Banana Caramel Cream Pudding Casserole - A Delicious Treat
Enjoy layers of creamy banana pudding, rich caramel, and fluffy whipped cream in this Banana Caramel Cream Pudding Casserole. Perfect for dessert and easy to prepare in advance.
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Servings: 8 servings
Equipment
- Mixing bowls Various sizes for combining pudding and cream.
- hand mixer Ideal for efficiently whipping cream and mixing the pudding.
- Baking dish A rectangular or square dish works best for layering the ingredients.
Ingredients
Pudding
- 2 packages instant vanilla pudding mix
- 720 ml cold whole milk
- 225 g cream cheese softened
- 40 g powdered sugar
- 5 ml vanilla extract
Topping
- 480 ml heavy whipping cream
- 24 g powdered sugar
Layering
- 1 box vanilla wafers for layering
- 5 medium bananas ripe, sliced
- 240 ml caramel sauce thick, divided
- 50 g crushed vanilla wafers for garnish
- banana slices for garnish
Instructions
Pudding Preparation
- Beat pudding mix with milk until thickened, about 2 minutes.
- Beat cream cheese with powdered sugar and vanilla until smooth.
- Gradually add pudding to cream cheese mixture to create a creamy, lump-free mixture.
Whipping
- Whip heavy cream with powdered sugar until medium-stiff peaks form.
Combining
- Gently fold half of whipped cream into pudding mixture.
Assembly
- Arrange wafers in the bottom of a baking dish.
- Spread pudding, bananas, and drizzle caramel sauce.
- Repeat layering with remaining ingredients.
Topping
- Spread whipped cream on top for a smooth layer.
- Drizzle remaining caramel over whipped cream for decoration.
Chilling
- Cover and refrigerate for at least 4 hours, preferably 6, to allow layers to set.
Garnishing
- Garnish with fresh banana slices just before serving.
Notes
This casserole can be made in advance. Store it in the refrigerator for up to 3 days.