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Banana Pudding Lasagna

This Banana Pudding Lasagna is the perfect fun dessert recipe! This Rich banana cheesecake pudding is layered into a graham cracker crust and is perfect for your next family gathering! 
5 from 11 votes
Prep Time 30 mins
Cook Time 2 hrs
Total Time 3 hrs 6 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 627 kcal


For the Crust

  • 1 sleeve graham crackers about 10 full crackers
  • 5 tablespoons vegan butter melted
  • ¼ cup granulated sugar

For the Cheesecake Filling

  • 1 4.6 ounce box cook and serve Vanilla Pudding
  • 1 ½ cups almond milk
  • 14 ounces vegan cream cheese
  • 1 14 ounce can full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 5 large ripe bananas
  • 1 sleeve graham crackers crushed about 10 crackers

For the Coconut Cream

  • 2 14 ounce cans full-fat coconut cream
  • ¼ cup granulated sugar


  • Preheat the oven to 350 degrees
  • Add the graham crackers, melted vegan butter, and ¼ white sugar to a food processor and process until a loose crust is formed. You should be able to squeeze the mixture between two fingers and form a crust instead of it crumbling. If too dry, add a bit more melted vegan butter.
  • Transfer the mixture to the parchment-lined baking pan and spread evenly. Press down firmly until it’s evenly distributed and well packed.
  • Bake for 10 minutes until golden brown
  • To make the cheesecake filling, in a large bowl, beat vegan cream cheese and sugar until fluffy. Beat in coconut milk and vanilla until stiff peaks form. Set aside.
  • In a small saucepan, add the almond milk and vanilla pudding and stir over medium heat until thickened. Add the pudding mixture to the cheesecake filling and mix to combine.
  • Pour half the filling into graham cracker crust. Add a layer of sliced bananas and crushed graham crackers, then pour the remaining half of the filling over top. Add another layer of sliced bananas and crushed graham crackers.
  • Place the cold coconut cream in your chilled mixing bowl. Beat for one minute until creamy. Add the sugar and mix until creamy and smooth about two minutes. 
  • Top lasagna with whipped cream, sprinkle with crushed graham crackers, and top with remaining banana slices.
  • Refrigerate until cool and set, at least 2 hours and up to overnight covered. When ready to serve, slice into 8 slices and scoop into bowls.


  • Make sure that your coconut cream is cold before you whip it and that you use a frozen bowl to whip the cream. This will ensure that you get nice stiff peaks when making the whipped cream. I like to refrigerate my coconut cream overnight and then put the bowl in the freezer for 30 minutes before making the whipped cream.
  • Make sure that you use Cook and Serve Vanilla Pudding. Instant pudding will not work in this recipe because instant pudding cannot be made with non-dairy milk as it will not set up.
  • If you choose to make this dish ahead of time, wait until just before serving to top with whipped cream so it is fresh. 


Serving: 1servingCalories: 627kcalCarbohydrates: 69gProtein: 6.2gFat: 38.7gSaturated Fat: 28.7gSodium: 432mgFiber: 3gSugar: 56.3g
Keyword dessert, Vegan
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