Description
Stunning Banana Pudding Lasagna with layers of graham crackers, creamy vanilla pudding, fresh bananas, and fluffy whipped cream. No-bake, feeds a crowd, perfect for potlucks!
Ingredients
1 (14.4-ounce) box graham crackers (about 3 sleeves)
2 (3.4-ounce) boxes instant vanilla pudding mix
3 cups cold whole milk
1 (8-ounce) package cream cheese, softened to room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping (Cool Whip), thawed, divided
4–5 medium bananas, sliced 1/4-inch thick
2 tablespoons lemon juice
1 (11-ounce) box vanilla wafers
OPTIONAL:
1/2 teaspoon vanilla extract
1/4 cup caramel sauce for drizzling
Chocolate shavings for garnish
Instructions
1. Soften cream cheese to room temperature (at least 1 hour). Have all ingredients ready.
2. In large bowl, beat softened cream cheese with electric mixer on medium speed until smooth and fluffy, 2-3 minutes. Ensure no lumps remain.
3. Add sweetened condensed milk and beat until well combined and smooth, another 1-2 minutes.
4. Fold in half the whipped topping (about 6 oz) gently with spatula. Set aside.
5. In separate large bowl, whisk instant pudding mix and cold milk vigorously for 2 minutes until smooth.
6. Let pudding sit for 5 minutes to thicken.
7. Toss sliced bananas gently with lemon juice to prevent browning.
8. In 9×13-inch dish, arrange graham crackers in single layer on bottom, breaking as needed to fit.
9. Spread half the cream cheese mixture evenly over graham crackers.
10. Arrange half the banana slices over cream cheese layer, overlapping slightly for full coverage.
11. Place layer of vanilla wafers over bananas, pressing gently. Single layer, touching but not overlapping.
12. Spread all of pudding mixture evenly over vanilla wafers, edge to edge.
13. Repeat layers: graham crackers, remaining cream cheese mixture, remaining banana slices, and vanilla wafers.
14. Spread remaining whipped topping (about 6 oz) evenly over top. Create swirls or peaks with spatula.
15. Crush about 1 cup vanilla wafers and sprinkle over whipped topping.
16. Cover tightly with plastic wrap (don’t let it touch topping). Refrigerate at least 4 hours, preferably overnight.
17. To serve, dip sharp knife in hot water, wipe clean between cuts for neat slices.
18. Serve chilled. Garnish with extra whipped cream or whole vanilla wafer if desired.
Notes
Use INSTANT pudding (not cook-and-serve) for proper setting.
Cream cheese must be fully softened to room temperature to avoid lumps.
Toss banana slices with lemon juice to prevent browning.
Minimum 4 hours chilling time required, but overnight is best.
Graham crackers soften to perfect texture during chilling – not crunchy, not soggy.
Can be made 1-2 days ahead – actually tastes better after overnight chilling.
Store covered in refrigerator for up to 3 days.
Don’t freeze – bananas and whipped topping become watery when thawed.
For clean slices, dip knife in hot water and wipe between cuts.
Use glass 9×13-inch dish to show off beautiful layers.
For lighter version, use sugar-free pudding and light whipped topping.
Variations: chocolate pudding, peanut butter in cream cheese layer, add strawberries.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 385
- Sugar: 42g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: banana pudding lasagna, no bake dessert, layered dessert, potluck dessert, banana pudding recipe