No Bake Banana Pudding Lasagna

Step 1

Mix the melted butter and nilla wafer crumbs together. Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.

Step 2

Whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Reserve 2 cups for topping. Set aside.

Step 3

In a large bowl, combine the softened cream cheese, sugar and vanilla. Stir in remaining whipped cream, combine slowly as you don’t want to deflate all the air in the whipped cream.

Step 4

In a separate bowl, whisk together pudding and milk. Let stand to thicken for 5-8 minutes. Fold pudding into cheesecake mixture.

Step 5

Pour half of the cheesecake pudding mixture evenly over the cooled crust.Layer with half of the sliced bananas and half of the vanilla wafers.

Step 6

Add the remaining pudding mixture, a layer of the remaining sliced bananas, and a layer of the remaining vanilla wafers. Cover and refrigerate for at least 2 hours or overnight.

Step 7

Top with the reserved whipped cream, and decorate with Nilla wafers and Nilla crumbs, and banana slices before serving.