Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info.
Ever wanted to make that one special dessert that stands out? The one that everyone remembers not only what it looked like but also how wonderful it tasted? Chocolate banana pudding “Lasagna” is sure to be the one.
It’s a lot like the classic banana pudding with Nilla Wafers and banana slices. But it’s been updated with a few modern twists and the addition of chocolate, thanks to the Oreo cookie crust.
There are 6 layers between the crust and the whipped topping giving it the “lasagna” effect. And best of all, there’s no baking. It just requires some refrigeration to set the pudding before serving.
- 13 x 9 pan
- 3 – Medium mixing bowls
- Whisk or mixer
- 24 Oreo cookies regular, not double stuff
- 4 tbsp butter
- 3.4- oz box French vanilla instant not cooked pudding mix
- 1 ¾ cups whole milk
- 2 8- oz Philadelphia cream cheese – softened
- ¾ cups sugar
- 2 cups heavy cream
- 5 ripe bananas
- Lemon juice
- 48 + Nilla Wafers
- 12- oz frozen whipped topping – thawed or homemade whipped cream
- Chocolate sauce
- Melt butter in a medium sized bowl.
- Place Oreo cookies in a plastic bag and tap with a spoon to crush
- Combine butter with cookies and press into bottom of 13 x 9 pan.
- Have three bowls on hand.
- In the first bowl, whisk instant pudding and whole milk until smooth. Let stand for 5 minutes to thicken.
- In the second bowl, add together cream cheese and sugar, whisk until incorporated.
- In the third bowl, whip the heavy cream to soft peaks. Combine the contents of all three bowls and stir.
- Slice the bananas and toss with lemon juice to prevent browning.
- Pour ½ of batter over the Oreo crumbs crust and add an even layer of banana slices and cookies.
- Pour the remaining batter on top and add another even layer of banana slices and cookies. (Leave a few extra banana slices and cookies for the topping)
- Cover and refrigerate for 2 hours or overnight
- Spread 12-oz of whipped topping on “lasagna”.
- Decorate with crumbled Nilla Wafers, banana slices, and chocolate sauce.
Is Chocolate Banana Pudding Expensive to Make?
No. Some desserts can be quite expensive once you starting adding all the specialty ingredients and even the equipment needed to assemble them. This satisfying dessert is a few common ingredients from the grocery store. In fact, you might already have most of them in your kitchen.
Not only is this dish easy to make, but it’s also fast. In less than 15 minutes you will have the dessert in the fridge ready to set.
There are no special techniques, just crumbling the crust, beating the cream, stirring, and layering. It’s so easy, it’s a perfect recipe to include the little ones. They will love helping out in the kitchen, and maybe even sampling a cookie or two.
Yes. And no bake means not only no oven, but also no stovetop. This recipe uses an instant pudding mix, not a regular pudding mix. The pudding begins to set as soon as you stir in the milk. There’s no need for the traditional stovetop thickening. Additionally, because you don’t need to use any heat, this dessert is safe to make with kids. And, I bet it can even be made in a dorm room!
Yes, this is a great recipe if you’re feeding an army or just a few friends. If you double the recipe, make it in two 9 x 13 pans. If you are cutting the recipe in half, be sure to use a smaller pan like an 8 x 8, or a 9 x 9. Once you start adjusting the recipe, you might even find a way to create individual Chocolate Banana Pudding Lasagna in a single serving mug.
Yes. It’s one of those dishes that seems to have been invented for entertaining. Chocolate Banana Pudding Lasagna is perfect because you can make it early before the guests arrive or even the day before. If you’re traveling, you can add the chocolate topping at your host’s house for a picture-perfect presentation. All you have to do at dessert time is dig in.
Once everyone tastes it, you’ll be certain to have friends asking for this recipe. That’s always the question. If you’ve found that amazing crowd-pleasing recipe, do you really want all your family and friends making it too? Don’t worry — everyone will know you discovered it first. In fact, I’m sure they’re already referring to it as your Chocolate Banana Pudding Lasagna.
Notes & Tips
Oreos: Be sure to buy regular Oreos. Double stuff will have too much cream and make the crust oily.
Oreo crust: You can crumble your Oreo in a large zip lock bag. Just put them in, seal them up and tap.
Instant pudding flavors: If you can’t find French Vanilla pudding mix, you can substitute regular vanilla or banana instant pudding. Be sure to add an extra teaspoon of vanilla to give it a rich flavor.
Instant not regular pudding: Make sure to buy INSTANT pudding. If you buy a regular pudding it will not set, no matter how long you keep it in the fridge. This is one of those mistakes that will ruin the dish.
Whipped Topping Substitute: If you don’t want to buy frozen whipped topping, you can add homemade whip cream.
Keep Chocolate Banana Pudding keeps in the fridge for up to 3 days. (The pudding doesn’t have fresh eggs, so it’s fine to store it a few days in the fridge.) Though I don’t think you’ll have to be worried about storage, this popular dish usually is finished the first night.