The moment I stirred the banana pudding powder into the melted marshmallow mixture, my kitchen was instantly filled with the nostalgic, sunny scent of childhood. I was experimenting one afternoon, craving the creamy comfort of banana pudding but wanting the fun, no-bake ease of a Rice Krispie treat. What emerged from the pan was pure magic: golden, chewy squares that perfectly captured the soul of a classic banana pudding in every bite. They were an immediate hit, disappearing from the plate faster than I could believe, and have since become my most requested treat for potlucks and family gatherings. This recipe is a happy, simple twist that brings two beloved classics together.
Why You’ll Love This Recipe
You’re going to love this recipe because it takes the familiar, foolproof joy of Rice Krispie treats and infuses them with the irresistible flavor of homemade banana pudding. It’s a no-bake, one-pan wonder that comes together in about 15 minutes, requiring zero oven time and minimal cleanup. The result is a chewy, sweet, and perfectly banana-flavored treat that’s nostalgic for adults and an instant hit with kids. Whether you need a last-minute dessert, a lunchbox surprise, or a fun cooking project with little ones, these treats deliver maximum smiles with minimal effort. It’s a guaranteed crowd-pleaser that feels both creative and comforting.
Ingredients
- 4 cups Rice Krispies cereal (or generic crispy rice cereal)
- 6 tablespoons unsalted butter
- 1 (10 oz) bag mini marshmallows
- 1 (3.4 oz) box instant banana cream pudding mix (just the dry powder)
- 1/4 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup finely crushed vanilla wafers for topping
Let’s talk about these ingredients because one of them is the secret star. The instant banana cream pudding mix is non-negotiable. This isn’t the time for homemade pudding; the dry powder is what gives these treats their potent, authentic banana flavor and that lovely pale yellow hue. I’ve tried mashing real banana into the mix, and it made the treats soggy and weird—trust me, the pudding powder is the way to go. Using mini marshmallows is another pro-tip; they melt faster and more evenly than large ones. The pinch of salt is crucial to balance the sweetness and make the banana flavor pop, and the vanilla extract rounds everything out beautifully. Don’t skip it!
Equipment Needed
- Large pot or Dutch oven (at least 6 quarts)
- Heatproof silicone spatula or wooden spoon
- 9×13 inch baking pan
- Parchment paper or non-stick cooking spray
- Measuring cups
- Small bowl (for optional topping)
Step-by-Step Instructions
I always start by preparing my pan. I either line it with a sheet of parchment paper, letting the ends hang over the sides for easy lifting, or I grease it very thoroughly with butter. Then, I measure out all my ingredients. Having everything ready is key because once the marshmallows start melting, things move quickly. I pour the cereal into a large bowl so it’s ready to go, and I have my pudding mix, salt, and vanilla measured and waiting.
In my large, heavy pot, I melt the butter over low heat. Patience is important here. Once it’s just melted and bubbling slightly, I pour in the entire bag of mini marshmallows. I stir constantly with my silicone spatula until the marshmallows are about 75% melted. This is a critical moment—you don’t want them to be completely liquid. When they’re mostly smooth with just a few small lumps, I remove the pot from the heat immediately. The residual heat will finish the job.(See the next page below to continue…)