The Pioneer Woman Tasty Kitchen
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Banana Cream Pie Bars

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Level: Easy

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12
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Description

A low calorie, creamy dessert with a coconut cookie crust that is filled with banana-flavored cream and sliced bananas.

Ingredients

  • 16 whole Toasted Coconut Thin Cookies From Trader Joe's Or Nilla Wafers, Or Pepperidge Farms Chessman Cookies, Divided
  • 8 ounces, weight Cream Cheese, 1/3 Fat, Room Temperature
  • 4 ounces, weight Jello Instant Banana Pudding Mix, Fat Free, Sugar Free
  • 3 cups Fat Free Cool Whip, Thawed
  • 1-½ whole Large Bananas, Peeled And Sliced
  • 12 whole Maraschino Cherries (optional)

Preparation

Line an 8 x 8 pan with 12 cookies; set aside. (If the cookies don’t fit perfectly, just break them into large pieces so that they do fit.)

In a bowl beat cream cheese until light and fluffy. Beat in pudding mix and beat until combined. Beat in half of the Cool Whip, until combined. Fold in the remaining Cool whip.

Add half the cream cheese mixture over cookies in the baking pan. Top with sliced bananas and then top that with the remaining cream cheese mixture.

In a mini food processor, add the remaining 4 cookies and process until you have crumbs. Sprinkle crumbs over the cream cheese mixture and top with maraschino cherries if desired. The cherries really give it a nice pop.

Refrigerate until ready to eat. The longer it sits in refigerator the softer the cookies get.

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