Danielle's Famous Banana Split Lasagna
Be the star of the next potluck with this easy layered dessert recipe!
Danielle's Famous Banana Split Lasagna will take you back to the good old days when you could sit at the soda fountain and order tasty desserts, floats, and malts to your heart's content. This deconstructed banana split will win you over in no time. It will also feed the hungry mouths of many, meaning it's perfect for your next party or potluck! If you have a nostalgia for creamy banana splits, than this is the dessert lasagna for you. It's oozing with decadence and is super easy to create from scratch. Win over your friends and family with this delicious banana split-inspired creation.
- 2 cups crushed Nilla Wafer cookies
- 1/2 cup melted butter
- 8 ounces ounces cream cheese, at room temperature
- 1/2 teaspoon vanilla
- 1/4 cup sugar
- 2 tablespoons + 3.5 cups cold milk, divided
- 16 ounces Cool Whip topping, divided
- 1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
- 1 (20-ounce) can crushed pineapple, drained well
- 2 (3.4-ounce) boxes of banana cream pudding instant pudding
- Chocolate syrup
- Maraschino cherries
- Nuts (optional)
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine crushed up Nilla Wafer cookies and melted butter. Stir the mixture until well combined. Dump the crumbs into your baking dish and press them into an even layer. Place the baking dish into your refrigerator until you’ve prepared the next layer.
In another medium bowl, combine cream cheese, sugar, 2 tablespoons of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Using rubber spatula, completely mix in 8 ounces of Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly.
Mix the two boxes of banana cream instant pudding with 3.5 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Using a rubber spatula, spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.
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