Salted Caramel Banana Pudding

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

Heat a skillet over medium heat.

Add 1 stick of butter to the skillet.

Add 1/2 cup of dark brown sugar and stir until the butter is melted and combined with the sugar.

Stir in 1 teaspoon of vanilla extract and a pinch of salt, then set aside the caramel sauce.

In a mixer, add 1 1/2 cups of ice-cold heavy cream and beat on low until it starts to stiffen, then increase the speed to incorporate more air until stiff peaks form.

In a bowl, combine French vanilla pudding with ice-cold milk and whisk together until smooth.

Add sweetened condensed milk to the pudding mixture and stir well.

Gently fold in the whipped cream into the pudding mixture, being careful not to deflate the cream.

Layer chessmen butter cookies at the bottom of a dish to soak up the custard flavor.

Slice bananas into coins and layer them over the cookies.

Repeat the layers of custard, cookies, and bananas until all ingredients are used.

Refrigerate the assembled pudding for about 2 hours to firm up.

In a mixer, combine 1 package of cream cheese with brown sugar and whip until smooth.

Add vanilla extract, heavy cream, and a pinch of salt to the cream cheese mixture and beat until well combined.

Remove the banana pudding from the fridge and check that it has set nicely.

Spread the salted caramel frosting over the top of the banana pudding.

Crumble remaining cookies over the frosting layer.

Drizzle the prepared salted caramel sauce over the top of the pudding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens