Frozen Banana Pudding Bark
Frozen banana pudding bark you eat with your hands — creamy, crackable, and made with just a whisk, a spread, and a freezer.
Frozen Banana Pudding Bark
Frozen banana pudding bark you eat with your hands — creamy, crackable, and made with just a whisk, a spread, and a freezer.
Frozen banana pudding bark is a creamy, crackable frozen treat you eat with your hands — banana cream pudding mix whisked into cold milk with a little coconut oil, spread thin, topped, and frozen until you can snap it apart.
SERVINGS
6ACTIVE TIME
10 minFULL TIME
3+ hrs (including freeze)INGREDIENTS
- 1¾ cups Whole milk, cold
- 1 pkg Fancy Monkey Banana Cream Pudding Mix (full package)
- 1 Tbsp Refined coconut oil, melted
- 1 Banana, thinly sliced
- ½ cup Annie’s Organic Honey Graham Crackers or Mi-Del Gluten Free Honey Grahams, crushed
- Pinch Flaky sea salt
INSTRUCTIONS
- Mix
Whisk cold whole milk into the pudding mix for 2 full minutes until completely smooth and thickened. - Add coconut oil
Whisk in melted coconut oil until fully incorporated. - Spread
Pour onto a parchment-lined baking sheet and spread into an even layer, about ¼ inch thick. - Top
Press banana slices, crushed crackers, and flaky salt into the surface. - Freeze
Freeze 3+ hours until completely solid. Break into pieces and serve straight from the freezer — it melts fast, which is part of the fun.
TIPS
Serve straight from the freezer — it melts quickly, so have plates ready. Store any leftovers in a freezer bag for up to 2 weeks.
FAQ
Whisk pudding mix into cold milk, stir in a little melted coconut oil, spread it thin on parchment, add toppings, and freeze 3+ hours until you can snap it.
Coconut oil helps the bark firm up and snap cleanly straight from the freezer instead of bending.
Yes — serve it straight from the freezer; the quick melt-on-the-tongue texture is part of the fun.
Absolutely — banana slices, crushed graham crackers, mini chocolate chips, or flaky salt all work.
Up to 2 weeks in a sealed freezer bag or container.
