Instructions:
Make the pudding base:
In a large bowl, whisk together pudding mix and cold milk until it thickens (about 2 minutes).
Stir in the sweetened condensed milk until smooth.
Gently fold in the whipped cream until light and fluffy.
Layer the pudding:
In a trifle dish or 9×13 pan, place a layer of vanilla wafers.
Add banana slices over the wafers.
Spread a generous layer of pudding mixture on top.
Repeat layers until all ingredients are used, finishing with pudding on top.
Make the caramel drizzle:
In a small saucepan over medium heat, melt sugar until golden brown.
Stir in butter until smooth.
Slowly whisk in cream (be careful—it will bubble).
Add a pinch of salt if desired. Let cool slightly.
Finish & chill:
Drizzle caramel sauce over the top of the pudding.
Cover and refrigerate for at least 4 hours (or overnight for best flavor).
Serve:
Garnish with whipped cream, extra bananas, and crushed wafers.
Add another caramel drizzle just before serving for extra indulgence.
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