Banana Pudding
Banana Pudding to die for! The filling consists of cream cheese, condensed milk, whipped topping, & vanilla pudding mix. This recipe uses caramel sauce which makes it rich, decadent, and wonderful!
Ingredients
- 8 oz. pkg. cream cheese softened
- 14 oz. can sweetened condensed milk
- 2 cups milk
- 6 oz. pkg. instant vanilla pudding mix
- 16 oz. container cool whip or other non-dairy whipped topping
- 4-5 almost ripe bananas sliced
- 1 box vanilla wafers
- 12 oz. jar caramel sauce or caramel syrup
- lemon juice as needed
Instructions
- Reserve 10-12 of the nicest vanilla wafers for garnish. Set aside.
- Cream the cheese until smooth.
- Mix pudding mix and milk until thick.
- Add to cream cheese with sweetened condensed milk.
- Fold in half of the cool whip or non-dairy whipped topping.
- Dip sliced bananas in lemon juice and lay out on paper towels.
- Layer the vanilla wafers, then pudding mixture, then bananas in a glass trifle dish or parfait dishes.
- Squirt with caramel sauce.
- Repeat layers three times.
- Top with remaining whipped topping.
- Drizzle caramel sauce over top.
- Top with reserved vanilla wafers and maraschino cherries, if desired.
- Chill.
Notes
NOTE: Bananas, sliced and dipped in lemon juice help them from turning dark.
NOTE: Reserve some of the nicest vanilla wafers for decorating the top.
NOTE: I used almost a whole bottle of caramel syrup for this recipe, but I recommend using only about a half of a container.
NOTE: This dessert should not be made more than 8 hours in advance of serving or the bananas may discolor.
NOTE: The lemon juice will not cause the bananas to taste too tart. If you use caramel sauce on each layer, you will never be able to even taste any lemon juice.
NOTE: Try to find bananas just barely ripe so the seeds have not darkened yet.
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