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This No-Bake Banana Dulce De Leche Mousse Cake is layers of dulce de leche mousse and fresh sliced banana under a layer of banana pudding mousse with a Nilla wafer crust and whipped cream on top.

No-Bake Banana Dulce De Leche Mousse Cake


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Description

This cake is layers of dulce de leche mousse and fresh sliced bananas under a layer of banana pudding mousse with a Nilla wafer crust and whipped cream on top.


Ingredients

For the crust:

  • 1 box Nilla Wafers (14 oz)
  • ½ cup (1 stick) unsalted butter

For the mousse:

  • 1 tablespoon water
  • 1 teaspoon gelatin
  • 1 cup + 2 tablespoons heavy whipping cream, divided
  • ¼ cup + 2 tablespoons powdered sugar
  • 6 ounces white chocolate
  • 8 ounces cream cheese
  • ¼ cup dulce de leche
  • 2 medium bananas

For the pudding layer:

  • 1 ¼ cups heavy whipping cream
  • ¼ cup + 1  tablespoon instant banana pudding

For the whipped topping:

  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar

Instructions

  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  2. Remove 5 Nilla Wafers from the package (set them aside) and grind the rest into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  5. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  6. For the mousse layer: Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
  7. In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted.
  8. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely! Stir the liquid gelatin into the melted chocolate and set it aside to cool.
  9. Prepare the whipped cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  10. Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  11. Next add the dulce de leche and beat it into the cream cheese until it’s well combined.
  12. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spreading evenly.
  13. Slice the bananas and place edge to edge working your way from the outside edge into the middle.
  14. For the pudding layer: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  15. Add the instant pudding mix to the heavy cream and best until it’s thick. Spread the mousse over the sliced bananas.
  16. For the whipped topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Separate out about 1 ¼ cups whipped cream to pipe the decorative boarder. Spread the remaining whipped cream over top of the cake.
  17. Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with the remaining 5 Nilla wafers (crushed) and drizzle with dulce de leche.

Notes

I prefer using cake collars with my springform pan which helps achieve those nice smooth edges. Parchment paper works but can be hard to keep in place. Saran wrap will also work.