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!
To crush the biscuits, put them in the food processor and blitz until crumbs.
In a mixing bowl, stir together crushed biscuit, butter, and salt. Press into the bottom of a small baking dish (20x30 cm) and put it in the fridge for 10 minutes.
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.
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 for 2-3 hours or overnight.
Notes
Make sure that the cream cheese is at room temperature to avoid having solid lumps in your cheesecake filling.
Finely crushed shortbread biscuit allows the butter to better hold it together in the mixing process.