Banana Pudding Lasagna
Recipe by:This Banana Pudding Lasagna recipe layers the classic flavors of banana pudding into a convenient casserole, perfect for bringing to potlucks and BBQs. Made with a decadent southern-style pudding, sweetened condensed milk, and homemade whipped cream, it's the creamiest, most indulgent banana pudding lasagna.
Ingredients
Vanilla Wafer Crust
- 15 ounce (425 grams) box vanilla wafers
- 6 tablespoons (85 grams) butter melted
Whipped Cream
- 2 ½ cups (591 ml) heavy cream
- ⅓ cup (67 g) granulated sugar
- 1 ½ teaspoons (7 ml) vanilla extract
Cream Cheese Layer
- 8 ounces (227 grams) cream cheese room temperature
- ¼ cup (50 grams) granulated sugar
Pudding Layer
- 5 ounce (144 grams) package instant vanilla pudding
- 14 ounces (396 grams) sweetened condensed milk
- 2 cups (473 ml) cold milk
- 5 large bananas sliced
Instructions
Vanilla Wafer Crust
- Place 3 cups (210 grams) of vanilla wafers in a food processor and pulse to fine crumbs, or place them in a large resealable bag and crush them with a rolling pin. This should result in about 2 cups of crumbs.15 ounce box vanilla wafers
- Transfer the cookie crumbs to a medium bowl and stir in the melted butter. Press the crumb mixture into the bottom of a 9x13 baking dish. Place the pan in the refrigerator while preparing the filling components.6 tablespoons butter
Whipped Cream
- Beat the heavy cream in a large mixing bowl using the medium-low speed setting of an electric hand or stand mixer, until the cream is frothy.2 ½ cups heavy cream
- Add the granulated sugar and the vanilla extract. Increase to medium-high speed. Beat for several minutes, until the mixture reaches firm peaks.⅓ cup granulated sugar, 1 ½ teaspoons vanilla extract
Cream Cheese Layer
- In a separate bowl, use an electric mixer to blend the cream cheese and granulated sugar using high speed until smooth. Gently fold in 2 cups of whipped cream.8 ounces cream cheese, ⅓ cup granulated sugar
- Carefully spread the cream cheese filling over the vanilla wafer crust. Return the pan to the refrigerator while preparing the next layer.
Vanilla Pudding Layer
- In a third bowl, whisk together the milk and vanilla pudding. Let sit for 5 minutes to thicken.5 ounce package instant vanilla pudding, 2 cups cold milk
- Once the pudding has started to thicken stir in the sweetened condensed milk.14 ounces sweetened condensed milk
- Place the vanilla wafers in a single layer over the cream cheese mixture, then top the cookies with the sliced bananas (some overlap is okay).5 large bananas
- Pour the pudding evenly over the cream cheese filling and spread smoothly.
- Top with the remaining whipped cream and place in the refrigerator for at least 2 hours, or overnight.
- When ready to serve, sprinkle additional wafer crumbs over the top of the dessert, and top with banana slices, if desired.
Notes
Storage: Wrap the pan tightly with plastic wrap and store in the refrigerator for up to 4 days.
Substitutions:
- Replace the vanilla pudding with instant banana pudding.
- Use a graham cracker, shortbread, or Golden Oreo crust.
- 12 ounces of Cool whip can be used instead of making whipping cream.
Nutrition
Calories: 707kcal | Carbohydrates: 80g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 393mg | Potassium: 467mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1343IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 0.3mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
