There’s something about banana pudding that always brings back childhood memories — the soft bananas, the vanilla wafers, that silky pudding.

But when you turn it into a banana pudding cheesecake lasagna, magic happens. It’s cool, creamy, nostalgic, and outrageously good.

This dessert isn’t just a crowd-pleaser — it’s the kind of treat people talk about for days.

Why You’ll Love This Recipe

This dessert hits all the right notes: velvety cheesecake, sweet pudding, buttery vanilla crust, and layers of real banana slices.

It’s no-bake, super easy to prep ahead, and impossible to mess up.

Every layer feels like a hug.

What You’ll Need (Ingredient Highlights)

Nilla Wafers – Classic vanilla cookies, both for the crust and the crunchy topping.

Cream Cheese – Softened and whipped for a creamy cheesecake base.

Heavy Cream – Adds richness and stability to the filling.

Vanilla Pudding Mix – Instant pudding makes this recipe fuss-free and quick.

Bananas – Use ripe (but not mushy) bananas for the best flavor and texture.

Cool Whip – For that fluffy, retro topping you can’t skip.

Pro Tips Before You Start

Make sure the cream cheese is fully softened — this ensures a smooth, lump-free filling.

Use ripe but firm bananas to avoid mushy layers.

Let the dessert chill for at least 2 hours — or overnight — for the best set and flavor.

Want to impress guests? Garnish the top with crushed wafers, fresh banana slices, and a mint sprig.

How to Make Banana Pudding Cheesecake Lasagna

Step 1: Make the Crust

In a medium bowl, mix the crushed Nilla Wafers, melted butter, and a pinch of kosher salt until the mixture resembles wet sand.

Press it firmly into the bottom of an 11×7-inch baking dish. Set aside.

Step 2: Prepare the Cheesecake Layer

In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy.

Add heavy cream and vanilla extract, then beat until stiff peaks form. Set aside.

Step 3: Make the Pudding

In another bowl, whisk together the vanilla pudding mix and milk.

Let it sit for about 5 minutes until thickened.

Fold the thick pudding into the cheesecake mixture until smooth and creamy.

Step 4: Layer It Up

Spread half of the cheesecake-pudding filling over the crust.

Add a layer of banana slices, followed by a layer of Nilla Wafers.

Repeat with the remaining filling, another layer of banana slices, and more Nilla Wafers.

Cover and refrigerate for at least 2 hours (or overnight).

Step 5: Finish and Serve

Before serving, top with Cool Whip or homemade whipped cream.

Sprinkle crushed wafers on top and garnish with fresh banana slices. Slice and enjoy cold!

What to Serve It With

This dessert shines on its own, but you can serve it with:

Iced coffee or sweet tea

Fresh berries on the side

A drizzle of caramel or melted chocolate

A scoop of vanilla bean ice cream (yes, it’s over the top, and yes, it’s worth it)

Variations & Substitutions

Make it gluten-free: Use gluten-free vanilla cookies or graham crackers.

Add chocolate: Layer in mini chocolate chips between the bananas.

Use graham crackers: If you don’t have Nilla Wafers, grahams work well too.

Homemade whipped cream: Swap out Cool Whip for fresh whipped cream sweetened with a touch of vanilla.

Storage & Leftovers

Cover the baking dish tightly and refrigerate leftovers for up to 3 days.

Keep in mind: the bananas may brown slightly over time, so if you’re prepping far ahead, add banana slices right before serving.

FAQs

Can I make this banana pudding cheesecake lasagna ahead of time?
Yes! It’s even better when made a day in advance. Just keep it refrigerated.

Do I have to use instant pudding mix?
Instant pudding works best for texture and ease, but you can use homemade pudding if preferred.

How do I prevent bananas from turning brown?
Use freshly sliced bananas just before assembling, and cover the layers well to limit air exposure.

Can I freeze this dessert?
It’s not recommended, as the bananas and whipped layers don’t freeze well.

Can I use regular whipped cream instead of Cool Whip?
Absolutely. Use about 2 cups of whipped cream sweetened with a little sugar and vanilla.

What if I don’t have Nilla Wafers?
Graham crackers, butter cookies, or digestive biscuits make good substitutes.

Can I use low-fat cream cheese or milk?
You can, but the texture will be less rich and creamy.

Final Thoughts

This banana pudding cheesecake lasagna is a dreamy, creamy dessert that layers everything you love about banana pudding into one irresistible bite.

It’s nostalgic, no-bake, and perfect for any occasion.

One spoonful and I promise — you’ll want to make it again and again.

The Boat Shed Kitchen