Banana Pudding Lasagna Twist

This banana pudding lasagna twist is like sinking your fork into a dreamy cloud—layers of soft mousse, old school banana pudding, and crunchy vanilla cookies all hanging out in one delicious slab. It’s made for lazy weekends or cool parties, when you just want something cold, creamy, and easy to slice up for everyone. Every bite mixes smooth, sweet flavors with sweet banana and crispy wafers for a real comfort food vibe.

This dessert always gets my cousins talking—they now want banana pudding lasagna every holiday. I’ve handed this how-to out to so many folks, it’s basically become our new family classic.

Delicious Ingredients

• Extra vanilla wafers: crumble some on top to give every bite a snappy bite Pick the prettiest ones for the finishing touch
• Large bananas: the highlight of each forkful Ripe but still firm bananas are best for clean cuts and sweet flavor
• Whole milk: gives banana pudding the richest, smooth feel Go for full fat to keep it creamy
• Instant banana pudding mix: thickens up the mousse and packs banana flavor Branded mixes usually set the best
• Vanilla extract: brings warmth, tying everything together Use real extract, not fake, for best results
• Heavy whipping cream: makes the mousse full and airy Use fresh cream for top fluffiness
• Granulated sugar: turns tangy cream cheese into a sweet, dreamy mix
• Cream cheese: holds the filling together and adds just enough zip Let it fully warm up so it mixes in easy
• Unsalted butter: melts into the crust for extra richness If you use a good one, the crust is even better
• Vanilla wafer cookies: nostalgic, buttery layers at the bottom The crispier and more vanilla-packed they are, the better

Easy Steps to Make It

Finish and Chill:

Scoop the last of your mousse layer over the top, spreading to every edge Add a layer of banana slices on top then crumble the rest of your wafers and scatter them all around Lightly press so they stick

Layer it Up:

Dollop half the mousse over your crust, covering the bottom completely Lay out banana slices in a neat row then stack full vanilla wafers in a grid on top

Combine Layers:

Use a spatula to gently swish the pudding into the cheesecake mousse Just fold until they’re mixed up but still fluffy—don’t overdo it or it’ll go flat

Whip Up the Banana Pudding:

Pour the pudding mix and cold milk into a bowl and beat for a few minutes ’til it turns thick and smooth This is your creamy banana layer—just get all the lumps out and you’re set

Beat Cheesecake Mousse:

Toss the cream cheese and sugar in a big bowl and mix until it’s light and airy Keep going for a few minutes You want it smooth, not gritty Now pour in your heavy cream and vanilla and whisk at high speed until it holds firm peaks

Chill to Set:

Wrap up the baking pan and chill in the fridge for a couple hours At least Let it sit overnight if you want it extra firm and easy to slice—time helps it all hold together

Make the Crust:

Smash the cookies in a food processor until they’re fine crumbs Mix with melted butter so every bit is soaked Line your baking dish with the crumbs, pressing down firmly so it’s solid and covers every edge This will be the base for your layers, so don’t leave gaps

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Cream cheese is the real star—it makes this taste like you’re eating fluffy clouds. Still makes me smile remembering my niece sneaking an extra piece straight from the cold pan and giggling like it was a secret treat.

How to Store It

Keep your banana pudding lasagna twist tightly covered in the fridge—plastic wrap or a snug lid works fine. Try to finish it within two days for the freshest bananas, but it’ll last three days in the fridge. Don’t freeze it, the bananas just get mushy and everything can split.

Switch It Up

Try swapping in shortbread or graham crackers instead of vanilla wafers if you like a different crunch. Out of cream cheese? Mascarpone or thick yogurt changes up the tang. Want it extra banana-y? Mix in a splash of banana extract with the pudding mix.

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How to Serve

Cut into cold squares straight from the fridge for best flavor. For celebrations, dollop on some whipped cream, sprinkle over toasted pecans, or drizzle with a little caramel. It goes really well with coffee at brunch or makes a handy potluck dessert you can prep ahead.

Where It Comes From

Banana pudding treats started in the American South—layered, creamy sweets passed down from grandma’s kitchen. Setting it up lasagna-style is a new spin that makes serving easy and shows off those layers for a hungry crowd.

Frequently Asked Questions

→ What type of vanilla wafers work best?

Classic round vanilla wafers give the right crispy bite, but if you can't find them, any crunchy vanilla cookie will do the job.

→ Can I substitute the instant banana pudding mix?

If you don’t have banana pudding, vanilla pudding and real banana slices are a good backup. The flavor will be a little different, but still yummy.

→ How long should this dessert chill before serving?

Let it chill in the fridge a couple of hours at least. Overnight is even better so everything sets just right.

→ Can I make this dessert ahead of time?

Absolutely! Make it a day before serving so everything holds together and the flavors mix well.

→ What's the best way to slice and serve?

Use a clean, sharp knife for cutting and go for squares. It tastes best cold right from the fridge.