Banana Pudding Lasagna
A delightful twist on the classic dessert, this banana pudding lasagna features layers of creamy textures, fresh bananas, and buttery vanilla wafers, making it a crowd-pleaser for any gathering.
Ingredients
For the lasagna
- 1 box vanilla wafers For the base layer
- 4 pieces ripe bananas, sliced Choose ripe but firm bananas
- 1 box instant vanilla pudding mix Vanilla flavor preferred
- 3 cups milk To prepare pudding mix
- 1 cup whipped cream or Cool Whip For the topping
- 1 cup cream cheese, softened Should be at room temperature
- 1/2 cup sugar For mixing with cream cheese
- 1 teaspoon vanilla extract For flavoring
Instructions
Preparation
- In a mixing bowl, combine the cream cheese and sugar. Blend until smooth.
- Add the vanilla extract and whipped cream, mixing well until fluffy.
- In another bowl, prepare the vanilla pudding mix with the milk according to package instructions.
- Whisk until thickened, about 2 minutes.
Layering
- In a 9×13 inch dish, layer the vanilla wafers on the bottom.
- Add a layer of sliced bananas, and then spread the cream cheese mixture on top.
- Pour a layer of vanilla pudding over the cream cheese layer.
- Repeat the layers until all ingredients are used, finishing with whipped cream on top.
Chilling
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Best served chilled; garnish with crushed vanilla wafers or banana slices. Can be frozen for up to 3 months. Thaw overnight in the fridge before serving. Consider variations such as chocolate pudding layers or adding pineapple for a tropical twist.