3.4-ozbox French vanilla instantnot cooked pudding mix
1 ¾cupswhole milk
2 8-ozPhiladelphia cream cheese - softened
¾cupssugar
2cupsheavy cream
5ripe bananas
Lemon juice
48+ Nilla Wafers
12-ozfrozen whipped topping – thawed or homemade whipped cream
Chocolate sauce
Instructions
Crust
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.
Banana Pudding
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.
“Lasagna” Layers
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
Topping
Spread 12-oz of whipped topping on “lasagna”.
Decorate with crumbled Nilla Wafers, banana slices, and chocolate sauce.