Banana Pudding Lasagna Delight

This banana pudding lasagna is a crowd-pleasing dessert that layers all the flavors you find in classic banana pudding with a cheesecake twist. No baking required and perfect for warm-weather gatherings or family celebrations when you want a treat that feels nostalgic yet special.

I first brought this to a neighborhood barbecue and everyone asked for the recipe by the time dessert was over. Now I make it every summer for family reunions and birthday parties.

Ingredients

• Vanilla wafers: Use a quality brand for the best flavor and crunch. These make both the crust and the topping so they are the backbone of the dessert
• Butter: Real butter adds richness and helps hold the crust together. Look for unsalted
• Cream cheese: Full fat gives the best texture for the cheesecake layer. Let it soften for easy blending
• Sugar: Regular granulated blends smooth into cream cheese
• Heavy whipping cream: Whipped to stiff peaks this brings airiness to the cheesecake filling
• Vanilla extract: Choose pure vanilla for a warm background note that amps up the banana flavor
• Banana pudding mix: Instant pudding is key for convenience and creamy texture. Jell-O brand sets up nicely
• Milk: Whole milk creates a smooth pudding layer that combines well with the cream cheese mix
• Bananas: Ripe but not overripe bananas give that classic banana pudding taste without getting mushy. Choose yellow bananas with a few brown spots for best flavor

Step-by-Step Instructions

Make the Crust:

Crush vanilla wafers either in a blender or food processor until they turn to fine crumbs. Use about one full package for this step. Mix the crumbs with melted butter using a fork until fully combined. Scoop the mixture into a 9 by 13 inch baking dish and press firmly to form an even base. Set aside while you prepare the other layers

Prepare the Cheesecake Layer:

In a large mixing bowl beat softened cream cheese and sugar together. This takes a few minutes but be patient because you want it to get fluffy and smooth. Add heavy whipping cream and vanilla extract and continue beating on medium high until the mixture forms stiff peaks. You should see soft ridges and the mixture should feel thick and pillowy

Mix the Banana Pudding:

In a separate bowl whisk together instant banana pudding mix and cold milk until it starts to thicken. This usually takes just a couple minutes. The pudding will continue to set as it sits

Combine for the Cream Layer:

Stir the thickened banana pudding into the cream cheese mixture. Blend until everything is evenly combined and silky

Assemble the Layers:

Spread half the cheesecake banana mixture over the crust and use a spatula to get an even layer. Next add a full layer of banana slices right over the cream layer pressing gently so they hold in place. Add a layer of whole vanilla wafers arranging them closely together. Top with the remaining cheesecake banana mixture smoothing to cover the wafers. Add another layer of banana slices

Finish with Crunch:

Crush the remaining vanilla wafers into chunky pieces and sprinkle over the final banana layer. Refrigerate the lasagna for at least two hours or preferably overnight. This chilling step is essential so the layers set and the flavors meld

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I love how the cream cheese makes this taste like a cross between banana pudding and a no bake cheesecake. My son always helps crush the wafers for the topping and sneaks a few before we finish the last layer

Storage Tips

Cover the baking dish tightly with plastic wrap or a fitted lid before refrigerating. This dessert tastes even better the next day because the wafers soften to a cake-like bite. Eat within three days for best banana texture since bananas can darken over time. Do not freeze as the creamy layer may separate

Ingredient Substitutions

If you cannot find instant banana pudding vanilla pudding mix with a sliced ripe banana mashed in can work. For a gluten free version choose gluten free vanilla wafers. Neufchâtel cheese can replace cream cheese for a lighter option though the filling will be slightly softer

Serving Suggestions

Serve generous squares topped with extra whipped cream and a decorative banana slice. For an extra treat drizzle a little caramel sauce before serving. This dessert is perfect for parties potlucks or as a make ahead sweet for Sunday dinner

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Cultural and Historical Context

Banana pudding is a beloved southern dessert and this version gives it a playful update inspired by the rise of dessert lasagnas. The layering method pays homage to classic church suppers where easy no bake desserts have always been a hit

Frequently Asked Questions

→ Can I use homemade pudding instead of instant?

Yes, you can substitute homemade banana pudding in place of instant mix, though the texture may vary slightly.

→ How ripe should the bananas be?

Bananas should be ripe but still firm, which ensures a sweet flavor and that slices hold their shape in the layers.

→ Is it possible to prepare this dessert in advance?

Absolutely. Chilling for several hours or overnight helps the layers set and flavors develop beautifully.

→ What can I use instead of vanilla wafers?

Shortbread cookies, graham crackers, or butter cookies can be substituted for vanilla wafers in the crust and layers.

→ Can you freeze banana pudding lasagna?

Freezing is not recommended, as bananas may discolor and the texture of the creamy filling could change when thawed.

→ How do I keep bananas from browning?

Layering the bananas between creamy fillings helps, or toss slices lightly with lemon juice before assembling.