Banana Pudding Rice Krispies Recipe

There's something downright magical about the combo of banana pudding and crispy cereal bars. These Banana Pudding Rice Krispies take that nostalgic flavor and give it a marshmallowy, chewy twist you didn't know you needed.

I first dreamed up this recipe when I had overripe bananas and half a box of Rice Krispies staring at me from the pantry. What started as a kitchen experiment quickly became a family favorite—and now, no potluck or bake sale feels complete without them.

The creamy banana flavor, hints of vanilla, and gooey marshmallow binding are a match made in dessert heaven. Whether you're making these for a crowd or hoarding them all to yourself (no judgment), you'll fall in love at first bite.

Let’s dive into why you’re going to be obsessed with this easy twist on a classic.

Why You'll Love This Banana Pudding Rice Krispies

If you’ve ever been torn between making banana pudding or a crispy treat, this recipe is your golden middle ground. It’s everything you love in both desserts, rolled into one irresistible bar.

Super quick and no-bake. These bars come together in just 15 minutes on the stovetop. No oven, no mixer, no sweat. Perfect for when you need a last-minute dessert or want to avoid heating up the kitchen.

Classic banana pudding flavor. Thanks to instant banana pudding mix and crushed vanilla wafers, you get all the nostalgic flavor of traditional banana pudding in a handheld form. It’s familiar, but with a fun, crispy texture twist.

Great for kids (and grown-ups, too). These are a hit with little ones, but I’ve also watched adults sneak seconds when they think no one’s looking. They’re just that addictive.

Perfect for make-ahead. These bars keep beautifully in the fridge, so they’re a dream for parties, bake sales, or prepping treats ahead of a busy week.

Once you taste these, don’t be surprised if they become a go-to in your dessert rotation.

Ingredients Notes

The beauty of these Banana Pudding Rice Krispies is that they use simple pantry staples—but a few thoughtful tweaks elevate them into something extra special.

Mini marshmallows are the glue that holds everything together. I recommend using mini over large because they melt more evenly and quickly. Go for fresh marshmallows—stale ones don’t melt as smoothly and can affect the texture.

Instant banana pudding mix is the key to that signature flavor. Make sure it’s the instant kind, not the cook-and-serve version. You’ll stir the dry mix right into the melted marshmallow for a subtle banana taste that doesn’t overwhelm.

Rice Krispies cereal gives us that familiar snap, crackle, pop crunch. Stick to the classic version here—flavored or off-brand cereals can change the texture and taste.

Vanilla wafers, crushed and folded in, bring in that true banana pudding essence. I like to crush some finely and leave a few chunks for texture. It’s that contrast that makes each bite interesting.

For extra flavor, a splash of pure vanilla extract adds a warm, mellow note that brings everything together. You won’t need any fancy equipment—just a large saucepan, a spatula, and a square baking dish lined with parchment or lightly greased.

How To Make This Banana Pudding Rice Krispies

Making these bars is delightfully simple, and they come together faster than your banana pudding can even think about setting.

Start by preparing your pan. Line an 8x8-inch or 9x9-inch square baking dish with parchment paper or lightly coat it with butter or cooking spray. This will make removing and slicing the bars way easier later.

Next, melt butter in a large saucepan over medium heat. Once it’s melted, stir in your mini marshmallows, and keep stirring until they’re completely gooey and smooth. You’ll know it’s ready when it’s glossy and pulls away from the pan easily.

Sprinkle in the banana pudding mix and a dash of vanilla extract, stirring quickly to incorporate. The heat will help the pudding dissolve, and the whole mixture will take on a pale yellow hue and a heavenly banana scent.

Now fold in the Rice Krispies cereal and crushed vanilla wafers, mixing gently but thoroughly. Make sure everything is coated, and be gentle—you want to keep that crunch intact.

Pour the mixture into your prepared pan and press it down evenly using a spatula or clean hands (pro tip: lightly butter your fingers to prevent sticking). Let it cool at room temperature for at least an hour before slicing.

From start to finish, you’re looking at about 20 minutes of hands-on time. The hardest part? Waiting for them to set before diving in.

Storage Options

These Banana Pudding Rice Krispies store beautifully, making them ideal for make-ahead desserts or late-night snacking.

For short-term storage, keep them in an airtight container at room temperature for up to 3 days. Just be sure to separate layers with parchment paper so they don’t stick together.

If you prefer a firmer texture, pop them in the fridge. They’ll stay fresh for up to 5 days chilled. Bonus: the cold makes the banana flavor even more pronounced.

Want to freeze them? Absolutely. Wrap each bar tightly in plastic wrap, then store in a zip-top freezer bag for up to 2 months. Let them thaw at room temp before enjoying.

To reheat (if you like your treats a little gooey), microwave a bar for 8–10 seconds. It softens the marshmallow just enough to give you that fresh-from-the-pan vibe.

Variations and Substitutions

One of the best things about this recipe? You can play around with it endlessly. Here are a few of my favorite twists and swaps.

If banana isn’t your thing, try using vanilla or butterscotch pudding mix instead. You’ll still get a rich, creamy flavor without the banana profile.

For extra indulgence, mix in white chocolate chips just before pressing the mixture into the pan. They’ll melt slightly and add creamy pockets throughout.

Want to go gluten-free? Swap the vanilla wafers with a certified gluten-free version and ensure your cereal is labeled gluten-free. Easy and just as delicious.

Add real banana slices between two layers for a layered treat. Just know that fresh bananas can reduce shelf life, so these are best eaten within a day or two.

You can also drizzle the top with melted white chocolate or caramel for a fancy finish. A little flair never hurt anyone, right?

Don’t be afraid to make this recipe your own. Once you master the base, the possibilities are endless.

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