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Yield:
10
Servings
Banana Pudding Lasagna
This easy, no-bake
Banana Pudding Lasagna
dessert features “lasagna” style layers of Nilla Wafers, cheesecake filling, pudding, and bananas. It’s a decadent twist on the summertime classic!
Prep Time
15
minutes
minutes
Additional Time
2
hours
hours
Total Time
15
minutes
minutes
Ingredients
For the Crust
1 ½
cups
crushed Nilla Wafers
4
tablespoons
melted butter
For the Cream Cheese Layer
12
ounces (1 ½ blocks)
cream cheese
,
softened
¾
cup
granulated sugar
2
cups
heavy cream
2
teaspoons
vanilla extract
For the Banana Pudding Layer
4
large
bananas
,
sliced
1
(3.4 oz) package
instant vanilla pudding
1 ½
cups
milk
1 ½
cups
Nilla Wafers
Whipped cream or cool whip
,
for topping
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Instructions
In a small bowl, combine the crushed wafers and the melted butter. Stir until well combined. Reserve 2 tablespoons of the mixture for topping.
Press the remaining crumbs evenly into the bottom of a 9x13 inch baking dish. You can do this with your hands or the bottom of a glass.
In a large mixing bowl, beat the cream cheese and sugar together until fluffy, about 2 minutes.
In a separate bowl, beat the heavy cream until stiff peaks form. Stir in the vanilla, and then fold the whipped cream into the cream cheese mixture.
Spread half of the cream cheese mixture evenly over the crust, spreading it into an even layer. Press the sliced bananas over the cream cheese.
In a separate bowl, beat the milk and pudding mix together. Spread the pudding over the bananas, and then top with Nilla Wafers.
Spread the remaining cream cheese mixture over the wafers.
Sprinkle the reserved crumbs over the cream cheese layer.
Cover, and refrigerate lasagna for 2 hours (or up to 24 hours) before serving.
If desired, pipe swirls over the top, and place a Nilla wafter and banana slice on each swirl. This is optional, but it makes this dessert beautiful.
Video
Nutrition
Serving:
1
,
Calories:
576
kcal
,
Carbohydrates:
50
g
,
Protein:
11
g
,
Fat:
38
g
,
Saturated Fat:
22
g
,
Polyunsaturated Fat:
13
g
,
Trans Fat:
1
g
,
Cholesterol:
100
mg
,
Sodium:
382
mg
,
Fiber:
2
g
,
Sugar:
33
g