Banana Pudding with Caramel Sauce

Ingredients

For the Pudding:

• 1 package (300 g) vanilla wafers (or digestive biscuits)
• 4 ripe bananas, sliced
• 2 cups cold milk
• 1 package (100 g) instant vanilla pudding mix
• 1 can (400 g) sweetened condensed milk
• 1 ½ cups heavy cream (whipped until stiff peaks)
• 1 teaspoon vanilla extract

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream
• Pinch of salt

Instructions

1. Make the Caramel Sauce

1. In a saucepan over medium heat, melt the sugar until golden amber (do not stir, just swirl).
2. Add the butter and whisk until melted.
3. Slowly pour in the heavy cream while whisking (it will bubble).
4. Add a pinch of salt, whisk until smooth, then set aside to cool.

2. Prepare the Pudding Mixture

1. In a bowl, whisk together the cold milk and instant pudding mix until thickened.
2. Add the sweetened condensed milk and vanilla extract, whisk until smooth.
3. Fold in the whipped cream gently to make a light and fluffy mixture.

3. Assemble the Dessert

1. In a large trifle dish or serving bowl, layer vanilla wafers, banana slices, and pudding mixture.
2. Repeat layers until all ingredients are used, finishing with pudding on top.
3. Drizzle caramel sauce generously over the top.
4. Refrigerate for at least 3–4 hours (overnight is best) so the flavors blend and wafers soften.

4. Serve

Before serving, drizzle a little extra caramel sauce and garnish with crushed wafers or banana slices.