INGREDIENTS FOR CRUST
1 1/2 cup Nilla Wafers, finely crushed
4 tbsp unsalted butter, melted
a pinch of kosher salt
IN THE CASE OF THE CHEESECAKE
2 (8-oz.) blocks softened cream cheese
1 cup granulated sugar
2 cups of heavy cream
1 tablespoon pure vanilla extract
1 packet (3.4 oz.) instant vanilla pudding mix
1 cup whole milk
5 large ripe bananas, cut
Toppings: Cool Whip or whipped cream
Directions
SAVE THIS TO MY RECIPES
Step 1: Make the crust: In a medium mixing dish, combine Nilla wafers, butter, and salt. Place in the bottom of an 11×7 baking dish. Place aside.
Step 2 Make the cheesecake filling: In a large mixing bowl, cream cheese and sugar together until creamy. Mix in the heavy cream and vanilla extract until stiff peaks form. Place aside.
Step 3 In a medium mixing basin, combine pudding mix and milk. Allow the pudding to thicken for 5 minutes. Fold the pudding into the cheesecake batter.
Step 4 Spread half of the filling into the graham cracker crust. Add a layer of sliced bananas, then one of the Nilla Wafers, and finally the remaining half of the filling on top. Layer with more sliced bananas and Nilla wafers. Refrigerate for at least 2 hours and up to overnight, or until set.
Step 5 Garnish the lasagna with Cool Whip or whipped cream, extra Nilla wafers, and remoulade.