Banana Pudding Lasagna Twist (Print Version)
# Ingredients:
→ Crust
01 -
2 packages vanilla wafers
02 -
85 grams unsalted butter, melted
→ Cheesecake Layer
03 -
450 grams cream cheese, softened
04 -
150 grams granulated sugar
05 -
480 milliliters heavy whipping cream
06 -
1 teaspoon vanilla extract
07 -
1 package instant banana pudding mix (96 grams or 3.4 oz)
08 -
415 milliliters whole milk
→ Assembly
09 -
5 large bananas, sliced
10 -
Reserve some vanilla wafers for topping
# Instructions:
01 -
Process vanilla wafers in a food processor until finely ground. Combine the crumbs with melted butter in a mixing bowl and stir until evenly moistened. Press the mixture firmly into the base of a 23 × 33 cm baking dish, creating an even layer. Set aside.
02 -
In a large bowl, beat softened cream cheese and sugar together until light and fluffy. Add heavy whipping cream and vanilla extract; beat continuously until stiff peaks form.
03 -
In a separate bowl, whisk the instant banana pudding mix with milk until the pudding thickens.
04 -
Fold the prepared banana pudding into the whipped cream cheese mixture, mixing just until evenly combined.
05 -
Spread half of the cheesecake-pudding mixture evenly over the prepared crust. Arrange a single layer of sliced bananas over this layer, then add a layer of whole vanilla wafers.
06 -
Spread the remaining cheesecake-pudding mixture over the wafer layer. Top with another layer of sliced bananas, then crush remaining vanilla wafers and sprinkle over the top.
07 -
Refrigerate for at least 2 hours or until set. Portion and serve chilled.
# Notes:
01 -
For best flavor, chill overnight to allow the layers to fully set and flavors to meld.