No Bake Banana Pudding Lasagna
The BEST Banana Pudding recipe you’ll ever try! No Bake Banana Pudding Lasagna made with layers of fresh bananas, Nilla wafers, fresh whipped cream, and vanilla or banana pudding!
Servings 8
Equipment
- 9 x 13 baking dish
Ingredients
- 2 cups nilla wafers crushed, divided
- 4 tbsp butter melted
- 2 8-oz. blocks cream cheese, softened
- 3/4 cup granulated sugar
- 2 1/2 cups heavy cream cold, divided
- 1 tsp pure vanilla extract
- 1 3.4 oz instant vanilla pudding mix
- 1 3/4 cup milk
- 5-6 large ripe bananas sliced
- 48 Nilla wafer plus more for garnish
Instructions
- Mix the melted butter and nilla wafer crumbs together. Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
- Whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Reserve 2 cups for topping. Set aside.
- In a large bowl, combine the softened cream cheese, sugar and vanilla. Stir in remaining whipped cream, combine slowly as you don’t want to deflate all the air in the whipped cream.
- In a separate bowl, whisk together pudding and milk. Let stand to thicken for 5-8 minutes. Fold pudding into cheesecake mixture.
- Pour half of the cheesecake pudding mixture evenly over the cooled crust.Layer with half of the sliced bananas and half of the vanilla wafers.
- Add the remaining pudding mixture, a layer of the remaining sliced bananas, and a layer of the remaining vanilla wafers. Cover and refrigerate for at least 2 hours or overnight.
- Top with the reserved whipped cream, and decorate with Nilla wafers and Nilla crumbs, and banana slices before serving.