Delicious Banana Pudding Recipe – This one’s got everything you love about banana pudding, but comes together much easier and faster (well, excluding its necessary stint in the fridge). If you can find banana cream pudding, go ahead and use it, but vanilla works just as well (try French vanilla for even deeper flavor). You could even go wild and swap in chocolate, coconut, or even pistachio if you like. Speaking of pudding, make sure your box is labeled “instant” rather than “cook and serve”—the latter won’t set properly without heat.
Servings: 8
Ingredients
FOR THE CRUST
4 tbsp. melted unsalted butter
Pinch kosher salt
FOR THE CHEESECAKE
3/4 c. granulated sugar
2 c. heavy cream
1 tsp. pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 3/4 c. whole milk
5 large ripe bananas, sliced
48 Nilla wafers, plus more, crushed, for garnish
Cool Whip or whipped cream, for topping
Instructions
Make crust: In a medium bowl, stir together Nilla wafers, butter, and salt. Press into the bottom of 11×7 baking dish. Set aside.
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.
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into cheesecake mixture.
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.
Top lasagna with Cool Whip or whipped cream, sprinkle with more Nilla wafers and top with remaining banana slices. Slice and serve.
Recipe: Laura Rege at Delish