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Frozen Banana Cream Pie Bars {Allergy-free!}

Print Recipe
Prep Time 1 hour
Total Time 1 hour
Servings 9 bars

Ingredients
  

  • -Crust:
  • 1 6.3 oz Package of Enjoy Life Vanilla Honey Graham Crunchy Cookies or Crunchy Sugar Cookies for vegan option
  • 4 Tbsp. melted coconut oil
  • 4 frozen sliced bananas
  • *1 cup of canned coconut cream
  • 2 Tbsp. pure maple syrup
  • 1/4 tsp. vanilla extract
  • Sliced bananas
  • crushed cookies

Instructions
 

  • 1. Line an 8x8 pan with parchment paper.
  • 2. Break cookies into smaller pieces and add to a food processor. Blend until cookies are fine crumbs, then add melted coconut oil and blend until smooth. Spread crust in an even layer on the bottom of the pan. Freeze for 30 minutes, or until firm.
  • 3. Place frozen banana slices in food processor. Blend until creamy. Spread on top of crust.
  • 4. Add coconut cream, maple syrup and vanilla to a bowl. Using a hand-held mixer, beat mixture until whipped. Spread whipped coconut cream on top of banana layer. Top with banana slices and crushed cookies. Place in freezer for another 3-4 hours (or overnight) or until hardened.
  • 5. To cut, lift bars out of pan and slice into about 9 bars with a sharp knife. Enjoy!
  • 6. Store in an air-tight container in the freezer.
  • *Feel free to skip the coconut cream step and add any allergy-free whipped topping