Banana Pudding Lasagna
This Banana Pudding Lasagna combines creamy cheesecake with luscious banana pudding for a delightful dessert.
Equipment
- 9-inch springform pan for easy removal of the dessert
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups butter, melted
- 24 oz cream cheese, softened
- 1 cups sugar
- 1 tsp vanilla extract
- 4 units eggs
- 3 units ripe bananas, mashed
- 1 cups sour cream
- 0.25 cups all-purpose flour
- 1 box instant banana pudding mix
- 2 cups milk
- 1 cups whipped cream for topping
- 1 cups banana slices for topping
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, and flour until the mixture is smooth.
- Pour the cream cheese mixture over the crust in the pan. Smooth the top with a spatula to ensure an even layer.
- Bake in the preheated oven for about 1 hour or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour.
- In a separate bowl, prepare the banana pudding mix according to package instructions, using the milk. Whisk it until it thickens nicely.
- Spread the prepared pudding over the cooled cheesecake layer. Refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, garnish with whipped cream and banana slices for an extra touch of sweetness and presentation.
Notes
For a richer flavor, consider adding a layer of caramel or chocolate sauce between the cheesecake and banana pudding.