Lasagna Banana Dessert Recipes

NO-BAKE BANANA SPLIT LASAGNA

Steps:

• Grease a 9x13-inch baking dish with cooking spray. In a medium bowl, stir together graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.
• In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy, then fold in 1 tub Cool Whip. Spread mixture evenly onto crust.
• Top cream layer with even layers of banana, pineapple, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts.
• Refrigerate at least 4 hours or up to overnight.
• Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.

BANANA PUDDING DREAM DESSERT

Steps:

• Mix the crushed Golden Oreos and butter. Press into the bottom of an 8x8" or 9x9" square pan. Chill 10 minutes.
• Beat cream cheese and sugar in a large bowl until smooth. Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan.
• Add the pudding mix to a large bowl (you can use the same one you used before). Whisk in milk until pudding thickens. Once it has set, spread it over the cream cheese layer.
• Top with remaining whipped topping and some additional crushed Oreos for decoration.
• Optional: add 1-2 sliced bananas in between the cream cheese and pudding layer.
• Chill at least 2 hours before slicing and serving.

LASAGNA BANANA DESSERT

Steps:

• 1. Make pudding according to package directions. Cut the loaf of pound cake into the slices. Place 1/2 of the slices in a 7x11-inch baking dish, now press 20 of the vanilla wafers into the cake. --- Make mock tomato sauce: Mix cherry jam with the chocolate sandwich cookies and spread evenly over the cake and wafers. --- Mix together the cheese and sugar and dollop half of mixture over jam mixture Arrange 1 sliced banana and half of the vanilla pudding over cheese layer. Repeat with the remaining cake, wafers, remaining jam mixture and ricotta, and another sliced banana and the remaining pudding. Top with shaved white chocolate, crushed vanilla wafer cookies and sprinkle a little mint over top. Chill overnight or at least 4 hours.

SUMMERTIME DESSERT LASAGNA

Steps:

• Combine 4 kiwis and 2 tablespoons sugar in a food processor; puree until smooth. Transfer puree to a bowl. Rinse the food processor bowl.
• Combine 2 cups strawberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl. Rinse the food processor bowl.
• Combine 2 cups blackberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl.
• Cut remaining kiwis into 1/4-inch slices. Cut remaining strawberries into 1/8-inch slices. Cut remaining blackberries in half.
• Place 4 graham crackers in a resealable plastic bag; seal. Crush with a rolling pin.
• Mix remaining sugar, ricotta cheese, cream cheese frosting, and banana cream pudding together in a bowl.
• Cover the bottom of a 9x13-inch glass pan with whole graham crackers. Spread 1/3 of the ricotta cheese mixture evenly on top. Cover with kiwi puree and kiwi slices. Lay more whole graham crackers on top. Spread 1/2 of the remaining ricotta cheese mixture over crackers. Cover with strawberry puree and strawberry slices. Repeat layers with blackberry puree and halved blackberries.
• Spread whipped cream over blackberries. Garnish with crushed graham crackers and toasted almonds. Cover tightly with plastic wrap and refrigerate until flavors combine, 5 hours to overnight.