Banana Pudding Lasagna
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I made these just like you called for and they were FABULOUS!! I had also heard about “bleached” flour. I always use “unbleached”. As a general rule, I go with the least chemical ingredient available. Thank you for sharing your recipe.
Recipe Apdated From:www.pinterest.com
INGREDIENTS
FOR THE CRUST
- 4 tbsp. melted butter
- Pinch kosher salt
- 1 1/2 c. finely crushed Nilla Wafers
FOR THE CHEESECAKE
- 48 Nilla wafer, plus more, crushed, for garnish
- 1 (3.4-oz.) package instant vanilla pudding mix
- 1 3/4 c. whole milk
- 3/4 c. granulated sugar
- 2 (8-oz.) blocks cream cheese, softened
- 5 large ripe bananas, sliced
- 2 c. heavy cream
- 1 tsp. pure vanilla extract
DIRECTIONS
- First, Make crust: In a medium bowl, stir together Nilla wafers, butter, and salt. Press into the bottom of a small rectangular baking dish. Set aside.
- Then, Make cheesecake filling: In a large bowl, beat cream cheese and sugar until fluffy. Beat in heavy cream and vanilla and until stiff peaks form. Set aside.
- In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into cheesecake mixture.
- Pour half the filling into graham cracker crust. Add a layer of sliced bananas and Nilla Wafers, then pour remaining half of filling over top. Add another layer of sliced bananas and Nilla wafers. Refrigerate until cool and set, at least 2 hours and up to overnight covered.
- Top lasagna with cool whip, sprinkle with nilla wafers and top with remaining banana slices. Slice and serve.
