Banana Pudding Lasagna Recipe (With Real Whipped Cream)

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This Banana Pudding Lasagna recipe is an easy layered dessert that combines the classic flavors of banana pudding with the convenience of a casserole dish, making it perfect for potlucks and BBQs.

This version uses a southern-style pudding made with sweetened condensed milk, adding creaminess and decadence that levels the dish. Topped with real homemade whipped cream, it's the best-tasting banana pudding lasagna out there.

Banana lasagna on a plate with a bite out of it.

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Key Ingredients
How to Make Banana Pudding Lasagna
Expert Tips
Recipe Variations
How to Store Leftovers
Recipe FAQs
Recipe
Reviews

Banana pudding is one of the most crowd-pleasing southern desserts, and this no-bake banana pudding lasagna takes those classic flavors and puts them in a big casserole dish that's easy to transport to parties and picnics.

It starts with a crisp vanilla wafer crust. Then, a no-bake cheesecake layer is topped with whole vanilla wafers and sliced fresh bananas.

Next comes the sweet pudding mixture, and it's all finished off with a fluffy homemade whipped cream topping. If you want even more banana flavor, you can even add another layer of banana slices!

Most dessert lasagnas use Cool Whip, but the homemade whipped cream in this recipe tastes so much better and it's really easy to make (although you can substitute Cool Whip if you prefer).

The best part is that this dish can be made ahead of time and doubled or tripled to serve a crowd.

And if you love lasagna-style recipes, lemon lasagna is made in a similar fashion and is perfect for spring!

Key Ingredients

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Vanilla Wafers - Classic vanilla wafer cookies give us the flavor of traditional banana pudding. But you can swap this out with your favorite cookie crumbs.

Heavy Cream - Use heavy whipping cream with at least 36% milk fat so it whips up nicely and firmly. If you don't want to make your own whipped cream, then you can substitute it with 16 ounces of Cool Whip.

Cream Cheese - For the best texture, Use full-fat brick cream cheese. Low-fat or Neufchatel cheese can also be used but will not set quite as well.

Vanilla Pudding - Make sure to use instant pudding mix, not the kind that needs to be cooked. Feel free to swap this with banana pudding mix if you prefer more flavor.

Milk - I use 2% milk, but whole milk can be used, adding a little extra creaminess.

Sweetened Condensed Milk - This is the secret ingredient in many southern banana pudding recipes. It adds richness and a creamy, sweet flavor.

Bananas - Yellow bananas without many spots are the best option for this recipe. You want them to be sweet but still firm.

How to Make Banana Pudding Lasagna

1) Prepare the Cookie Crust

Crush the Nilla wafers into fine crumbs using a food processor or crush them using a rolling pin in a resealable plastic bag.
The finer the crumbs, the better your crust will hold together.
Mix the cookie crumbs with the melted butter in a medium bowl.
Press them evenly across the bottom of a 9x13 baking dish. (Do not go up the sides.)
Refrigerate the crust while you proceed with making the filling. This will help keep the crust from crumbling.

2 images: Wafer crumbs in a food processor, and the crust in a 9x13 pan.

2) Whip the Cream

Whip the cream, sugar, and vanilla extract in a large bowl using an electric mixer.
Beat it until stiff peaks form, where the cream stands straight up when you remove the whisk beater.

Whipped cream with stiff peaks in a glass bowl.

3) Prepare the Cheesecake Filling

In a separate bowl, beat the softened cream cheese and sugar until smooth.
Gently fold in 2 cups of whipped cream, placing the remaining in the refrigerator for the topping.
Do not stir vigorously, or you will deflate the cream.
Drop dollops of the cream cheese mixture across the cookie crust, then use an offset spatula to spread it evenly in the pan.
Return the pan to the refrigerator to allow the cheesecake mixture to set.

4 images showing the whipped cream being folded into the cream cheese filling and then spread onto the cookie crust.

4) Make the Pudding

Whisk together the vanilla pudding and milk in a medium bowl.
Let it sit for 5 minutes until it starts to thicken.
Add the sweetened condensed milk and whisk until it is uniformly mixed in.

2 images: Thick pudding in a bowl with a whisk, then thinner with the condensed milk added.

5) Layer

Now it's time to put it all together!
Add a layer of whole vanilla wafers on top of the creamy cheesecake filling.
Next, add a layer of sliced bananas. These can overlap some.
Spoon the pudding over the banana layer, then smooth it evenly to the sides of the pan so that no air can get to the bananas.
Finally, add the whipped cream as the top layer.
Place back in the refrigerator for at least 2 hours.
When you are ready to serve, top the dessert lasagna with crushed vanilla wafers and banana slices, if desired.

4 images showing the layers of the banana split lasagna: cookies, bananas, pudding, then whipped cream.

Expert Tips

Make sure your cream cheese is at room temperature so it blends smoothly without lumps.
The whipped cream will hold up fine for a day or two, but if you want it to last longer without getting liquidy then add ¼ teaspoon of cream of tartar to make stabilized cream.
This dessert gets better as it chills, so make it a day ahead if you can.
If you plan to top the dessert with banana slices, first soak them in lemon juice, lemon-lime soda, or anything with citric acid to help keep them from turning brown.
For clean slices, use a sharp knife and wipe it off with a paper towel after each slice.

Recipe Variations

Dulce de Leche: Replace the sweetened condensed milk with ½ cup of dulce de leche sauce. Then, drizzle additional sauce over the bananas and the dessert.
Toppings: Some crunchy topping options that pair well are toffee pieces, chopped nuts like pecans, peanuts, or walnuts, and chocolate chips or shavings.
Make it Tropical: Add 1 cup of crushed pineapple (drained) on top of the bananas, then sprinkle ½ cup of toasted coconut as the topping. Or turn it into a banana split dessert by leaving out the layer of whole cookies and topping with chocolate sauce.
Sub the Pudding: You can substitute the vanilla pudding with instant banana pudding or use your favorite prepared pudding recipe.
Different Cookies: You can also use a 9x13 graham cracker crust, shortbread biscuit crust with Chessman cookies as the layer, or Golden Oreos instead of vanilla wafers.

A 9x13 pan of dessert lasagna topped with cookie crumbs and banana slices.

How to Store Leftovers

This is the perfect recipe to make a day ahead of serving. Just keep it stored in the refrigerator.

Cover leftovers tightly with plastic wrap and return to the refrigerator for up to 4 days. The bananas will oxidize and turn brown over time but still taste great.

Recipe FAQs

Can you freeze banana pudding lasagna?

This is not a good recipe to freeze, as the ingredients will separate and become grainy, and the bananas will turn watery in the freezer.

Will the layered bananas turn black over time?

Oxygen is what causes bananas to turn brown, so the layers surrounding the bananas help to keep them looking fresh as long as the dessert is uncut.

Why is it called lasagna?

This delicious banana pudding lasagna may not have noodles, but it is made in a layered fashion, similar to how one makes lasagna. The preparation method is what gives this tasty dessert its name.

A square of banana split lasagna on a wooden spatula being lifted from the pan.

Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

Key Ingredients