Banana Pudding Lasagna

5 from 4 votes

This banana pudding lasagna is a quick and easy dessert combining classic banana pudding flavor with a fun new twist.

Prep Time20

Chill Time2

Total Time2 20

Servings:

Calories: 154kcal

2 pkgs (8 oz) cream cheese (16 oz cream cheese total)
¾ cup sugar
2 cups heaving whipping cream
1 teaspoon vanilla extract
1 box (3.4 oz) banana pudding I used Jell-O Instant Pudding & Pie Filling, Banana Cream, 3.4-Ounce Box
1 ¾ cups milk
5 large bananas sliced

Place a box of vanilla wafers in a blender or food processor. Blend to fine crumbs.
Mix vanilla wafer crumbs and melted butter with a fork.
Press mixture into a 9x13 baking dish. Set aside.

In a large bowl, beat cream cheese and sugar until fluffy.
Add heavy whipping cream and vanilla. Beat until until stiff peaks form.
In a separate mixing bowl, beat banana pudding mix and milk together until it thickens.
Add pudding to the cream cheese mixture. Blend together.

Spread half or cheesecake mixture over crust.
Add a layer of sliced bananas.
Add a layer of whole vanilla wafers.
Spread remaining cheesecake mixture over top of vanilla wafers.
Add a layer of sliced bananas.
Crush the remaining vanilla wafers into smaller chunks and sprinkle them over top of banana layer.
Refrigerate for at least 2 hours, if not overnight, and serve.

Use ripe but firm bananas that are yellow with a few brown spots for ideal flavor and texture.
To make assembly easier have everything ready to go before you start.
Create the most even layers possible using a spatula.
Refrigerate lasagna for at least 2 hours before serving, if not overnight, for best results.
Allow the dessert to come to room temperature before serving on your counter, about 10 or 15 minutes.
Have fun and experiment with all of the different ingredients and flavor possibilities.
Always cover with a lid, aluminum foil or plastic wrap while refrigerating.