Banana Pudding Rice Krispies

Banana Pudding Rice Krispies are a fun and nostalgic twist on two classic desserts—banana pudding and Rice Krispies treats. With layers of marshmallow-coated cereal, real banana flavor, and bits of crushed vanilla wafers, this no-bake dessert is packed with creamy, crunchy, and chewy textures that I just can’t resist.

Why You’ll Love This Recipe

I love how this recipe brings together the buttery crunch of Rice Krispies with the smooth, sweet flavor of banana pudding. It’s easy, fast, and doesn’t require any baking—perfect when I want a unique dessert that still feels familiar. The addition of vanilla wafers and banana pudding mix gives it that unmistakable Southern banana pudding flavor I always crave.

Ingredients

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

• Rice Krispies cereal

• Mini marshmallows

• Unsalted butter

• Instant banana pudding mix (dry)

• Crushed vanilla wafer cookies

• White chocolate chips or sweetened condensed milk (optional, for drizzle or topping)

• Sliced bananas (optional, for serving only—not mixed in)

Directions

1. I start by melting butter in a large saucepan over low heat.

2. I add the mini marshmallows and stir until completely melted and smooth.

3. Once the marshmallows are melted, I mix in the dry banana pudding mix until fully combined.

4. I remove the pot from heat and stir in the Rice Krispies cereal and crushed vanilla wafers until everything is well coated.

5. I quickly press the mixture into a greased or parchment-lined 9×13-inch pan, using a spatula or wax paper to smooth the top.

6. If I’m feeling fancy, I drizzle melted white chocolate or sweetened condensed milk over the top for extra sweetness.

7. I let it cool and set for about 30 minutes before cutting into squares.

Servings and timing

This recipe makes about 16 squares. It takes just 10 minutes to prepare and another 30 minutes to cool and set, so it’s ready in under 45 minutes.

Variations

Sometimes I add a handful of mini chocolate chips or peanut butter chips for a twist. If I want a stronger banana flavor, I add a few drops of banana extract. For a layered effect, I make half the batch plain and half banana-flavored, then stack and press them together before cutting.

storage/reheating

I store these treats in an airtight container at room temperature for up to 3 days. They hold up best when kept cool and dry. I don’t refrigerate them since that can make them hard, and they don’t need to be reheated.

FAQs

Can I use fresh bananas in the mix?

No, I avoid mixing fresh bananas into the treats because they’ll spoil quickly. I only use them as a garnish right before serving.

Can I make these ahead of time?

Yes, I often make them a day in advance and store them tightly covered. They’re still soft and chewy the next day.

What kind of pudding mix should I use?

I use instant banana pudding mix (not cook-and-serve) for easy blending and strong flavor.

Can I skip the vanilla wafers?

Yes, but I love the texture and nostalgic taste they add. If I skip them, I sometimes use crushed graham crackers or skip the add-ins completely.

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

I either grease the pan with butter or line it with parchment paper so I can lift the whole block out before slicing.

Conclusion

Banana Pudding Rice Krispies are the perfect no-bake dessert when I want something quick, fun, and packed with flavor. The creamy banana pudding twist and vanilla cookie crunch give these treats a unique edge over regular Rice Krispies squares. Whether I’m making them for a party, potluck, or just a sweet craving, they’re always a crowd-pleaser.