Banana Pudding Lasagna Twist (Print Version)
# Ingredients:
→ Crust
01 -
85 grams unsalted butter, melted
02 -
2 packs vanilla wafers
→ Cheesecake Layer
03 -
1 package of instant banana pudding mix (96 grams)
04 -
450 grams cream cheese, left at room temp
05 -
480 milliliters heavy whipping cream
06 -
415 milliliters whole milk
07 -
150 grams white sugar
08 -
1 teaspoon vanilla extract
→ Assembly
09 -
Reserved vanilla wafers for garnishing
10 -
5 big bananas, sliced
# Instructions:
01 -
Let the whole dessert hang out in the fridge for at least two hours, or until it's firm. Once it's chilled, slice it up and enjoy cold.
02 -
Pour on the rest of the cheesecake-banana pudding blend on top of the wafers. Lay out another round of banana slices and finally smash up the leftover wafers to sprinkle over everything.
03 -
Spread half the banana-pudding cheesecake fluff onto your crust. Put banana slices on top, then lay out whole vanilla wafers over the bananas.
04 -
Take the thick pudding and gently stir it into the whipped cream cheese stuff, just until everything looks even.
05 -
In a separate bowl, pour in the banana pudding mix with whole milk and whisk like crazy until it thickens up.
06 -
Grab a big bowl and toss in cream cheese and sugar. Beat until it's airy and smooth. Drizzle in the vanilla and heavy cream little by little and whip until it keeps its shape stiff.
07 -
Throw the vanilla wafers in a food processor and grind them to a fine crumb. Dump them into a bowl, pour in the melted butter, and stir until it's all damp. Smush that into your baking dish so the bottom is totally covered. Set this aside.
# Notes:
01 -
It tastes even better if you cool it in the fridge overnight so the flavors really come together.