Melody's Musings

Chia Seed Banana Pudding 'Lasagna'- a twist on a childhood favorite

The 1990s were a glorious time filled with recipes involving pudding and crackers.  One of those was to use 'nilla' wafers in layers with pudding and whipped topping to make a dessert style lasagna.  Since going low glycemic and gluten free, it had been forever since having this recipe available to me so when I saw that keto gluten free vanilla wafer cookies existed, I decided to reincarnate this recipe in a form I can now enjoy despite my dietary restrictions.  Please note that I am in no way sponsored by any of the brands represented here, they just happen to be what I use for this recipe.


As promised in a prior blog post, all of my recipes are brought to you without ads and without my life story so without further adieu, the recipe:


For this you will need:


1 Box Keto Banana Pudding Mix

1 Box Keto Vanilla Pudding Mix

2 Tsp Chicory Inulin *

1/4 Tsp Salt *

1/4 Tsp Vanilla Extract *

2 Tbsp Chia Seeds

2 Thinly Sliced Bananas

2 Bags High Key Keto Vanilla wafers

2 Tubs Tru Whip Keto (or vegan if you're vegan)

3 Cups Almond Milk (or your preferred milk or milk substitute.  Use more milk if you're using animal milk according to the box instructions for your pudding mix)


  1. Mix both boxes of pudding, chia seeds, vanilla*, salt*, inulin* and almond milk (or other milk) in a bowl with a hand mixer.  Start on low speed and work up to a medium speed.  Mix until thickened according to box instructions.
    *Optional ingredients are used to mask the stevia aftertaste in this particular brand of Keto Pudding Mix from Simply Delish. I have found that these elements help the pudding to taste more 'normal'.
  2. In a separate bowl or fancy glass serving dish, create a layer of vanilla wafers.
  3. Layer sliced bananas directly on top of the layer of vanilla wafers.
  4. Add about 1/2 of the pudding chia seed mixture on top of the banana layer.
  5. Create a layer of Tru Whip/ whipped topping on top of the layer of pudding.
  6. Repeat steps 2-5 until all materials are used or you are satisfied with your layers.
  7. Refrigerate for at least 30 min before serving.