Ingredients
Vanilla Wafer Crust
2 1/2 cups finely crushed vanilla wafers
1/2 cup (113 g) unsalted butter, melted
1/8 teaspoon fine salt
2 tablespoons finely chopped sweetened shredded coconut, optional
Banana Cheesecake Layer
16 oz (454 g) full-fat block cream cheese, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
2 medium ripe bananas, mashed
8 oz (225 g) whipped topping, thawed
Fresh Banana Layer
2 medium ripe but firm bananas, sliced into 1/4-inch rounds
Tropical Pudding Layer
2 boxes (3.4 oz/96 g each) instant vanilla pudding mix
3 cups (710 ml) cold whole milk
1 cup crushed pineapple, thoroughly drained
1 cup toasted sweetened shredded coconut, divided
Top Layer
8 oz (225 g) whipped topping, thawed
Optional Garnish
Fresh banana slices
Well-drained pineapple chunks
Toasted shredded coconut
Crushed vanilla wafers
Maraschino cherries, drained and patted dry
Fresh mint leaves
Instructions
1. Combine the finely crushed vanilla wafers, melted butter, salt, and optional finely chopped coconut. Stir until the crumbs are evenly moistened.
2. Transfer to a 9×13-inch baking dish. Press the crumbs very firmly into an even layer using the flat bottom of a measuring cup.
3. Refrigerate the crust for 20–30 minutes.
4. Beat the softened cream cheese until completely smooth. Gradually beat in the powdered sugar, then mix in the vanilla extract.
5. Add 2 mashed bananas and mix just until combined.
6. Gently fold in 8 oz of thawed whipped topping. Spread the banana cheesecake mixture evenly over the chilled crust.
7. Arrange 2 sliced bananas in an even layer over the cheesecake filling.
8. In a separate bowl, whisk both packages of instant vanilla pudding mix with 3 cups of cold whole milk until thickened.
9. Gently fold the thoroughly drained crushed pineapple and 1/2 cup toasted coconut into the pudding.
10. Spoon the pineapple pudding over the banana layer. Spread gently into an even layer without disturbing the filling underneath.
11. Spread the remaining 8 oz whipped topping evenly over the pudding.
12. Sprinkle with some of the remaining toasted coconut.
13. Cover and refrigerate for at least 6 hours. Overnight chilling gives the dessert a firmer texture and cleaner slices.
14. Just before serving, garnish with fresh banana slices, well-drained pineapple, toasted coconut, crushed vanilla wafers, maraschino cherries, and fresh mint if desired.
15. Slice with a clean, sharp knife and serve well chilled.
Notes
Drain the pineapple thoroughly. Excess juice can make the pudding layer too loose.
Use full-fat block cream cheese for the most stable cheesecake layer.
Use instant vanilla pudding mix, not cook-and-serve pudding.
The recipe requires 16 oz of whipped topping in total: 8 oz for the banana cheesecake layer and 8 oz for the top.
If the vanilla wafer crust still feels dry and does not hold together when firmly squeezed, add 1 additional tablespoon of melted butter. Wafer brands vary.
Press the crust firmly with the flat bottom of a measuring cup. This is important for clean slices.
Use cold whole milk when preparing the pudding.
Add decorative banana slices shortly before serving because cut bananas naturally brown over time.
Pat pineapple chunks and maraschino cherries dry before using them as garnish.
Chill for at least 6 hours. Overnight is preferable when clean, defined layers are important.
Keep the finished dessert refrigerated at 40°F (4°C) or below.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American / Southern-Inspired
- Diet: Vegetarian