Description
This Salted Caramel Banana Pudding is a luscious and decadent no-bake dessert featuring layers of creamy banana pudding, fresh banana slices, crispy Nilla Wafers, and a rich salted caramel topping. Perfectly balanced with a touch of sea salt, this pudding is an indulgent treat that must be chilled for several hours to achieve its creamy, dreamy texture.
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 (optional substitute for 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 milk (2% preferred)
Assembly & Garnish
- 1 box (11 ounces) Nilla Wafers
- 6 bright yellow bananas, sliced (avoid overripe or blackened bananas)
- 1 small jar (12 ounces) salted caramel topping
- ½ teaspoon sea salt
Instructions
- Prepare the Whipped Topping: If not using Cool Whip, combine heavy whipping cream, powdered sugar, and vanilla extract in the bowl of a stand mixer with the whisk attachment. Whip on medium-high speed until stiff peaks form, about 5 minutes. Transfer to a separate bowl and chill in the refrigerator. Clean the mixer bowl before proceeding.
- Make the Banana Pudding Base: In the clean mixer bowl, whip the softened cream cheese until fluffy. Gradually add the sweetened condensed milk and beat until smooth, scraping down the sides as needed. Add the instant banana pudding mix and blend thoroughly. Slowly pour in the milk while mixing until well combined.
- Fold in Whipped Cream: Add three-fourths of the whipped cream (or one container of Cool Whip) to the pudding mixture. Gently fold to incorporate without deflating the cream. Set aside.
- Layer the Pudding: Arrange a single, even layer of Nilla Wafers at the bottom of a prepared baking dish. Top with a layer of sliced bananas. Spread half of the pudding mixture evenly over the bananas and wafers.
- Repeat Layers: Add another layer of Nilla Wafers followed by sliced bananas. Spread the remaining pudding evenly over this second layer.
- Top with Remaining Whipped Cream: Spread the remaining whipped cream (or the second container of Cool Whip) evenly across the top of the pudding layers. Cover the dish with plastic wrap.
- Chill the Pudding: Refrigerate the assembled pudding for at least 6 hours or preferably overnight to allow flavors to meld and for the pudding to set properly.
- Serve with Salted Caramel: When ready to serve, drizzle the pudding generously with salted caramel topping. Garnish with additional banana slices, Nilla Wafers, and a sprinkle of sea salt to enhance the salted caramel flavor. Enjoy!
Notes
- If using Cool Whip, you can skip whipping fresh cream entirely and fold in the Cool Whip as indicated.
- Use firm, bright yellow bananas to avoid a mushy texture in the pudding layers.
- Allow sufficient chilling time for the pudding to set and flavors to blend — preferably overnight.
- For easy serving, use a large shallow dish or trifle bowl.
- Leftovers should be refrigerated and consumed within 3 days for best quality.
