Dreamy Banana Pudding Lasagna

Banana pudding lasagna twist is pure comfort stacked in layers, perfect for lazy Sundays or big get-togethers. Fluffy cheesecake mousse blends right into old-school banana pudding, sandwiched with crunchy vanilla cookies. It's creamy, cool, and packed with banana bites plus that satisfying snap from wafers.

This sweet treat is the reason my cousins won't stop begging for banana pudding lasagna at the holidays. I've passed it along to so many people it's basically family lore by now.

Delicious Ingredients

• Extra vanilla wafers: Adds a perfect crunchy topping Pick the best looking ones to finish so the top looks amazing
• Large bananas: Brings sweet flavor and firm slices Use ripe but not mushy bananas so they hold up nicely
• Whole milk: Gives the pudding a super creamy texture Full fat works best for a thick set
• Instant banana pudding mix: Makes your filling thick and full of banana goodness Stick with a well-known brand for the best results
• Vanilla extract: Rounds out all the flavors Use real extract if you can for the best taste
• Heavy whipping cream: Fluffs the filling up into mousse Always grab fresh cream for best results
• Granulated sugar: Cuts the sharpness from the cream cheese and sweetens things up
• Cream cheese: Adds a lovely tang and rich texture Be sure to let it warm up so it mixes in smooth
• Unsalted butter: Holds the crust together and adds that rich touch Go for good butter for a better crust
• Vanilla wafer cookies: Makes a snappy, buttery bottom that tastes just like home Check for a fresh snap and lots of vanilla flavor

Dreamy Instructions

Set the Dessert:

Cover the whole pan and chill it for two hours or more If you can leave it overnight, everything sets beautifully and tastes even better

Finish and Chill:

Spoon the rest of the mousse on top, smoothing it everywhere Layer those last banana slices over the surface Grab your saved vanilla wafers, crush them with your hands, and sprinkle them all over the top Gently pat them in so they stay put

Layer the Lasagna:

Spread half the mousse over your cookie crust Make sure you get all the edges lined up neatly Lay on a single layer of banana slices right on top Cover those with a layer of whole wafers pressed gently in

Combine Layers:

Carefully fold the banana pudding mixture into the cheesecake mousse with a spatula Don’t overmix — you want it to stay fluffy

Prepare the Banana Pudding:

In another bowl, beat together banana pudding mix and cold milk Use a hand mixer or whisk for a couple minutes until it’s smooth and starts to thicken That makes your base silky

Make the Cheesecake Filling:

Toss softened cream cheese and sugar into a big bowl Blend them with a mixer for three or four minutes until they’re fluffy Like a cloud Add heavy cream and vanilla and beat on high till it forms stiff peaks and feels thick This is what gives the mousse its fluffiness

Prepare the Crust:

Crush vanilla wafers in a food processor till they’re fine Add melted butter, stir well so every crumb is damp, then firmly press the mix into a 23 by 33 cm pan making sure it’s even everywhere That’ll be the crunchy base Set aside while you mix the filling

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The cream cheese is honestly my secret favorite part. It makes every bite taste so airy. The first time my niece tried this I caught her sneaking a second serving straight from the fridge, just giggling away.

How to Store

Cover banana pudding lasagna twist with plastic or a tight lid in your fridge and it’ll keep for three days. For best banana flavor and looks, try to eat it within two days. Don’t freeze it though — the bananas go mushy and your pudding won’t stay together.

Easy swaps

You could use graham crackers or even shortbread cookies instead of vanilla wafers if you want to switch things up. No cream cheese? Mascarpone or thick Greek yogurt give a nice tang too. For even more banana hit, drop a splash of banana extract into your pudding mix.

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Ways to Serve

Cut into cool squares and serve cold. Add a swirl of whipped cream, toasted nuts, or even a drizzle of caramel if you feel fancy. It goes great with coffee after lunch or as a chilled treat for potlucks and parties.

Fun Background

Banana pudding treats go way back in Southern kitchens in the US, stacked in layers and handed along from one generation to the next. Turning it into a big pan version is the modern twist — makes serving a breeze and the layers really show off.

Recipe FAQs

→ Which vanilla wafers should I use?

Regular round vanilla cookies work great, but you can swap in any crispy vanilla cookie if those aren't handy.

→ Is instant banana pudding mix required?

Nope—vanilla pudding with some real banana slices works too. Just a heads up, it might taste a little different.

→ How long does it need to chill before eating?

Two hours in the fridge is the minimum. Overnight works even better for flavor and hold.

→ Can I prep it early?

Go for it. Making it the day before gives flavors time to blend and makes neat layers.

→ How do I cut and serve it easily?

Cut chilled squares with a sharp knife. Wipe it clean between pieces for sharp edges. Always serve cold.