Simple Banana pudding cheesecake lasagna {No Bake}

Banana Dessert Lasagna

Who has been craving a yummy banana dessert? If so, this Banana Dessert Lasagna is going to hit the spot. Whenever I make this, the family comes running because they know it’s a tasty treat.

banana pudding dessert

Banana Pudding Lasagna

Why does this recipe have the word lasagna at the end? Don’t worry, you won’t see marinara sauce or parmesan cheese in the recipe. However, it has the lasagna term because this is a layered dessert.

This one features 4 layers, a delicious crust made from nilla wafers, banana pudding layer, cheesecake layer, and it’s topped with a creamy layer of cool whip. You’ll devour every bit.

Ingredients for Layered Banana Dessert

I use an 8×8 pyrex baking dish for this dessert and it fills the pan to the top. This pan does have higher walls than a baking pan.

I’ve also made them in disposable aluminum trays which are great if you’re taking this dish on the go. No worries about getting your pyrex back!

The trays I use generally say they are meant for lasagna or roasting and are a bit deeper. I get mine at dollar tree.

How to Make Banana Dessert Lasagna

This dessert is made one layer at a time.

Crust

1 – Crush 80 mini nilla wafers. Use a food processor or stick in a ziplock back and break up with a meat mallet or rolling pin.

If you want to use regular sized nilla wafer cookies simply use 40 instead. I buy the mini ones as they are a great size for giving my toddler as a treat and easier to crush up for this crust.

You could use graham crackers for the crust instead but the nilla wafers pair perfectly with a banana dessert.

2 – Melt 5 tbsp butter. Add the melted butter to crumb mixture and combine until all crumbs are wet.

3 – Press into the bottom of pan to create a crust. Place in the freezer to set while you make the next layer.

Pudding Layer

4 – Whisk banana cream pudding packet with one cup of cold milk. This is half of what the box calls for.

5 – Fold in 1/2 cup of whipped topping which will make the layer lighter and fluffier.

6 – Spread over top of the crust then return pan to freezer to allow the layer to set.

Cheesecake Layer

7 – In a medium bowl mix together cream cheese (softened), sugar, vanilla, and milk.

8 – Fold in 1/2 cup of whipped topping.

9 – Spread in an even layer on top of the pudding. Place back in the freezer to set before topping.

Topping

10 – Spread remaining cool whip over top to create a light and airy finishing touch.

Optional: Place sliced bananas over the top.

11 – Allow to set in the fridge for 3-4 hours before serving.

Banana pudding cheesecake bars

How to serve this banana dessert

You’ll want to remove the dish from the refrigerator just before serving as it will get a bit soft if left out too long. Simply cut square pieces any size you choose. If you cut it into small squares it will make 16 pieces.

This dish pairs perfectly with a warm cup of coffee.

How to Store This Banana Pudding Lasagna

Did you just spend time making this dessert and you’re not sure how to store it? Because it was made with dairy, you don’t want to leave it on the countertop. Grab an airtight container that doesn’t have any holes. Put the Banana Dessert Lasanga inside and then you can keep it in the fridge for up to five days.

The next time you’re looking for a dessert that is easy to make and a crowd-pleaser, this is the one. I can’t tell you how many times I’ve made this and everyone loved it. I especially love making this in the summertime because it’s a nice sweet and cool treat that everyone can enjoy.

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Yield: 16 servings

Banana Dessert Lasagna

Banana dessert lasagna recipe

Banana & Cheeseake dessert lasagna

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 25 minutes

Ingredients

  • 80 mini nilla wafers
  • 5 tbsp butter
  • 1 box banana cream pudding (3.4oz size)
  • 1 cup milk + 2 tbsp milk
  • 8oz cream cheese
  • 1/2 cup sugar
  • 1.5 tsp vanilla
  • 1 tub cool whip

Instructions

Crust

  1. Crush 80 mini nilla wafers using a food processor, rolling pin, or meat mallet.
  2. Melt 5 tbsp butter. Add melted butter to crumb mixture and combine until all crumbs are wet.
  3. Press into bottom of 8x8 pan to create a crust. Place in the freezer to set while you make the next layer.

Pudding Layer

  1. Whisk pudding mixture with one cup of cold milk.
  2. Fold in 1/2 cup of whipped topping.
  3. Spread over top of crust then return pan to freezer to allow layer to set.

Cheesecake Layer

  1. In a medium bowl mix together cream cheese (softened), sugar, vanilla, and milk. Fold in 1/2 cup of whipped topping.
  2. Spread in an even layer on top of the pudding. Place back in the freezer to set before topping.

Topping

  1. Spread remaining cool whip over top.
  2. Optional: Place sliced bananas over the top.
  3. Allow to set in the fridge for 3-4 hours before serving.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 182mgCarbohydrates: 25gFiber: 0gSugar: 15gProtein: 3g

Nutrition is a rough estimate. Will vary based on exact products and quantities used.

banana pudding dessert

No bake banana cheesecake recipe

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