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banana pudding lasagna

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Banana Pudding Lasagna

Banana Pudding Lasagna is a fun way to jazz up the flavors from the classic dessert. This banana pudding layered dessert is the perfect no-bake, make-ahead treat to make for a crowd. If you can find banana pudding flavored mix, go ahead and use it here. But vanilla is just as good. A twist on the no-bake classic banana pudding dessert. And just because “Banana Lasagna” is so much fun to say.

Ingredients :
  • 48 Wafer, plus more, crushed, for garnish
  • 5 Large ripe bananas, sliced
  • 1 3/4 cups Whole milk
  • 3.4 oz. Instant vanilla pudding mix
  • 1 tsp. Pure vanilla extract oil
  • 2 cups Heavy cream
  • 3/4 cup Granulated sugar
  • 8 oz. Cream cheese, softened
  • Kosher salt
  • 4 tbsp. Melted butter
  • 1 1/2 cups Finely crushed Wafers
Directions :
  1. Make the crust: In a medium bowl, stir together wafers, butter, and salt. Press into the bottom of a small rectangular baking dish. Set aside.
  2. Make cheesecake filling: In a large bowl, beat cream cheese and sugar until fluffy. Beat in heavy cream and vanilla and until stiff peaks form. Set aside.
  3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into the cheesecake mixture.
  4. Pour half the filling into the graham cracker crust. Add a layer of sliced bananas and Wafers, then pour the remaining half of filling over top. Add another layer of sliced bananas and wafers. Refrigerate until cool and set, at least 2 hours and up to overnight covered.
  5. Top lasagna with cool whip, sprinkle with wafers and top with remaining banana slices. Slice and serve.

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