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Banana Pudding | Can't Stay Out of the Kitchen | BEST #BananaPudding ever! This one has #caramelsauce squirted over each amazing layer making it rich, decadent and utterly divine! Great #dessert for summer #holidays. #bananas

Banana Pudding

Teresa Ambra
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!
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Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 382 kcal

Equipment

  • 1 large trifle dish or glass bowl
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 table knife to slice bananas
  • measuring cups
  • measuring spoons
  • 1 medium mixing bowl

Ingredients
  

  • 8 oz. pkg. cream cheese softened
  • 14 oz. can sweetened condensed milk
  • 2 cups 2% 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
  • 1/4 cup lemon juice as needed

Instructions
 

  • Reserve 10-12 of the nicest vanilla wafers for garnish. Set aside.
  • Cream the cheese until smooth in a large mixing bowl with an electric mixer.
  • In a separate bowl, mix pudding mix and milk with an electric mixer until thick.
  • Add pudding mixture 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 382kcalCarbohydrates: 69gProtein: 9gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 17mgSodium: 408mgPotassium: 436mgFiber: 1gSugar: 62gVitamin A: 217IUVitamin C: 6mgCalcium: 251mgIron: 0.3mg
Keyword banana pudding, bananas, caramel sauce, dessert, pudding, vanilla wafers
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