Banana Pudding Lasagna Recipe

There are few desserts that evoke warm childhood memories and family gatherings quite like banana pudding. Creamy, comforting, and undeniably Southern, it’s a staple at church picnics, holiday potlucks, and backyard barbecues. But in recent years, creative home bakers and dessert enthusiasts have taken this classic and reimagined it—layering its iconic elements into what’s now affectionately known as Banana Pudding Lasagna.

This isn’t your grandma’s banana pudding (though we still tip our hat to her version). Instead, banana pudding lasagna is a playful, indulgent, no-bake dessert that takes the building blocks of the original—ripe bananas, vanilla pudding, whipped cream, and cookies—and reassembles them in elegant, lasagna-like layers. The result is a dessert that’s equal parts nostalgic and modern, familiar yet elevated, and perfect for serving a crowd.

But why call it “lasagna”? That’s the fun part. Much like a traditional savory lasagna, this dessert is built in layers: a sturdy crust (often made from crushed vanilla wafers, graham crackers, or even Golden Oreos), followed by billowy clouds of whipped topping, creamy banana-infused pudding, and slices of fresh banana—all repeated until you reach a showstopping, photo-worthy finish. The flavors are classic, but the presentation feels fresh and new.

Banana pudding lasagna isn’t just a dessert—it’s a conversation starter. It’s the kind of dish that makes guests go back for seconds, ask for the recipe, and start brainstorming their own versions (banana Nutella lasagna? Peanut butter banana split lasagna?). It’s easy enough for weeknight entertaining, indulgent enough for holidays, and flexible enough to be tailored to nearly every taste or dietary need.

In this comprehensive guide, we’re not just giving you a recipe. We’re going deep into the world of banana pudding lasagna—exploring the history and Southern roots of banana pudding, breaking down the best ingredients to use (from pudding mixes to real whipped cream), guiding you through techniques for perfect layering, and offering tips for customization, storage, and serving. We’ll even share creative flavor twists and variations that will take this no-bake dessert from simple to unforgettable.

Whether you’re a banana pudding purist, a home baker experimenting with new ideas, or someone just looking for an easy dessert that impresses without stress, this recipe is for you.

So grab your mixing bowls, chill your cream, and let’s dive into the decadent, dreamy world of banana pudding lasagna—where comfort meets creativity, and every bite tells a story.

Banana Pudding Lasagna: Step-by-Step Instructions

Step 1: Gather All Ingredients

Before beginning, make sure you have all the necessary components prepared. Organization is key to creating clean, layered desserts.

For the crust:

• 2 cups vanilla wafer cookies (such as Nilla Wafers), crushed into fine crumbs

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar (optional)

For the cream cheese layer:

• 1 package (8 ounces) cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon pure vanilla extract

• 1 container (8 ounces) whipped topping (such as Cool Whip), thawed

For the banana pudding layer:

• 2 packages (3.4 ounces each) instant banana cream or vanilla pudding mix

• 3 cups cold milk (whole milk preferred)

• 1 teaspoon vanilla extract

• 2–3 medium ripe bananas, sliced into ¼-inch rounds

For the topping:

• 1 container (8 ounces) whipped topping

• Additional banana slices for garnish

• Crushed or whole vanilla wafers for garnish

• Optional: drizzle of caramel or chocolate sauce

Equipment:

• 9×13-inch baking dish or lasagna pan

• Hand mixer or stand mixer

• Mixing bowls

• Offset spatula or silicone spatula

• Plastic wrap or lid for chilling

Step 2: Prepare the Crust

The crust forms the base of the dessert and provides texture and structure.

1. Crush vanilla wafers in a food processor or seal in a plastic bag and crush with a rolling pin until finely ground.

2. Transfer crumbs to a bowl. Stir in melted butter until the mixture resembles wet sand. If using, mix in granulated sugar for a touch of sweetness.

3. Pour the mixture into a 9×13-inch dish and press it down evenly using the back of a measuring cup or your fingers.

4. Place the crust in the refrigerator to firm up for at least 15 to 20 minutes while you prepare the next layers.

Note: If you prefer a firmer crust, you can bake it at 350°F (175°C) for 8–10 minutes, then cool completely before layering. However, this step is optional for a no-bake version.

Step 3: Make the Cream Cheese Layer

This layer adds a rich, tangy contrast to the sweetness of the bananas and pudding. It’s the “cheesecake” component of the lasagna.

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 to 3 minutes.

2. Add powdered sugar and vanilla extract. Beat again until fully incorporated and creamy.

3. Gently fold in one container of whipped topping until the mixture is smooth and airy.

4. Carefully spread this mixture over the chilled crust using an offset spatula or the back of a spoon. Ensure it reaches the edges evenly for a uniform layer.

Tip: Take your time with this layer. Spreading it evenly without disturbing the crust helps maintain clean layers in the finished dessert.

Step 4: Make the Banana Pudding Layer

This layer is the heart of the dessert, delivering the banana flavor and velvety texture.

1. In a clean mixing bowl, whisk together the pudding mix and cold milk. Add vanilla extract for extra flavor.

2. Continue whisking for 2 to 3 minutes until the mixture begins to thicken.

3. Let the pudding rest for 5 to 10 minutes to firm up slightly. It should be spreadable but not runny.

4. Once thickened, gently fold in sliced bananas, being careful not to mash them.

5. Spoon the pudding and banana mixture over the cream cheese layer and smooth it out evenly with a spatula.

Note: If making ahead of time and you’re concerned about browning, lightly toss the banana slices with lemon juice before folding them in.

Step 5: Add the Final Whipped Topping Layer

This top layer brings the dessert together and adds lightness to balance the richness below.

1. Spread the remaining container of whipped topping evenly over the pudding layer.

2. Use a spatula to create decorative swoops or smooth it completely flat for a clean finish.

3. Garnish the top with extra banana slices, crushed vanilla wafers, or whole cookies arranged in a pattern.

Optional Garnishes:

• Drizzle with caramel or chocolate sauce just before serving.

• Sprinkle toasted coconut or chopped nuts for texture and contrast.

• Pipe whipped cream around the edges for an elegant presentation.

Step 6: Chill the Dessert

Chilling is essential for the layers to firm up and for the flavors to meld together.

1. Cover the dish tightly with plastic wrap or a fitted lid.

2. Refrigerate for at least 4 hours, or preferably overnight.

3. Do not freeze, as bananas can become mushy and whipped topping can lose texture.

Step 7: Serve and Enjoy

1. Slice with a sharp knife, using a pie server or spatula to lift clean portions from the pan.

2. Serve cold. This dessert is rich, so small portions are often satisfying.

3. Store any leftovers covered in the refrigerator for up to 3 days. The bananas may darken over time, but the flavor will remain delicious.