Caramel Banana Pudding with Extra Cookies
Lusciously creamy banana pudding layered with caramel, fresh bananas, and extra vanilla cookies for maximum indulgence.
Prep Time: 20 mins | Chill Time: 4 hours or overnight | Servings: 8-10
Ingredients:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) tub whipped topping (Cool Whip), divided
- 1 box vanilla wafers or butter cookies (use extra for layering & topping)
- 4 ripe bananas, sliced
- 1/2 cup caramel sauce (store-bought or homemade), plus more for drizzling
- Optional: crushed cookies and extra caramel for garnish
Instructions:
1. **Prepare pudding mixture:**
In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes. Set aside.
2. **Make the creamy base:**
In another bowl, beat the cream cheese until smooth. Add sweetened condensed milk and mix until fully combined. Fold in 2 cups of whipped topping until smooth.
3. **Combine pudding with cream mixture:**
Gently fold the pudding into the cream cheese mixture until fully incorporated and creamy.
4. **Layer the dessert:**
In a 9x13-inch dish, start with a layer of cookies. Add a layer of sliced bananas, then drizzle caramel sauce over the bananas. Spread half of the pudding mixture on top. Repeat layers — cookies, bananas, caramel, then the remaining pudding mixture.
5. **Top it off:**
Spread remaining whipped topping over the final layer. Crumble extra cookies on top and drizzle generously with caramel sauce.
6. **Chill:**
Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and cookies to soften.
7. **Serve and enjoy:**
Scoop and serve chilled. Add extra cookies or caramel if you like it extra sweet and crunchy!
Tips:
- Use homemade caramel sauce for a richer flavor.
- Make individual portions in cups or jars for parties or easier serving.
Storage: Keep refrigerated and enjoy within 3 days for best texture.
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