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

1. 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.
2. 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.
3. In � medium bowl, whisk together pudding mix �nd milk. Let pudding st�nd for 5 minutes until thickened. Fold pudding into cheesec�ke mixture.
4. 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.
5. 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

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