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The Boat Shed Kitchen

Banana Pudding Cheesecake Lasagna

With layers of crushed Nilla Wafers, fluffy cheesecake filling, vanilla pudding, and fresh bananas, this no-bake treat is as easy as it is irresistible. It’s chilled to perfection and finished with whipped topping and cookie crumbles for the ultimate sweet bite.
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Prep Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 12
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups finely crushed Nilla Wafers
  • 4 tablespoons melted unsalted butter
  • Pinch kosher salt
For the cheesecake
  • 2 8-ounce blocks cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 3.4-ounce package instant vanilla pudding mix
  • 1 3/4 cups whole milk
  • 5 –6 large ripe bananas sliced
  • 48 Nilla Wafers plus more crushed for garnish
  • Cool Whip or whipped cream for topping

Method
 

  1. In a medium bowl, combine crushed Nilla Wafers, melted butter, and salt.
  2. Press firmly into the bottom of an 11x7-inch baking dish.
  3. In a large bowl, beat softened cream cheese and sugar until fluffy.
  4. Add heavy cream and vanilla, and beat until stiff peaks form.
  5. In another bowl, whisk pudding mix and milk.
  6. Let sit for 5 minutes to thicken.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-pudding-cheesecake-lasagna/

Notes

  • Use ripe but firm bananas to prevent mushiness.
  • Instant pudding is key—regular pudding won't set properly without cooking.
  • For extra crunch, sprinkle crushed cookies just before serving.