Description
A luscious Salted Caramel Banana Pudding layered with creamy banana pudding, fresh bananas, crunchy Nilla wafers, and a smooth whipped topping, finished with a decadent drizzle of salted caramel and a hint of sea salt. Perfectly chilled for at least 6 hours, this indulgent dessert is ideal for gatherings and special occasions.
Ingredients
Scale
Whipped Topping
- 2 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 containers (8 ounces each) Cool Whip, thawed (alternative to fresh whipped cream)
Banana Pudding
- 1 block (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 large box (5 ounces) instant banana pudding mix
- 1 cup 2% milk
- 1 box (11 ounces) Nilla Wafers
- 6 bright yellow bananas, sliced (avoid overripe or blackened bananas)
Salted Caramel Topping
- 1 small jar (12 ounces) salted caramel topping
- ½ teaspoon sea salt
Instructions
- Whip the Topping: If using fresh whipped cream instead of Cool Whip, add heavy whipping cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, about 5 minutes. Transfer to a bowl and chill in the fridge. Clean the mixer bowl before proceeding.
- Prepare Banana Pudding Base: In the clean stand mixer bowl, whip the softened cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth and scraping the bowl to ensure all ingredients are incorporated. Add the instant banana pudding mix and stir well. Slowly pour in the milk while mixing continuously until fully combined.
- Combine with Whipped Topping: Fold in ¾ of the fresh whipped cream or 1 container of thawed Cool Whip gently into the pudding mixture until evenly blended. Set the mixture aside.
- Layer the Pudding: Spread an even layer of Nilla wafers at the bottom of the serving dish. Add a layer of sliced bananas on top of the wafers. Spoon half of the pudding mixture evenly over the bananas and wafers.
- Repeat Layers: Add another layer of Nilla wafers and sliced bananas, followed by the remaining pudding mixture, spreading evenly over the layer.
- Finish with Whipped Topping: Spread the remaining whipped cream or second container of Cool Whip evenly over the top of the pudding layers. Cover the dish with plastic wrap or a lid.
- Chill: Refrigerate the layered pudding for at least 6 hours or overnight to allow flavors to meld and pudding to set properly.
- Serve and Garnish: Just before serving, drizzle salted caramel topping generously over the pudding. Add extra banana slices, Nilla wafers, and sprinkle with sea salt for a perfect balance of sweetness and saltiness. Enjoy!
Notes
- Use bananas that are firm and bright yellow; avoid overly ripe or blackened bananas to prevent browning and bitterness.
- Cool Whip can be used as a convenient alternative to fresh whipped cream for this recipe.
- For best flavor and consistency, chill the pudding overnight.
- Adjust the amount of salted caramel and sea salt according to taste preference.
- Store any leftovers covered in the refrigerator and consume within 2-3 days.
