Salted Caramel Banana Pudding
Are you looking for the perfect dessert to make this weekend for Memorial Day?! Look no further y'all, Salted Caramel Banana Pudding is guaranteed to be a HUGE hit! I mean I don’t think I’ve ever met anyone who doesn’t love banana pudding. Add in salted caramel and it might as well be straight from heaven above. ;)
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There’s also something about a dessert in a trifle dish that makes it look super impressive and delicious. It’s a showstopper and all of your guests will be so excited to try it!
My inspiration for using salted caramel in this recipe came from the classic Bananas Foster. The now famous dessert is usually made tableside at restaurants all over the country. It originated in New Orleans at one of my favorite restaurants, Brennan’s Restaurant. So if you ask me, bananas & caramel go together like peanut butter & jelly. :)
I hope y’all have a great Memorial Day weekend and get to celebrate with a few friends & family. We are going back to Texas and I couldn’t be more grateful or excited. It’s always really important for us to go back on Memorial Day weekend because my dad’s accident was on that Saturday and it will be the 4 year anniversary this year. So hard for me to believe it's been that long. ❤️ We have lots of catching up to do like meeting our brand new precious nephew, debuting my bump for the first time to family (I’m 22 ½ weeks… time flies), and I’m BEYOND grateful to get my hair cut & highlighted! 💇🏼 It's the the little things these days lol! Hope y'all have a great weekend & get to make my Salted Caramel Banana Pudding! 🇺🇸
Here are a few of my other favorite desserts for Memorial Day Weekend!
Salted Caramel Banana Pudding
Yields 12-14 servings
Prep time: 25 minutes
Chill time: 2-6 hours
INGREDIENTS
8 bananas, sliced
1 (11 ounce) jar salted caramel topping, such as Smucker’s
11 ounces vanilla wafers, 80 cookies
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
16 ounces heavy cream, cold
¼ cup granulated sugar
2 teaspoons vanilla
Pinch of coarse kosher salt
NOTES
Can be made up to 6 hours ahead of time. Store in an airtight container in the refrigerator for up to 2-3 days.
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INSTRUCTIONS
In a medium bowl using a handheld mixer, beat the softened cream cheese until smooth. Add the sweetened condensed milk until and beat until combined. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, sugar, vanilla, and salt. Beat on high until stiff peaks form. Do not overbeat or the cream will curdle.
Fold together half of the whipped cream with the cream cheese mixture using a large spatula. Cover the remaining whipped cream and place in the refrigerator until the last step.
The trifle will have a total of 3 layers.
To start, spread ⅓ sliced bananas in the bottom of the trifle dish. Then drizzle ⅓ of salted caramel topping, followed by 25 vanilla wafers.
Next, pour half of the cream cheese mixture over the vanilla wafers and spread out evenly.
Repeat with another ⅓ of banana slices, ⅓ of caramel topping, 25 vanilla wafers, and the remaining cream cheese mixture.
Top with the remaining ⅓ of banana slices, caramel topping, and 25 vanilla wafers. Be sure to reserve 5 wafers and banana slices to go on top as a garnish.
Refrigerate for at least 2 hours before serving. Best to refrigerate for 4-6 hours.
Just before serving, top with remaining freshly whipped cream, banana slices, and vanilla wafers.