Hey y'all! If you love those classic, gooey Rice Krispie Treats and the cozy, nostalgic flavor of banana pudding, you're not going to want to miss this fusion dessert. Banana Pudding Rice Krispie Treats are soft, marshmallow-packed, and infused with creamy banana flavor, crunchy vanilla wafers, and pockets of mini marshmallows—making every bite a crowd-pleasing treat perfect for potlucks, picnics, after-school snacks, or simply satisfying your sweet tooth. Let's get cooking!
Why You'll Love This
- Ready in under 30 minutes, no baking required!
- Layers of creamy banana, gooey marshmallow, and crunchy vanilla wafers.
- Easy to customize and perfect for parties, lunches, and bake sales.
- Kid-approved and nostalgic for grown-ups, too!
- Freezes well for make-ahead desserts on busy days.
Ingredients
- 6 cups crispy rice cereal
- 10 oz (1 standard bag) mini marshmallows, divided
- 4 tablespoons unsalted butter
- 1 (3.4 oz) box instant banana cream pudding mix (dry, do not prepare)
- 1 cup vanilla wafer cookies, roughly crushed
- ½ cup white chocolate chips (optional)
- ½ teaspoon vanilla extract
- Nonstick cooking spray or extra butter (for pan)
Directions
Step 1: Prep the Pan
Grease a 9x13-inch baking pan with nonstick spray or butter, and set aside.
Step 2: Melt Butter & Marshmallows
In a large pot over medium-low heat, melt 4 tablespoons unsalted butter. Add all but 1 cup of mini marshmallows. Stir constantly until completely melted and creamy, about 3-4 minutes.
Step 3: Add Flavor
Remove the pot from heat. Stir in the dry instant banana cream pudding mix and ½ teaspoon vanilla extract until everything is combined smoothly.
Step 4: Mix In the Good Stuff
Quickly stir in the rice cereal and crushed vanilla wafers, mixing until evenly coated. For extra gooey pockets, fold in the reserved 1 cup mini marshmallows and white chocolate chips (if using) at the end.
Step 5: Press, Cool & Serve
Transfer mixture to the greased baking pan. Press gently but firmly with a buttered spatula or wax paper to create an even layer—don't compact too tightly. Let cool at room temperature for at least 30 minutes, then slice into bars and enjoy!
Notes
- For extra banana punch, layer in some banana chips before pressing into the pan.
- Don't over-mix or press too firmly—gentle pressing keeps treats soft and chewy.
- If you want a richer flavor, add a pinch of salt or swap half the butter for browned butter.
Variations
- Chocolate Drizzle: Melt chocolate and drizzle over the cooled bars for added decadence.
- Banana Nut: Fold in ½ cup chopped toasted pecans or walnuts for crunch.
- Extra Fruity: Add a handful of dried banana chips or mix in real banana slices just before serving.
Required Equipment
- Large heavy-bottomed pot
- Wooden spoon or silicone spatula
- 9x13-inch baking pan
- Nonstick spray or butter for greasing
- Wax paper or spatula for pressing
- Measuring cups and spoons
Storage Instructions
- Store Banana Pudding Rice Krispie Treats in an airtight container at room temperature for up to 5 days.
- For longer storage, wrap bars tightly and freeze for up to 2 months; thaw at room temp before serving.
- Avoid refrigeration, as it can make the treats hard.
Pairings & Serving Ideas
- Serve with a cold glass of milk, sweet tea, or iced coffee.
- Top with a dollop of whipped cream and extra crushed vanilla wafers for a party-perfect finish.
- Pair with fresh strawberries or banana slices for a fruitier dessert plate.
Pro Tips
- Work quickly after adding cereal, as the mixture sets up fast!
- Reserve a handful of crushed wafers to sprinkle on top for extra crunch.
- Line your pan with parchment for easy removal and cleaner slicing.
FAQ
- Can I use regular marshmallows instead of mini?
- Yes, just roughly chop them or melt as usual; minis melt faster and mix more evenly.
- Can I substitute banana pudding with another flavor?
- Of course! Vanilla or white chocolate pudding mix also works deliciously.
- Can I make this ahead for a party?
- Absolutely—these treats taste great the next day. Store in an airtight container until ready to serve.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 45 minutes (including cooling)
Ingredients
- 6 cups crispy rice cereal
- 10 oz (1 standard bag) mini marshmallows, divided
- 4 tablespoons unsalted butter
- 1 (3.4 oz) box instant banana cream pudding mix (dry, do not prepare)
- 1 cup vanilla wafer cookies, roughly crushed
- ½ cup white chocolate chips (optional)
- ½ teaspoon vanilla extract
- Nonstick cooking spray or extra butter (for pan)
Instructions
-
1Grease a 9x13-inch baking pan with nonstick spray or butter, and set aside.
-
2In a large pot over medium-low heat, melt 4 tablespoons unsalted butter. Add all but 1 cup of mini marshmallows. Stir constantly until completely melted and creamy, about 3-4 minutes.
-
3Remove the pot from heat. Stir in the dry instant banana cream pudding mix and ½ teaspoon vanilla extract until everything is combined smoothly.
-
4Quickly stir in the rice cereal and crushed vanilla wafers, mixing until evenly coated. For extra gooey pockets, fold in the reserved 1 cup mini marshmallows and white chocolate chips (if using) at the end.
-
5Transfer mixture to the greased baking pan. Press gently but firmly with a buttered spatula or wax paper to create an even layer—don't compact too tightly. Let cool at room temperature for at least 30 minutes, then slice into bars and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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