Banana Pudding Lasagna Twist

Banana pudding lasagna twist is a creamy dreamy dessert built for family celebrations and Sunday afternoons when you crave layers of comfort. The combination of silky cheesecake mousse and old-fashioned banana pudding tucked between vanilla wafer layers is a crowd pleaser. Every bite gives you a cool creamy texture with bursts of banana and the nostalgic crunch of cookies.

This is the sweet dish that got my cousins hooked on banana pudding lasagna at every holiday and I have given the recipe to so many friends now that it is a little family legend.

Ingredients

• Vanilla wafer cookies: provide a crisp buttery base and a nostalgic Southern flavor Look for ones with a fresh snap and real vanilla for best taste
• Unsalted butter: binds the crust and adds richness Choose a high quality creamery butter for best results
• Cream cheese: brings tang and structure Let it soften fully so it blends smoothly
• Granulated sugar: sweetens the filling Without it the cream cheese would taste too sharp
• Heavy whipping cream: transforms the filling into an airy mousse Always choose fresh cream
• Vanilla extract: enhances everything with warmth Use pure extract rather than imitation for real flavor
• Instant banana pudding mix: thickens the filling and adds banana flavor Pick name brand mixes for best setting power
• Whole milk: is the classic pairing for pudding mixes Full fat milk ensures the creamiest texture
• Large bananas: are the star of each bite Use ripe but not brown bananas for firm slices and floral flavor
• Extra vanilla wafers: on top add a textural contrast Choose the nicest cookies for the topping so you get beautiful pieces

Step-by-Step Instructions

Prepare the Crust:

Pulse your vanilla wafers in a food processor until they are finely crushed like sandy crumbs Mix with melted butter in a bowl until every crumb is moistened Press the mixture firmly and evenly into the base of a 23 by 33 centimeter baking dish making sure there are no loose spots This crust forms the foundation of your dessert Set it aside while you work on the filling

Make the Cheesecake Filling:

Beat softened cream cheese and granulated sugar together in a large bowl using a mixer Beat for at least three to four minutes until it turns fluffy and light This step is important so your filling is not gritty Add heavy cream and vanilla extract Beat this mixture on high until you see stiff peaks and the texture is thick and luxurious The aerated cream creates the classic mousse body of your filling

Prepare the Banana Pudding:

In a separate bowl whisk instant banana pudding mix with cold whole milk Use a hand whisk or a mixer and beat for two to three minutes until the mixture thickens and has no lumps This makes sure you have a silky banana base

Combine Layers:

Gently fold the thickened banana pudding into the whipped cheesecake mixture Use a spatula and stop as soon as the mixtures are blended so you do not lose the airiness This way you keep the mousse light and fluffy

Layer the Lasagna:

Spread half the cheesecake pudding mousse evenly over the vanilla wafer crust Make sure every corner is covered Arrange a single layer of banana slices directly onto the filling Top with a layer of whole vanilla wafers lining them up for best texture

Finish and Chill:

Spread the remaining mousse mixture on top making it as even as you can Arrange a final layer of banana slices across the top Take the reserved vanilla wafers crumble them by hand and sprinkle the chunks evenly over everything Press them lightly into the surface to help them stay put

Set the Dessert:

Cover the pan and refrigerate for at least two hours The longer you chill the more the flavors meld and the firmer the slices will turn out If you have the time let it sit overnight

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My favorite ingredient here is the cream cheese which makes the whole dessert taste like a cloud I still remember my niece giggling with joy the first time she ate this straight from the refrigerator after sneaking an extra helping when no one was looking

Storage tips

Keep banana pudding lasagna twist covered with plastic wrap or an airtight lid in the fridge for up to three days For best banana freshness eat within forty eight hours Do not freeze since the bananas turn mushy and the pudding may separate

Ingredient substitutions

You can swap graham crackers or shortbread cookies for vanilla wafers if you want a different crust If cream cheese is not available try mascarpone or a thick yogurt for a tangy twist For more banana punch add a touch of banana extract to the pudding mix

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Serving suggestions

Serve straight from the fridge in chilled squares For a festive twist top with whipped cream and a sprinkle of toasted nuts or drizzle with caramel sauce This dessert pairs well with coffee after a weekend lunch or as a make ahead treat for potlucks

Cultural context

Banana pudding desserts have deep roots in American Southern cooking with layers and creamy fillings that have been handed down for generations Turning it into a lasagna style slab is a modern riff that makes it easier to serve a crowd and highlight every layer

Recipe FAQs

→ What type of vanilla wafers work best?

Traditional round vanilla wafer cookies create the classic texture and flavor, but any similar crisp vanilla cookies can be used.

→ Can I substitute the instant banana pudding mix?

If instant banana pudding is unavailable, vanilla pudding with fresh banana slices can achieve similar results, though flavor may differ slightly.

→ How long should this dessert chill before serving?

Chill for at least 2 hours to set the layers, but overnight chilling enhances flavor and texture.

→ Can I make this dessert ahead of time?

Yes, preparing it a day in advance lets the flavors develop and ensures the layers hold their shape.

→ What's the best way to slice and serve?

Use a sharp knife wiped clean between slices for neat squares. Serve chilled for best texture.