Sliced bananas or Nilla wafers for topping, optional
Instructions
Place ½ cup of the heavy cream in a microwave safe bowl or measuring cup and microwave until hot. Place the chocolate chips in a bowl and pour the cream over them. Let sit for 5 minutes then stir until smooth.
While the cream and chocolate chips are sitting, make your graham cracker crust. Use a food processor to blend the graham crackers into fine crumbs. Transfer the crumbs to a bowl and drizzle with melted butter. Mix to combine.
Spray an 8 x 8 or 9 x 9 baking dish with nonstick cooking spray and line with parchment paper. You'll want enough parchment paper to hang over the edge to remove the bars when they are done.
Press the graham cracker crust into the prepared baking dish. I like to use the flat bottom of a measuring cup to make sure it's even and packed down. Pour the chocolate mixture over the crust and rotate the dish to ensure the crust is evenly coated. Place the dish in the refrigerator or freezer while you make the remaining layers (the freezer will help speed up the process!)
Make your pudding layer. In a large bowl, whisk together instant banana pudding and milk. Set aside.
In another large bowl, add your remaining 1½ cups of heavy cream and granulated sugar. Use an electric mixer to mix until stiff peaks form. Alternatively, you can use your stand mixer.
Add ½ a cup of the whipped cream and softened cream cheese to the banana pudding mixture. Use your electric hand mixer to mix until smooth.
Spread the banana pudding over the chocolate layer in your baking pan. It is important that the chocolate is set enough that it won't be disturbed, so you may need to wait longer!
Spread the remaining whipped cream over the banana pudding.
Place the bars in the refrigerator for 2-4 hours until set. Carefully remove the bars, cut, and serve topped with sliced bananas or Nilla wafers, if desired.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/banana-cream-pie-bars/