Description
This no-bake Banana Pudding Cheesecake Lasagna is a creamy, nostalgic dessert layered with crushed vanilla wafers, smooth cheesecake filling, vanilla pudding, and fresh bananas. It’s an easy-to-make, irresistible treat perfect for any occasion.
Ingredients
- 1 1/2 cups finely crushed Nilla Wafers
- 4 tablespoons melted unsalted butter
- Pinch kosher salt
- 2 8-ounce blocks cream cheese, softened
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 3.4-ounce package instant vanilla pudding mix
- 1 3/4 cups whole milk
- 5–6 large ripe bananas sliced
- 48 Nilla Wafers plus more crushed for garnish
- Cool Whip or whipped cream for topping
Instructions
- Make the crust: Combine crushed Nilla Wafers, melted butter, and salt. Press firmly into the bottom of an 11×7-inch baking dish.
- Prepare the cheesecake layer: Beat softened cream cheese and sugar until fluffy. Add heavy cream and vanilla, and beat until stiff peaks form.
- Make the pudding: Whisk pudding mix and milk. Let sit for 5 minutes to thicken.
- Combine filling: Fold the thickened pudding into the cheesecake mixture until smooth and creamy.
- Layer the dessert: Spread half of the cheesecake-pudding filling over the crust. Add a layer of banana slices, followed by a layer of Nilla Wafers. Repeat with the remaining filling, another layer of banana slices, and more Nilla Wafers.
- Chill: Cover and refrigerate for at least 2 hours, or preferably overnight.
- Finish and serve: Top with Cool Whip or whipped cream. Sprinkle with crushed wafers and fresh banana slices. Slice and enjoy cold.
Notes
- Use ripe but firm bananas to prevent mushiness.
- Instant pudding is key for texture and ease.
- For extra crunch, sprinkle crushed cookies just before serving.
- If preparing ahead, add banana slices just before serving to prevent browning.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/12 of recipe)
- Calories: 380
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