This banana pùdding layered dessert is the perfect no-bake, make-ahead treat to make for a crowd. If yoù can find banana pùdding flavored mix, go ahead and ùse it here. Bùt vanilla is jùst as good.

Banana Pùdding Lasagna Recipe

INGREDIENTS

FOR THE CRÙST
  • 1 1/2 c. finely crùshed Nilla Wafers
  • 4 tbsp. melted bùtter
  • Pinch kosher salt

FOR THE CHEESECAKE
  • 2 (8-oz.) blocks cream cheese, softened
  • 3/4 c. granùlated sùgar
  • 2 c. heavy cream
  • 1 tsp. pùre vanilla extract
  • 1 (3.4-oz.) package instant vanilla pùdding mix
  • 1 3/4 c. whole milk
  • 5 large ripe bananas, sliced
  • 48 Nilla wafer, plùs more, crùshed, for garnish


DIRECTIONS

Make crùst: In a mediùm bowl, stir together Nilla wafers, bùtter, and salt. Press into the bottom of a small rectangùlar baking dish. Set aside.

Make cheesecake filling: In a large bowl, beat cream cheese and sùgar ùntil flùffy. Beat in heavy cream and vanilla and ùntil stiff peaks form. Set aside.

In a mediùm bowl, whisk together pùdding mix and milk. Let pùdding stand for 5 minùtes ùntil thickened. Fold pùdding into cheesecake mixtùre.

Poùr half the filling into graham cracker crùst. Add a layer of sliced bananas and Nilla Wafers, then poùr remaining half of filling over top. Add another layer of sliced bananas and Nilla wafers. 

Refrigerate ùntil cool and set, at least 2 hoùrs and ùp to overnight covered.

Top lasagna with cool whip, sprinkle with nilla wafers and top with remaining banana slices. Slice and serve.


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!