Banana pudding with a little extra cream and generous layers of vanilla wafers to create a no-bake banana pudding dessert lasagna!
‘Tis the season for pie! And I love pie.
Childhood me did not like pie, especially not fruit pie because squishy fruit reminded me of rotten fruit and I adored properly ripened fruit. My dad used to say that maybe it was a good thing that I didn’t like pie, because it was one less dessert for me to eat (because childhood me also didn’t eat any vegetables besides carrots and corn).
The first pie I liked was pumpkin, probably because I didn’t have any other preconceived notions of what it’s filling consistency should be. I call it my gateway pie.
The second pie I liked was my dad’s fresh blueberry pie, because the blueberries were still plump and firm. Then the flood gates were opened.
But today I am not sharing a recipe for pie, because even though I think everything Thanksgiving needs pumpkin pie (and please say pecan) what’s wrong with a little banana pudding too?
I’ve made my share of dessert lasagnas and I have a running list of others to come, but today’s version is banana pudding.
I cannot believe I did not come up with this one sooner to be honest. It just makes so much sense! I’m not entirely sure it’s’ really all that different from normal banana pudding except that this one is slightly less banana-y due to all the excess cream, but still delicious in its own right.
What’s your favorite version of banana pudding? I still swear by Miss B’s at Hot Chicken Takeover.
Here’s a list of some other creative banana pudding recipes I have saved to make *one day*:
- Banana Pudding Banana Bread – Sweet Recipeas
- Banana Pudding Cupcakes – The Baker Chic
- Banana Pudding Poke Cake – The Domestic Rebel
- Dulce de Leche Banana Pudding Bars – Bake or Break
- Homemade Banana Pudding Ice Cream – Big Bear’s Wife
- Nutter Butter Banana Pudding in Jars – Pass the Sushi
Four years ago: November 2015 Stitch Fix #12
Five years ago: Healthy Inside-Out Peanut Butter Cups
Six years ago: Farro, Cranberry and Goat Cheese Salad
Seven years ago: Chocolate S’mores Cupcakes
NO-BAKE BANANA PUDDING DESSERT LASAGNA
Serves 24
Ingredients:
FILLING
1 cup heavy cream
1 (3.4 oz.) package vanilla instant pudding
3 (8 oz.) packages cream cheese, room temperature
1/2 tsp vanilla extract
16 oz. frozen whipped topping, thawed
2 sliced bananas
2 (14 oz.) boxes vanilla wafers (24 for topping)
TOPPING
8 oz. frozen whipped topping, thawed
24 vanilla wafers
1 banana, cut into 24 slices
Directions:
- Prepare the filling: In a large mixing bowl, whip together heavy cream, pudding mix, cream cheese, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping and continue to whip until fluffy and light. Set aside.
- In a 9 x 13 inch dish place one layer of vanilla wafers. Spread 1/3 of the filling over the wafers, followed by half of the banana slices. Gently press the next layer of wafers into the filling. Top with a second 1/3 of the filling, bananas, repeat the wafer layer, and end with the final 1/3 of the filling.
- Top with more whipped topping, 24 wafers, and 24 slices of bananas. Chill for at least 4-6 hours.
- When ready to serve, cut into 24 squares and serve.
Source: Adapted from my No-Bake Pineapple Lush Dessert Lasagna.
