Banana Pudding Lasagna

Banana Pudding Lasagna

Why does this recipe have the word lasagna at the end? Don’t worry, you won’t see marinara sauce or parmesan cheese in the recipe. However, it has the lasagna term because this is a layered dessert.

This one features 4 layers, a delicious crust made from nilla wafers, banana pudding layer, cheesecake layer, and it’s topped with a creamy layer of cool whip. You’ll devour every bit.

Adopted from :


 4 tbsp. melted butter
Pinch kosher salt
1 1/2 c. finely crushed Nilla Wafers

48 Nilla wafer, plus more, crushed, for garnish
2 c. heavy cream
2 (8-oz.) blocks cream cheese, softened
3/4 c. granulated sugar
1 3/4 c. whole milk
1 tsp. pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 3/4 c. whole milk
5 large ripe bananas, sliced


Number one, Make crust: In a medium bowl, stir together Nilla wafers, butter, and salt. Press into the bottom of a small rectangular baking dish. Set aside.
Number two, 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.

Number three, In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into cheesecake mixture.

Number four, Pour half the filling into graham cracker crust. Add a layer of sliced bananas and Nilla Wafers, then pour remaining half of filling over top. Add another layer of sliced bananas and Nilla wafers. Refrigerate until cool and set, at least 2 hours and up to overnight covered.

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