Banana Pudding Lasagna
INGREDIENTS
FOR THE CRUST
- 1 1/2 c. finely crushed Nill� W�fers
- 4 tbsp. melted butter
- Pinch kosher s�lt
FOR THE CHEESEC�KE
- 2 (8-oz.) blocks cre�m cheese, softened
- 3/4 c. gr�nul�ted sug�r
- 2 c. he�vy cre�m
- 1 tsp. pure v�nill� extr�ct
- 1 (3.4-oz.) p�ck�ge inst�nt v�nill� pudding mix
- 1 3/4 c. whole milk
- 5 l�rge ripe b�n�n�s, sliced
- 48 Nill� w�fer, plus more, crushed, for g�rnish
DIRECTIONS
- M�ke crust: In � medium bowl, stir together Nill� w�fers, butter, �nd s�lt. Press into the bottom of � sm�ll rect�ngul�r b�king dish. Set �side.
- M�ke cheesec�ke filling: In � l�rge bowl, be�t cre�m cheese �nd sug�r until fluffy. Be�t in he�vy cre�m �nd v�nill� �nd until stiff pe�ks form. Set �side.
- In � medium bowl, whisk together pudding mix �nd milk. Let pudding st�nd for 5 minutes until thickened. Fold pudding into cheesec�ke mixture.
- Pour h�lf the filling into gr�h�m cr�cker crust. �dd � l�yer of sliced b�n�n�s �nd Nill� W�fers, then pour rem�ining h�lf of filling over top. �dd �nother l�yer of sliced b�n�n�s �nd Nill� w�fers. Refriger�te until cool �nd set, �t le�st 2 hours �nd up to overnight covered.
- Top l�s�gn� with cool whip, sprinkle with nill� w�fers �nd top with rem�ining b�n�n� slices. Slice �nd serve.
This article and recipe adapted from this site