Description
Creamy no bake banana pudding lasagna with vanilla wafer crust and layered pudding filling.
Ingredients
Units
Scale
- 2 cups crushed vanilla wafer cookies
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped topping
- 2 boxes instant vanilla pudding mix, 3.4 ounces each
- 3 cups cold whole milk
- 3 ripe bananas, sliced
- 2 cups whipped topping
- Crushed vanilla wafers for garnish
Instructions
- Mix crushed wafers with melted butter and press into dish. Chill 15 minutes.
- Beat cream cheese and powdered sugar, fold in whipped topping. Spread over crust.
- Whisk pudding mix with milk until thickened.
- Layer sliced bananas over cream cheese layer.
- Spread pudding over bananas.
- Top with whipped topping and garnish with crushed wafers.
- Chill at least 4 hours before serving.
Notes
- Use ripe but firm bananas.
- Chill thoroughly for clean slices.
- Add bananas just before serving if storing long.
- Store refrigerated up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg