Banana Pudding Lasagna

Banana Pudding Lasagna is an incredibly easy, no-bake dessert that is super creamy, rich and delicious. Made with layers of biscuit crumbs, cheesecake, and fresh banana slices!

Banana Pudding Lasagna

Banana Pudding Lasagna tastes like all of your desired desserts in one dish; it is creamy, rich, and delightfully mouthwatering. The crust of this dish alone is already a win as it is a delicious combination of crushed shortbread biscuits and butter.

Fresh bananas give that sweet and delicious flavour, and when combined with the cheesecake, it is everything you could ever wish for in your pudding.

The name Banana Pudding Lasagna may sound too fancy and complicated to make, but you will be surprised by how simple this recipe is. This dessert is no-bake, can be made ahead of time and my family LOVE it.

I made this dessert by combining 3 layers of goodness in a 20x30cm pan; the first layer is the crust, which I made by mixing shortbread crumbs and butter. This layer is buttery and crunchy.

The second layer is cheesecake, which I made by mixing cream cheese, whipped cream, and banana pudding. This layer is SUPER creamy and delicious!

The final layer is slices of fresh banana slices, which is a sweet, fruity layer.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Shortbread Biscuit. I used a shortbread biscuit because it is buttery and rich. However, you may use graham crackers, digestive biscuits, Bischoff or Oreos.

Butter. Butter will hold the shortbread biscuit together so that the crust will be smooth yet firm in texture. I used unsalted butter.

Cream Cheese. I used Philadelphia cream cheese. Make sure that the cream cheese is at room temperature to avoid having solid lumps in your cheesecake filling.

Heavy Cream. I add it to the cream cheese to make the mixture richer and creamier.

Granulated Sugar. I used sugar just to sweetness the cream cheese mixture..

Vanilla Extract. To flavor the cream cheese.

Whole Milk. Super creamy, just the right consistency for the banana pudding mixture.

Instant Banana Pudding Mix. For extra banana flavor.

Bananas. I prefer to use slightly ripe bananas but firm.

How to Make Banana Pudding Lasagna?

To Make The Crust

To crush the biscuits, put them in the food processor and blitz until crumbs.

Tip: Finely crushed shortbread biscuit allows the butter to better hold it together in the mixing process.

In a mixing bowl, stir together crushed biscuits, butter, and salt. Press into the bottom of a small baking dish (20x30 cm) and put it in the fridge for 10 minutes.

To Make The Cheesecake Filling

In a large mixing bowl, whisk cream cheese and sugar until fluffy. Whisk in heavy cream and vanilla until stiff peaks form, set aside.

In another mixing bowl, whisk together milk and banana pudding. Let the pudding stand for 2-3 minutes until thickened.

Now, fold the pudding into the cheesecake mixture.

Assemble Everything Together

Pour half the filling on top of the crust. Add a layer of biscuits and sliced bananas, then pour the remaining half of the filling on the top.

Add another layer of sliced bananas and sprinkle with some crashed biscuits.

Then, put it in the fridge. I usually refrigerate this dessert overnight; however, if you can't wait that long, refrigerate it for at least 2-3 hours.

Serving Suggestion

The best thing about this dessert is that you may serve it with absolutely anything, and it will still taste good.

My favorite pair in serving this dish, however, is Medjool Date Shake or Chocolate Milk Tea with lots of heavy creams.

Storage

Refrigerate the Banana Pudding Lasagna for at least 2 hours before serving, after which it should be covered with plastic wrap and stored in the refrigerator.

You may even prepare the dessert ahead of time and preserve it for up to 2 days before serving!

More Banana Recipes

• Triple Chocolate Banana Bread With Walnuts
• Easy Chocolate Chips Banana Bread
• Moist Blueberry Banana Bread
• Easy Banana Nutella Muffins

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