BANANA PUDDING DREAM BARS
Ingredients
- 1 – 2 ounce package Griff’s Coffee Toffee divided
- 30 vanilla sandwich cookies such as Golden Oreos
- 6 tablespoons butter melted
- 1 – 3.4 ounce package instant banana Jello-O Pudding Mix
- 1 1/2 cups whole milk
- 3 large bananas
- 4 ounces room temperature cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 – 8 ounce container whipped cream divided
- Chocolate syrup for drizzling
Instructions
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Coarsely chop 2 ounces of Griff’s Coffee Toffee
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Finely crush 24 of the cookies in a food processor or crush inside a plastic zip-top bag.
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Combine the cookie crumbs with the melted butter and press into the bottom of an 8” x 8” baking dish.
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Chill crumb mixture in the freezer for at least 30 minutes.
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Combine the package of dry pudding mix with 1 1/2 cups of milk in a small bowl (mixture will be thick).
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In a mixing bowl, mash one of the bananas and add the cream cheese.
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Using a mixer or fork, cream together the mashed banana and cream cheese.
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To the same bowl, add the powdered sugar and vanilla. Mix thoroughly.
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Fold in 1 cup of the whipped cream until just combined.
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Slice the second banana and place on top of the crust in the baking dish.
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Sprinkle half of the toffee over the bananas.
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Spread the cream cheese mixture over the bananas and toffee.
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Evenly spread the pudding layer over the cream cheese.
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Spread the remaining whipped cream over the pudding layer.
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Cover and refrigerate for at least two hours.
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Slice the last banana and place on top of the whipped cream layer.
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Sprinkle with the remaining toffee and crumbled cookies.
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Slice into bars for serving, drizzle with chocolate syrup and enjoy!
