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No Bake Banana Dream Dessert

This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and it's topped with toasted meringue.
Course: Dessert
Cuisine: Dessert
Keyword: Banana Cream Pie, Banana Dessert, Banana Layer Dessert, Banana Pudding


  • Butane torch


  • 48 lady finger cookies About 2 packages Savoiardi Italian
  • 3-4 bananas cut in 1/2 inch round slices

Pudding Layer

  • 3 cups whole milk
  • 8 large egg yolks whites reserved for meringue
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tbsp. butter
  • 1 tsp vanilla

Whipped Cream Layer

  • 1 cup heavy whipping cream
  • 1 tbsp. granulated sugar
  • 1 tsp vanilla

Meringue Layer

  • 4 egg whites Half of reserved egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar


Pudding Layer

  • Heat milk in a small pot over medium heat until warmed.
  • Whisk egg yolks, sugar, cornstarch and salt together in a bowl.
  • Slowly mix about a cup of the warm milk into the eggs mixture to temper. Then, pour egg mixture into remaining milk and stir constantly while cooking over medium heat until thickened, about 8-10 minutes. Do not let the mixture boil.
  • Once thickened, remove from heat and add vanilla and butter.

Whipped Cream

  • Add cream, sugar and vanilla to a refrigerated 'cold' bowl.
  • Using a mixer, beat on high speed for about a minute until thick and creamy. Do not over beat.

Meringue Layer

  • Place egg whites, cream of tartar and sugar in a bowl. Using a mixer, beat on high speed until stiff peaks form.


  • Place a single layer of lady fingers over the bottom of a square dish.
  • Spread half of the pudding evenly over the lady fingers.
  • Add a single layer of sliced bananas over the pudding layer.
  • Spread all of the whipped cream over bananas.
  • Add a single layer of lady fingers over the whipped cream.
  • Spread the remaining pudding over the lady fingers.
  • Top with meringue, using the spatula to form peaks.
  • If desired, use the butane torch to brown the top of the meringue. Store in the refrigerator up to two days.