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Banana Pudding Lasagna

Prep Time 10 minutes
Total Time 2 hours 30 minutes
Servings 8
Author Brittany

Ingredients

For the Crust

  • Pinch kosher-salt
  • 1½ c. finely crushed Nilla-Wafers
  • 4 tbsp melted-butter

For the Cheesecake

  • 48 Nilla-wafer, plus more, crushed, for garnish
  • 2 (8 oz) blocks cream-cheese, softened
  • 5 large ripe-bananas, sliced
  • 2 c. heavy-cream
  • 1 (¾ oz) package instant vanilla-pudding mix
  • 1¾ c. whole-milk
  • 1 tsp pure vanilla-extract
  • ¾ c. granulated-sugar

Instructions

  • Make crust: In a medium-bowl, stir together Nilla-wafers, butter & salt. Press into the bottom of a small square baking dish. Put aside.
  • Make cheese-cake filling: In a large bowl, beat cream-cheese & sugar till fluffy. Beat in heavy-cream & vanilla and till stiff peaks form. Put aside.
  • In a medium-bowl, whisk together pudding mix & milk. Let pudding stand for 5minutes till thickened. Fold pudding into cheese-cake mix.
  • Pour the filling into graham cracker-crust. Insert a layer of chopped banana & Nilla-Wafers, then pour remaining portion filling on top. Add a second layer of chopped banana & Nilla-wafers. Refrigerate until set & cool, at least two hours and up to immediately insured.
  • Top lasagna with cool whip, and sprinkle with nilla-wafers along with remaining banana-slices. Slice and serve.