Banana Pudding with Caramel Sauce

Here’s a rich and indulgent twist on a classic: Banana Pudding with Caramel Sauce. Creamy layers of vanilla pudding, fresh bananas, and cookies are taken to the next level with a luscious homemade or store-bought caramel drizzle. Perfect for make-ahead desserts, potlucks, or just because.

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🍌 Banana Pudding with Caramel Sauce

🧾 Ingredients

For the pudding:

• 1 (5.1 oz) box instant vanilla pudding mix

• 2 cups cold milk

• 1 (8 oz) tub whipped topping (like Cool Whip), thawed

• 1 (8 oz) block cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• 1 tsp vanilla extract

Other layers:

• 4–5 ripe bananas, sliced

• 1 box vanilla wafer cookies (Nilla Wafers or similar) or shortbread cookies

• Optional: crushed cookies for topping

Caramel sauce:

• ½ cup caramel sauce (store-bought or homemade — see quick recipe below)

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👩‍🍳 Instructions

1. Make the pudding base:

   • In a medium bowl, whisk together the pudding mix and cold milk. Let sit for 5 minutes to thicken.

   • In another large bowl, beat cream cheese until smooth.

   • Add sweetened condensed milk and vanilla; beat until fully combined.

   • Fold in the pudding and then the whipped topping until smooth and creamy.

2. Layer the pudding:

   • In a 9×13″ dish or trifle bowl, layer the bottom with cookies.

   • Add a layer of sliced bananas.

   • Spoon on a layer of the pudding mixture.

   • Drizzle lightly with caramel sauce.

   • Repeat layers: cookies → bananas → pudding → caramel, until everything is used up. Finish with a pudding layer and a final drizzle of caramel.

3. Chill:

   • Cover and refrigerate for at least 4 hours (or overnight) to let the cookies soften and flavors meld.

4. Serve:

   • Before serving, garnish with extra banana slices, crushed cookies, and a final drizzle of caramel if desired.

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🍯 Quick Homemade Caramel Sauce

Ingredients:

• 1 cup granulated sugar

• 6 tbsp butter

• ½ cup heavy cream

• Pinch of salt

Instructions:

1. In a saucepan over medium heat, melt the sugar while stirring constantly until it turns amber.

2. Add the butter (carefully — it will bubble), stir until melted.

3. Slowly whisk in the cream, cook for 1 more minute.

4. Remove from heat, stir in a pinch of salt. Let cool slightly before using.

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🧊 Storage Tips

• Best eaten within 2–3 days (bananas may darken over time).

• Store covered in the fridge.

• Avoid freezing — texture won’t hold up well.