The Weeknight Table

Produce

• 2 ripe bananas, mashed
• 1 banana, sliced (for garnish)

Dairy

• 1 stick butter
• 2 (10-ounce) bags mini marshmallows
• 8 ounces cream cheese, softened
• 2 cups heavy whipping cream
• 2 cups whole milk

Baking Aisle

• 10 cups Rice Krispies cereal
• 2 (3.4-ounce) boxes French vanilla instant pudding
• 2 teaspoons vanilla extract
• ½ teaspoon banana extract (optional, but recommended)
• ¼ cup light brown sugar

Cookies

• 1½ cups crushed vanilla wafers
• Whole vanilla wafers, for garnish

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Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until completely melted and smooth. Stir in the vanilla extract, banana extract, and mashed bananas. Fold in the crushed vanilla wafers, then gently stir in the Rice Krispies until everything is evenly coated.

Transfer the mixture into a parchment-lined 9×13-inch pan. Lightly butter your hands or a spatula and gently press the mixture into an even layer. Don’t mash it down too firmly or the treats will be hard instead of chewy. Let cool completely.

Meanwhile, beat together the softened cream cheese, milk, and French vanilla pudding until smooth and beginning to thicken, about 2 minutes.

In a separate bowl, whip the heavy cream with the brown sugar until stiff peaks form. Fold about two-thirds of the whipped cream into the pudding mixture until smooth and fluffy. Reserve the remaining whipped cream for piping.

Spread the banana pudding layer evenly over the cooled Rice Krispy treats. Refrigerate for at least 3 hours, or until completely set.

Lift from the pan and cut into squares with a hot knife. Pipe a generous dollop of the reserved brown sugar whipped cream onto each square. Top with a vanilla wafer and a fresh banana slice just before serving.