The BEST Banana Pudding recipe you’ll ever try! No Bake Banana Pudding Lasagna made with layers of fresh bananas, Nilla wafers, fresh whipped cream, and vanilla or banana pudding! I love those recipes that we all grew up with, they are just too good to miss out on.
INGREDIENTS
- 2 cups nilla wafers crushed, divided
- 4 tbsp butter melted
- 2 8-oz. blocks cream cheese, softened
- 3/4 cup granulated sugar
- 2 1/2 cups heavy cream cold, divided
- 1 tsp pure vanilla extract
- 1 3.4 oz instant vanilla pudding mix
- 1 3/4 cup milk
- 5-6 large ripe bananas sliced
- 48 Nilla wafer plus more for garnish
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INSTRUCTIONS
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Mix the melted butter and nilla wafer crumbs together. Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
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Whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Reserve 2 cups for topping. Set aside.
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In a large bowl, combine the softened cream cheese, sugar and vanilla. Stir in remaining whipped cream, combine slowly as you don’t want to deflate all the air in the whipped cream.
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In a separate bowl, whisk together pudding and milk. Let stand to thicken for 5-8 minutes. Fold pudding into cheesecake mixture.
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Pour half of the cheesecake pudding mixture evenly over the cooled crust.Layer with half of the sliced bananas and half of the vanilla wafers.
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Add the remaining pudding mixture, a layer of the remaining sliced bananas, and a layer of the remaining vanilla wafers. Cover and refrigerate for at least 2 hours or overnight.
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Top with the reserved whipped cream, and decorate with Nilla wafers and Nilla crumbs, and banana slices before serving.
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