Introduction

These Banana Pudding Rice Krispie Treats combine the nostalgic crunch of classic Rice Krispies with the creamy, sweet flavor of banana pudding. Topped with vanilla wafer cookies and a smooth vanilla glaze, they make a fun and delicious twist on a beloved treat.

The image shows a stack of five light golden cereal bars with a chewy texture, each bar with visible cereal pieces and small peanut chunks inside. They are arranged in two piles: one with three bars stacked vertically and another with two bars stacked vertically, slightly leaning against the first pile. Each bar is decorated with thick white icing drizzled diagonally across the top and sides, creating a textured contrast against the rough surface of the cereal bars. The bars are set on a plain white marbled surface with a bright white background, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 cups Rice Krispies Cereal
24 vanilla wafer cookies
4 tablespoons butter
10 ounces marshmallows
1.7 ounces (1/2 of a 3.4 ounce box) instant banana pudding mix
1/3 cup powdered sugar
1 tablespoon heavy whipping cream or milk (plus 1-2 teaspoons more if needed)
1/2 teaspoon vanilla extract

Instructions

Step 1: Grease an extra large mixing bowl and an 8-inch square non-stick baking pan with butter or baking spray.
Step 2: Pour the Rice Krispies cereal into the mixing bowl. Break 14 vanilla wafer cookies into pieces and toss them into the bowl with the cereal. Break the remaining 10 cookies into pieces and set aside for topping.
Step 3: Cut the butter into small pieces and place them in a medium-large saucepan over low heat. Let the butter begin to melt.
Step 4: Add the marshmallows to the melted butter. Sprinkle the banana pudding mix over the marshmallows and stir to combine.
Step 5: Stir the marshmallows every few minutes until about 75% are melted. Remove from heat and continue stirring until fully melted, being careful not to overheat.
Step 6: Pour the melted marshmallow mixture over the cereal and cookie pieces. Stir gently until everything is well coated.
Step 7: Spread the mixture evenly into the prepared baking pan. Press gently to form an even layer, avoiding pressing too hard to keep the treats light.
Step 8: Immediately press the reserved cookie pieces onto the top of the treats. Let rest for 30 minutes to set.
Step 9: To make the vanilla glaze, mix powdered sugar, vanilla extract, and 1 tablespoon of heavy cream or milk in a small bowl until smooth. If the glaze is too thick, add more cream or milk 1/2 teaspoon at a time until it reaches a drizzle consistency.
Step 10: Cut the treats into 12 rectangles or 16 squares. Drizzle the glaze over the top and allow it to firm up for about 30 minutes before serving.

Tips & Variations

For extra flavor, try stirring in a handful of mini white chocolate chips before pressing the mixture into the pan.
If you prefer a stronger banana flavor, add a few drops of banana extract to the glaze.
To keep the treats softer, avoid overcooking the marshmallow mixture as this will make them too hard when set.

Storage

Store the treats in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week, but note they may firm up and lose some of their chewy texture. Reheat gently in the microwave for 5-10 seconds if desired.

How to Serve

Four square-shaped cereal treats are stacked unevenly on a white marbled surface. Each treat has a rough, airy texture with visible cereal pieces held together, creating a light tan color overall. White icing is drizzled in thick, uneven lines across the top and sides of each treat, adding a smooth contrast to the rough texture. The front right treat shows larger cereal pieces embedded inside, while the treat on the far left is partially broken, revealing the interior with a crumbly and porous texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of instant banana pudding mix?

Instant banana pudding mix is best because it dissolves easily and blends well with the marshmallows. Regular pudding won’t have the same texture or stability in these treats.

How do I prevent the treats from becoming too hard?

Be careful not to overheat the marshmallows. Melt them gently over low heat and remove from the stove when about 75% melted, then stir off heat to finish melting. Press the mixture gently into the pan rather than compacting it.