Banana Pudding Lasagna (Print Version)
A cool treat of cream cheese, banana pudding, and vanilla wafers stacked in tasty layers.
# Ingredients:
→ Crust
01 -
85 grams melted unsalted butter
02 -
2 packs vanilla wafers
→ Cheesecake Layer
03 -
415 milliliters whole milk
04 -
1 box banana pudding mix (96 grams, instant)
05 -
1 teaspoon vanilla extract
06 -
480 milliliters heavy whipping cream
07 -
150 grams sugar
08 -
450 grams softened cream cheese
→ Assembly
09 -
Bananas, 5 large ones, sliced up
10 -
Extra vanilla wafers for sprinkling over the top
# Steps:
01 -
Once you’ve got it all together, pop it in the fridge for at least 2 hours. Let it firm up. Then cut slices and hand out the chilled pieces.
02 -
Put the rest of your cheesecake-banana mix on top of the covered layer. Pile on another round of banana slices, take your leftover vanilla wafers, crush ‘em and sprinkle all over for a yummy finish.
03 -
First, spread half of your creamy mix over the crust. Next, pile banana slices over that and layer whole vanilla wafers on top.
04 -
Take your banana pudding and softly mix it into the whipped cream cheese stuff. Don’t overdo it, just go till it all looks even.
05 -
Pour milk over the pudding mix in a new bowl. Keep whisking until it turns thick and smooth.
06 -
Start by whipping cream cheese with sugar until it looks fluffy. Add in the whipping cream and the vanilla and, using your mixer, beat until you get stiff peaks.
07 -
Toss your vanilla wafers in the food processor and turn them into fine crumbs. Dump the crumbs into a bowl and combine with melted butter so everything’s moist. Squish this into the bottom of a 23-by-33 cm dish using your spatula. Set it off to the side for now.
# Notes:
01 -
If you let it chill all night, the flavors get even better and everything firms up nice.