Banana Pudding Lasagna Twist (Print)
Layers of banana pudding, cream cheese, and vanilla wafers create an irresistible chilled dessert.
# 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)
08 -
415 milliliters whole milk
→ Assembly
09 -
5 large bananas, sliced
10 -
Reserved vanilla wafers for topping
# Steps:
01 -
Using a food processor, pulse the vanilla wafers into fine crumbs. In a mixing bowl, combine the crumbs with melted butter and stir until consistently moistened. Press the mixture evenly into the base of a 23 × 33 cm baking dish to form a uniform layer. Set aside.
02 -
In a large bowl, beat the softened cream cheese with granulated sugar until light and aerated. Gradually add heavy whipping cream and vanilla extract, beating until the mixture holds stiff peaks.
03 -
Whisk the instant banana pudding mix with whole milk in a separate bowl until thickened.
04 -
Fold the thickened banana pudding gently into the whipped cream cheese mixture, mixing only until fully blended.
05 -
Spread half the cheesecake-pudding mixture evenly over the prepared crust. Arrange a single layer of sliced bananas on top, then cover with 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 the reserved vanilla wafers and sprinkle evenly over the surface.
07 -
Refrigerate for a minimum of 2 hours or until fully set. Slice and serve chilled.
# Additional Notes:
01 -
For enhanced flavor, allow to chill overnight for complete setting and optimal taste integration.