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Banana Pudding Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 5 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 25 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Banana Pudding Lasagna is a delightful layered dessert combining vanilla wafer crust, creamy whipped cream and cream cheese layers, instant vanilla pudding mixed with sweetened condensed milk, and fresh banana slices. Perfectly chilled with a crunchy biscuit base and smooth, rich layers, this dessert is sure to impress and satisfy a crowd, making it ideal for gatherings or a decadent treat.

Ingredients

Crust

  • 15 ounce box vanilla wafers
  • 6 tablespoons butter (melted)

Whipped Cream

  • 2 1/2 cups heavy cream
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract

Cream Cheese Layer

  • 8 ounces cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 2 cups whipped cream (from whipped cream step)

Vanilla Pudding Layer

  • 1 (5 ounce) package instant vanilla pudding mix
  • 14 ounces sweetened condensed milk
  • 2 cups cold milk

Filling and Topping

  • 5 large bananas (sliced)

Instructions

  1. Prepare the Vanilla Wafers Crust: Place 3 cups (210 grams) of vanilla wafers in a food processor and pulse until fine crumbs form, or crush them in a resealable bag using a rolling pin. This should create about 2 cups of crumbs. Transfer the crumbs to a medium bowl, stir in the melted butter, and press the mixture evenly into the bottom of a 9x13 inch baking dish. Refrigerate while preparing the filling.
  2. Make the Whipped Cream: In a large mixing bowl, beat the heavy cream with an electric mixer on medium-low speed until frothy. Add the granulated sugar and vanilla extract, then increase to medium-high speed. Beat until firm peaks form, approximately several minutes.
  3. Prepare the Cream Cheese Layer: In a separate bowl, use an electric mixer to blend the room temperature cream cheese with granulated sugar on high speed until smooth. Gently fold in 2 cups of the whipped cream, then spread this mixture evenly over the chilled vanilla wafer crust. Return the dish to the refrigerator.
  4. Make the Vanilla Pudding Layer: In another bowl, whisk together the cold milk and instant vanilla pudding mix. Allow the mixture to sit for 5 minutes until it thickens. Stir in the sweetened condensed milk until fully combined.
  5. Assemble the Dessert: Layer a single row of vanilla wafers over the cream cheese filling. Top the wafers evenly with sliced bananas (slight overlapping is fine). Pour the prepared pudding mixture over the bananas and spread smoothly.
  6. Add the Final Whipped Cream Layer: Spread the remaining whipped cream over the pudding layer. Place the entire dish in the refrigerator for at least 2 hours or preferably overnight to allow the layers to set.
  7. Garnish and Serve: Before serving, sprinkle additional crushed vanilla wafer crumbs over the top of the dessert and garnish with extra banana slices for presentation. Serve chilled.

Notes

  • Use ripe but firm bananas to prevent browning quickly.
  • For best results, chill the dessert overnight to allow flavors to meld and layers to set firmly.
  • To reduce sweetness, consider using a low sugar pudding mix or reducing the amount of sweetened condensed milk slightly.
  • The dessert can be made a day ahead and stored covered in the refrigerator.
  • Crushing vanilla wafers finely ensures the crust holds together well and has good texture.

Find it online: https://suerecipe.com/banana-pudding-lasagna-recipe/