Ingredients
Method
Preparation
- In a large pot, melt the butter over low heat.
- Add the mini marshmallows and stir until melted.
- Remove from heat and stir in the Rice Krispies until coated.
- Press the mixture into a greased 9x13-inch pan and let it cool.
Filling
- In a separate bowl, whisk together the pudding mix and milk until thick.
- Gently fold in the whipped cream.
- Spread the banana cream mixture over the cooled Rice Krispie treats.
- Top with sliced bananas and crushed graham crackers if desired.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Add vanilla extract to the pudding mix for extra flavor. Store leftovers for up to 3 days, adding banana slices just before serving to prevent browning. Base can be frozen without banana component for up to a month.
