Description

Banoffee Pie Lasagna is delicious layered dessert with graham cracker crust, soft caramel filling, banana slices, vanilla pudding and whipped cream. It’s light, creamy, and full of flavour, perfect dessert for spring.

Ingredients

Graham Cracker Crust:

3 cups (350 grams) graham cracker crumb
2/3 cup (150 grams) unsalted butter-melted

Caramel Filling:

1/2 cup (115 grams) unsalted butter
1/2 cup (100 grams) light brown sugar
1 x 14 oz. (395 grams) can of sweetened condensed milk
5–6 medium bananas sliced about 1/3-inch thick

Vanilla Cream Filling:

2 x 3.4 oz. box vanilla instant pudding mix
2 1/4 cups milk
2 cups thawed stabilized whipped cream (like Cool Whip)

Topping:

2 1/2 cups thawed whipped cream

For Garnish:

banana slices
caramel sauce
chopped pecans
graham cracker crumbs

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Instructions

To make the crust whisk together melted butter and graham cracker crumbs, Press the mixture into the bottom of 13 x 9 inches dish, then place in the fridge to firm.

To make the caramel, melt ½ cup of butter into a heavy saucepan, then stir in light brown sugar and cook over medium- low heat for 5 minutes, or until the sugar has dissolved. Add the condensed milk , and bring the mixture to a boil. Cook for 2 minutes, or until it get brown color. Keep stirring constantly so the caramel doesn’t stick to the bottom of the pan. Set aside to cool.

When the caramel cools completely, spread over the crust and arrange sliced bananas on top, gently press the bananas into the caramel, and place in the fridge.

To make the filling, mix instant pudding mix and milk. Then beat in the whipped cream and spread over the bananas. Place in the fridge to set.

Finally top with whipped cream and drizzle with caramel sauce if desired and swirl the caramel with a toothpick.

Place in the fridge for 4 hours before serving.

Garnish with chopped pecans, graham cracker coarse crumbs and banana slices if desired.

Notes

If you don’t like thawed storebought whipped cream like Cool Whip, you can make hommemade whipped cream. Use 2 cups heawy whipping cream, beat until soft peaks form, than add ½ cup powdered sugar and a teaspoon of vanilla extract. Mix until very stiff peaks form. About 5 minutes.
You can skip the homemade brown sugar caramel sauce if you like, and use 2 14-oz. can of store-bought dulce de leche.