melting wafers (optional, for drizzle)

Directions

1. I start by lining a 9×13-inch pan with parchment paper or lightly greasing it.

2. In a large pot, I melt the butter over low heat, then stir in the mini marshmallows until fully melted and smooth.

3. I whisk in the dry banana pudding mix until it’s fully incorporated and the mixture smells like bananas.

4. I remove the pot from the heat and fold in the Rice Krispies cereal and about half of the crushed vanilla wafers.

5. I press the mixture evenly into the prepared pan using a spatula or wax paper.

6. I sprinkle the remaining crushed wafers on top and press them in gently.

7. If I want to get fancy, I drizzle melted white chocolate over the top.

8. I let the bars cool and set for at least 30 minutes before slicing into squares and serving.

Servings and timing

This recipe makes about 12 to 16 squares, depending on how I slice them. It takes 10 minutes to prepare and about 30 minutes to set, so they’re ready in under 45 minutes.

Variations

• I sometimes fold in white chocolate chips or chopped banana chips for extra flavor and texture.

• For a tropical twist, I mix in a bit of shredded coconut.

• I’ve swapped banana pudding mix with vanilla or butterscotch for a subtle flavor shift.

• A swirl of melted peanut butter on top makes it even more indulgent.

storage/reheating

I store these treats in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge, though they’ll be firmer. I don’t reheat them—they’re best enjoyed at room temperature.

FAQs

Can I use regular banana pudding instead of the dry mix?

No, I use the dry pudding mix only. Prepared pudding adds too much moisture and will make the treats soggy.

Do these taste like real banana pudding?

They have that classic banana pudding flavor thanks to the pudding mix and vanilla wafers, but with the chewy texture of Rice Krispies treats.

Can I make these ahead of time?

Yes, I often make them a day in advance. I just store them covered so they stay fresh and soft.

How do I keep the bars from sticking to the pan?

I use parchment paper or grease the pan well with butter or nonstick spray. Pressing with wax paper helps keep the mixture from sticking to my hands too.

Are these freezer-friendly?

Yes, I’ve frozen them successfully. I wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 1 month. I let them thaw at room temperature before serving.

Conclusion

Banana Pudding Rice Krispies are a fun and flavorful twist on two beloved desserts, and I love how fast and simple they are to make. With their chewy texture, banana flavor, and a hint of crunch from vanilla wafers, they’re a sweet treat that always gets devoured fast. Whether for a party, a snack, or just because—I know I’ll be making these again and again.