Banana Pudding with Caramel Sauce

Here’s a rich and indulgent Banana Pudding with Caramel Sauce recipe that’s perfect for dessert lovers:

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🍌 Banana Pudding with Caramel Sauce

🕒 Prep Time: 25 mins

🕒 Chill Time: 2–4 hours
🍽 Serves: 8

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Ingredients

For the Banana Pudding:

• 1 (14 oz) can sweetened condensed milk

• 1½ cups cold water

• 1 (3.4 oz) package instant vanilla pudding mix

• 2 cups heavy whipping cream

• 1 box vanilla wafers (like Nilla Wafers)

• 4 ripe bananas (sliced)

For the Caramel Sauce:

• 1 cup granulated sugar

• 6 tbsp unsalted butter (cut into pieces)

• ½ cup heavy cream

• ½ tsp salt (optional, for salted caramel)

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Instructions

🥣 Make the Pudding:

1. Whisk sweetened condensed milk and water in a bowl until well combined.

2. Add the instant pudding mix and whisk for 2–3 minutes until smooth.

3. Chill in the fridge for 5–10 minutes to firm slightly.

4. In another bowl, whip the heavy cream to stiff peaks.

5. Fold the whipped cream into the pudding mixture gently until fully combined and fluffy.

🍌 Assemble:

1. In a trifle dish or 9×13-inch pan, layer:

   • A layer of vanilla wafers

   • A layer of banana slices

   • A layer of pudding

2. Repeat layers until all ingredients are used, ending with pudding on top.

3. Chill for at least 2 hours (or overnight for best results).

🍯 Make the Caramel Sauce:

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

2. Add the butter and stir until melted.

3. Slowly pour in the heavy cream (it will bubble), stir until smooth.

4. Add salt if desired. Let cool slightly.

🍽 Serve:

• Drizzle caramel sauce generously over the pudding just before serving.

• Optional: Top with crushed wafers, whipped cream, or more banana slices.

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💡 Tips

• Use ripe but firm bananas to avoid mushy texture.

• Store leftovers in the fridge for up to 3 days.

• Caramel sauce can be made ahead and stored in the fridge; reheat gently before serving.