true that this isn’t a true Italian lasagna, with layers of pasta, sauce, and cheese. Instead, we’ve layered Nilla wafers, cheesecake filling, and bananas into the perfect no-bake dessert to make for a crowd.
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.
We’ve used a 11×7 (4 quart) rectangular pan here, but feel free to use other similar sizes, or split the recipe into two (one to keep at home, and one to take to a party ). We like this recipe topped with Cool Whip, but you could use simple homemade whipped cream too. Don’t forget to save a few extra banana slices and cookies to crumble on top for decoration—it’ll make this dish extra alluring on the dessert table.
Pesto Lasagna
Did you know that you can also clean the extractor hood this way? You don’t need to disassemble it, a very simple trick
How to Grow a Lemon Tree from Seed: I Share a Path
Yum! Made this for friends at church, and everyone asked for the recipe!
Salted Butter Caramel Tiramisu and Pan-Fried Apples: A Gourmet Version of the Italian Classic
My family just couldn’t get enough of it! Next time, I’m making twice as much!
