Banana Pudding Lasagna with Cream Cheese for 15 Servings

Instructions:

1. Line the bottom of a 9x13-inch dish with a tight layer of whole vanilla wafers. For a sturdier crust, crush the wafers and mix with melted butter before pressing into the dish.
2. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and aerated. Gently fold in half (4 oz) of the thawed whipped topping.
3. Spread half of the cream cheese mixture evenly over the wafer base using an offset spatula.
4. Slice the bananas into 1/4-inch rounds and arrange them in a dense layer over the cream cheese mixture, ensuring full coverage to prevent oxidation.
5. In a separate bowl, whisk together the instant pudding mix and cold whole milk for 2 minutes. Let it stand for 5 minutes until partially set.
6. Pour the pudding over the banana layer and spread it to the edges of the dish.
7. Top with the remaining cream cheese mixture, followed by the remaining whipped topping. Garnish with additional crushed wafers if desired.
8. Cover with plastic wrap and refrigerate for at least 4 hours to allow the layers to set and the wafers to soften to a cake-like consistency.