Banana Pudding Rice Krispie Treats

Ingredients
For the Banana Pudding Drizzle
½ box (1.7 ounces) instant banana pudding mix
½ box (1.7 ounces) instant French vanilla pudding mix
2½ cups cold whole milk
1 teaspoon vanilla extract
For the Rice Krispie Base
8 tablespoons (1 stick) unsalted butter
6½ cups mini marshmallows, divided
1 teaspoon vanilla extract
6 cups Rice Krispies cereal
2 cups vanilla wafer cookies, finely crushed, divided
¼ cup marshmallow fluff (for drizzling)
Optional for topping
Melted white chocolate for drizzling
Instructions
Make the banana pudding
In a medium bowl, whisk together the banana pudding mix, French vanilla pudding mix, cold milk, and 1 teaspoon vanilla. Whisk for about 2 minutes, until thickened. Set aside at room temperature to continue setting while you prepare the base.

Melt the butter and first marshmallows
In a large saucepan over medium heat, melt the butter. Add 5 cups of the mini marshmallows (reserve the remaining 1½ cups for later). Stir constantly with a rubber spatula until the marshmallows are completely melted and the mixture is smooth.

Add vanilla and pudding
Remove the saucepan from the heat. Stir in 1 teaspoon vanilla extract and ¼ cup of the prepared banana pudding. Mix until fully incorporated.

Combine the cereal and mix-ins
Add the Rice Krispies cereal, the remaining 1½ cups of mini marshmallows, and 1 cup of the crushed vanilla wafers to the saucepan. Stir thoroughly until everything is evenly coated. The residual heat will soften the unmelted marshmallows but not dissolve them, creating pockets of gooeyness.

Press into the pan
Line a 9×13-inch baking dish with parchment paper. Transfer the mixture to the dish. Using a spatula or lightly buttered hands, press gently into an even layer. Do not press too firmly, or the treats will become dense and hard.

Add the drizzle and toppings
Drizzle the remaining banana pudding evenly over the top of the pressed treats. Sprinkle with the remaining 1 cup of crushed vanilla wafers.

Add marshmallow fluff drizzle
Place the ¼ cup marshmallow fluff in a small microwave-safe bowl. Microwave in 10-second bursts, stirring between each, until pourable (about 15 to 20 seconds total). Drizzle the melted fluff over the treats in a zigzag pattern.

Optional white chocolate drizzle
If desired, melt ¼ cup of white chocolate chips in a separate bowl (10-second intervals, stirring). Drizzle over the top.

Cool and slice
Let the treats cool at room temperature until fully set, about 30 to 45 minutes. Do not refrigerate before setting, or the pudding will not adhere properly. Slice into 12 to 16 bars. Serve at room temperature or chilled.

Store
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days (the pudding will remain soft when chilled).