Buttermilk Bars
Buttermilk bars — buttermilk pie's no-bake cousin, layered banana-pudding style with wafers that soften into cake overnight.
Buttermilk Bars
Buttermilk bars — buttermilk pie's no-bake cousin, layered banana-pudding style with wafers that soften into cake overnight.
This buttermilk bars are buttermilk pie's no-bake cousin, layered banana-pudding style — vanilla pudding mix whisked into cold cultured buttermilk for a tangy custard, then layered with vanilla wafers that soften overnight into something between pudding and pie.
SERVINGS
6ACTIVE TIME
15 minFULL TIME
1 hr 15 minINGREDIENTS
Pudding
- 2 cups Cold buttermilk
- ½ cup Fancy Monkey Vanilla Pudding Mix
- 1 tsp Lemon zest
- ¼ tsp Ground nutmeg, plus more to finish
- 1 box Vanilla wafers
To top
- Whipped cream
- ¼ cup Toasted pecans, chopped
- Fresh peaches or berries (optional)
INSTRUCTIONS
- Whisk
Whisk the pudding mix, lemon zest, and nutmeg into the cold buttermilk for 2 full minutes until smooth and thickened. - Layer
In a dish or jars, alternate vanilla wafers and buttermilk pudding, starting and ending with pudding. - Chill
Cover and chill at least 1 hour (overnight is better) so the wafers soften into a cake-like layer. - Top
Finish with whipped cream, toasted pecans, a little extra nutmeg, and peaches or berries if you like.
TIPS
Use good cultured buttermilk (Organic Valley) — the tang is the soul of the dish. Toast the pecans in a dry skillet for five minutes; it’s worth it. Make it the night before so the wafers fully soften. For a grown-up version, brush the wafers with a little bourbon. Swap pecans for crushed gingersnaps, or peaches for blackberries in summer. Keeps up to 3 days; add the topping just before serving.
FAQ
Yes — there’s no cooking at all; you whisk, layer, and chill so the wafers soften overnight.
Cultured buttermilk gives it that signature Southern tang, like a drinkable buttermilk pie.
Make it the night before — at least 4 hours, ideally overnight — so the wafers soften into cake.
