Banana Cream Lush
Published
Published
Reminiscent of Banana Cream Pie, but easier, this no-bake Banana Cream Lush uses Graham cracker sheets as the base instead of a crust, a creamy filling, and sliced bananas. You only need a few minutes for assembly and there’s no oven needed – the hardest part is just waiting for it to chill! It’s a great make-ahead dessert and perfect for get togethers.
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My family is pretty indifferent to bananas UNLESS they’re in banana bread or banana muffins, of course. And certainly in this Banana Cream Lush. This dessert reminds me so much of banana creme pie (which I LOVE), but without the work of making a pie crust (which I also love.) BUT, I’m also lazy busy.
The pudding layer has that awesome vanilla flavor, with the texture of marshmallow fluff. It pairs perfectly with sweet ripe bananas and honey Graham crackers. Bonus with any lush, it’s no-bake, making it perfect for summer when you don’t want to turn on the oven OR the holidays when you need the oven the most!
What is a Lush?
Lush (also referred to as dessert lasagna) is basically a layered dessert that typically starts with a graham cracker or cookie crust and then has a layer of cheesecake mousse or pudding, and whipped cream. Some versions, like this banana lush, include fruit or other toppings. Similar to an icebox cake, lush desserts are no-bake, feed a crowd, and are simply luscious – thus, the name LUSH.
What’s in this Banana Cream Lush Dessert?
You only need 7 simple ingredients for this banana lush recipe. You can find the exact measurements in the recipe card below.
- Graham crackers – 2 layers of graham cracker sheets are included in this dessert, while crushed up graham crackers are also sprinkled on top to finish the dish.
- Instant pudding and milk – Beaten together until nice and thick. You can use vanilla or banana instant pudding. Use whole milk, not 2%, skim, or dairy alternatives or the filling won’t thicken properly.
- Cream cheese – This makes the pudding layer rich and creamy. Make sure it’s softened to room temperature so it blends easily.
- Sweetened condensed milk – Sweetens the filling and adds a smooth, creamy texture.
- Cool Whip – Combined with the cream cheese-pudding mixture, it adds a light, fluffy texture to the filling. You can use an equal amount of homemade whipped cream, if preferred.
- Bananas – Thinly sliced bananas make up the fruit layer.
Tips and Variations
- Swap out the crackers with cookies. Nilla wafter cookies or shortbread cookies are great alternatives if you don’t like (or can’t find) graham crackers.
- Make a chocolate version. Use chocolate graham crackers and chocolate pudding.
- Add-ins – Feel feel to add in some finely chopped walnuts or sweetened coconut flakes.
- Don’t skimp on chill time. The chill time is essential for the filling to set and graham crackers to soften. 4 hours is the minimum but longer is even better.
- Cut the recipe in half. If you’re not serving this to a large crowd, you can halve all the ingredients and assemble in an 8×8 square dish instead.
Proper Storage
This banana lush is best enjoyed right after it’s done chilling, but leftovers will keep up to 2 days in a tightly sealed container in the refrigerator. It’s safe to eat after that, but the longer it sits, the softer the crackers will get and the fruit will release liquid and make the dessert watery. I don’t recommend freezing this dessert.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Banana Cream Lush
Ingredients
- 16 whole sheets honey Graham crackers, , divided (see note below)
- 5 small bananas, , sliced
- 2 cups whole milk
- 5 ounce box vanilla or banana instant pudding
- 8 ounce brick cream cheese, , softened to room temperature
- 14 ounce can sweetened condensed milk
- 12 ounce container Cool Whip, , thawed (see note below)
Instructions
- Line the bottom of a 9×13 baking dish with 7 & 1/2 Graham cracker sheets, breaking them up to fit.
- Place banana slices on top of the graham cracker layer.
- In a large bowl, vigorously whisk together 2 cups whole milk and a 5 ounce box of vanilla (or banana) instant pudding until combined, smooth, and thick.
- In a separate bowl with a handheld mixer, beat together an 8 ounce brick of softened cream cheese and 14 ounces sweetened condensed milk.
- Add in 12 ounces thawed Cool Whip and beat until just blended.
- Blend the two mixtures together until well combined, then pour half of the mixture over the banana slices.
- Repeat one more layer with another 7 & 1/2 graham crackers and the remaining cream mixture.
- In a small plastic bag, crush the 1 remaining Graham cracker sheet; sprinkle over the top of the dessert.
- Cover and refrigerate for at least 4 hours or overnight (note: the longer you let the dessert set, the softer the crackers will be.) Slice and serve!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Hi, Can you use real whipped cream instead of Cool Whip?
Yes. Just beat it with some powdered sugar and make sure it reaches stiff peaks.
This is AMAZING!!!! We had a family cottage weekend – we are 19 – so I doubled the batch. Really, I didn’t quite expect it to be this good. It was FANTASTIC and such a hit with everyone! I even have two of my teen nephews and one niece who texted me afterwards just to tell me again how much they loved it. Will remake for sure! They only thing I changed was to grind half a Skor bar on top instead of crumbled Graham.
I’m always trying something new. This was so simple and easy to put together. I will make this again for my next family gathering.
Amazing
I used vanilla wafers instead … just because family likes them…I also added second layer of bananas like another suggested….absolutely delicious!!!
This seems amazing I love banana cream pie this should be great if I don’t mess it up lol
I made this tonight for a group of friends and got so many compliments! It’s so easy to make and so inexpensive! I will be making it again one of my top desserts now!
It was a hit!! So good. And so easy!
I made this for a Masonic lodge installment (a bunch of men). There wasn’t any leftover and I’m required to make it for the next meeting. I added another layer of bananas on the second layer of graham crackers.
This was soooo delicious. Perfect! Already shared the recipe three times.
This recipe was good and easy.
Spoon lickin’ good! Waiting for it to finish setting. Not sure what else we’re having for dinner but this covers dessert. My question: How important is the 14 oz of Cool Whip?? 8 oz or 16oz container of Cool Whip is all I find in my stores.
16 ounces it totally fine.
Try using half of the ingredients if you want to make half the amount
Delicious!! I halved the recipe and dnly made one layer but was soooo good!!
Have you ever tried this with Nilla Wafers instead of graham crackers?
Yes! Equally delicious!
This recipe is the best!! My husband and kids loved it!! Thank you!!!
Can you half this recipe?
Can’t see why not!
My daughter made this for potluck at church one Sabbath. It was amazingly delicious. Not a single bite left, and she doubled the recipe and put it in a huge aluminum pan. And I could eat it too, since there are no eggs in it, for I am allergic to eggs. Thank you for this wonderful recipe.
Do you think I could use chocolate pudding and exchange fresh raspberries?
Sure!
DELICIOUS!
I didnt use condensed milk. I used a little more banana pudding and more wiped cream (35%). I dont like the taste of condensed milk.
Made this for a potluck and it was the first dessert to go. It was delicious and a couple of the ladies asked for your recipe. Now I’m making it again for Thanksgiving!
I used cinnamon flav. Graham crackers! It was great! Thanks for your dessert recipe.
Hi Amy! Thank you so much for this absolutely delicious dessert! You brought me back to my youth growing up in Brooklyn and having my grandma bake something similar. I am so proud of myself for making this mouthwatering recipe of yours. I would like to know if I should keep it in the refrigerator for a week until my company comes or should I put it in the freezer? I look forward to more of your recipes. Thank you, Lois
Hi there Lois! I wouldn’t make this more than 2 days ahead of time (covered tightly in the fridge.) I wouldn’t recommend freezing it because it’s so heavily dairy based. As it defrosts, it will end up watery. But I sure hope you make it – your guests will love it!
Thank you Amy. I am loving it so much that I can’t help visiting my refrigerator and putting my spoon into your delicious Banana Cream Lush.
Could this be frozen? I just made this because I was supposed to have company tonight, but just found out they won’t be here until Friday now, so that’s 4 days out.
I used real whipped cream beaten with some vanilla. This was easy and wonderful!
If you use stabilized whipped cream, it should work beautifully. Gelatin is added when whipping the cream, and this makes it hold so well! No deflating or weeping for at least several days, tho I don’t think I’ve had stabilized whipped cream around longer than 3-4 days. You can google recipes for it, and an easy way to make it is using the piping gel you find in the cake decorating section of stores or at cake decorating supply shops.
Made this for Christmas and thought I had vanilla pudding. Stores were already closed so I substituted chocolate. Still chilling but I licked the spatula and wow…. this is amazing! Can’t wait to try the original next.
I made this for Thanksgiving and wow, absolutely amazing. We wanted to skip the main course and just eat this! And it is so simple. I have found that the best recipes are the simple ones. I cannot get over how good this came out! Thank you!
Hope to figure out how to halve this. Easy, except the condensed milk.
Hi there! I’m attempting to make this and couldn’t tell from the directions f iI’m adding the fully made pudding to milk or just adding the pudding instant powder to the milk? There wasn’t a step which explicitly said to prepare the instant pudding, just to buy the instant pudding box. :) Thanks for the help
You mix the pudding powder with the milk.
If I make this in the morning for a dinner party that night . Will the graham cracker ms get really soggy?
Could not find 5 oz box of pudding
I am also wondering about the pudding. Instant pudding comes in two sizes. Does the recipe need a small or large box?
The recipe does state what size box – 5 ounces.
Hi Amy,
I’ve never thought of a lush like a pie, but easier. Not sure why when I’m all about easy, but my husband loves banana cream pie, so this is an awesome sub I can make! Thanks so much for the recipe!
This looks AMAZING and fits perfectly into my love of banana pudding!