Yields: 8 serving(s)
Prep Time: 10 mins
Total Time: 2 hrs 30 mins
Cal/Serv: 1205
Ingredients
For the crust
1 1/2 cups finely crushed Nilla Wafers
4 Tbsp. melted unsalted butter
Pinch kosher salt
For the cheesecake
2 (8-oz.) blocks cream cheese, softened
3/4 cup granulated sugar
2 cups heavy cream
1 tsp. pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 3/4 cups whole milk
5 or 6 large ripe bananas, sliced
48 Nilla wafers, plus more, crushed, for garnish
Cool Whip or whipped cream, for topping
Directions
Step 1
Make crust: In a medium bowl, stir together Nilla wafers, butter, and salt. Press into the bottom of 11x7 baking dish. Set aside.
Step 2
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.
Step 3
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into cheesecake mixture.
Step 4
Pour half the filling into graham cracker crust. Add a layer of sliced bananas, then one of Nilla Wafers, then pour remaining half of filling over top. Add another layer of sliced bananas and Nilla wafers. Cover and refrigerate until set, at least 2 hours and up to overnight.
Step 5
Top lasagna with Cool Whip or whipped cream, sprinkle with more Nilla wafers and top with remaining banana slices. Slice and serve.
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