Banana Cream Pie Bars
Prep time
Total time
A low calorie, creamy dessert with a coconut cookie crust that is filled with banana flavored cream and sliced bananas.
Serves: 12 Slices
  • 3 cups Cool Whip Fat Free, thawed (one whole container)
  • 8 oz cream cheese, ⅓ fat, room temperature
  • 1 pkg. Jello Instant Banana Pudding, fat free, sugar free (4ozpkg.)
  • 1½ large bananas, sliced
  • 16 Toasted Coconut Thin Cookies from Trader Joe's or vanilla wafers, or Pepperidge Farms Chessman Cookies, divided
  • 12 maraschino cherries (optional)
  1. Line a 8 x 8 pan with 12 cookies; set a side. (If all the cookies don't fit, just break them into large pieces)
  2. In a bowl beat cream cheese until light and fluffy. Beat in pudding, until combined. Beat in half the whip cream, until combined. Fold in whip cream.
  3. Add half the cream cheese mixture over cookies in the baking pan. Top with sliced bananas and top with remaining cream cheese mixture.
  4. In a mini food processor, add 4 cookies and process until crumbs. Sprinkle crumbs over cream cheese mixture and top with maraschino cherries if desired (The cherries really give it a nice pop). Refrigerate until ready to eat. The longer it sits in the refrigerator the softer the cookies get.
Calories per slice: 123, Fat: 3.8, Cholesterol: 11, Sodium: 197, Carbs: 17, Fiber: .04, Sugar: 7, Protein: 3.2
Nutrition Information
Serving size: 1 Slice
Recipe by PB + P Design at