Caramel Banana Pudding with Extra Cookies
This indulgent dessert layers creamy banana pudding with rich caramel sauce and extra cookies for added texture and flavor. It’s perfect for a special treat or a delicious twist on classic banana pudding.
Ingredients:
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/4 teaspoon sea salt (optional)
For the Banana Pudding:
1/2 cup granulated sugar
1/3 cup cornstarch
1/8 teaspoon salt
2 3/4 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
4-5 ripe bananas, sliced
For Assembly:
1 box (about 11 ounces) vanilla wafers or your favorite cookies
Whipped cream (store-bought or homemade)
Extra crushed cookies for garnish
Instructions:
Prepare the Caramel Sauce:
INSTRUCTIONS:
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
Carefully add the butter to the melted sugar and stir until fully incorporated and smooth.
Slowly pour in the heavy cream while continuing to stir. Be cautious as the mixture will bubble up.
Stir in the sea salt if using. Remove from heat and let the caramel sauce cool slightly.
Prepare the Banana Pudding:
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
In a small bowl, lightly beat the egg yolks. Temper the egg yolks by gradually adding a few spoonfuls of the hot milk mixture to the yolks, whisking constantly.
Slowly pour the egg yolk mixture back into the saucepan with the remaining pudding mixture, whisking continuously.
Continue to cook for 2-3 minutes, or until the pudding is thickened.
Remove from heat and stir in the butter and vanilla extract. Allow the pudding to cool to room temperature.
Assemble the Dessert:
In a large trifle dish or individual serving dishes, layer the vanilla wafers or cookies, sliced bananas, and banana pudding.
Drizzle a layer of caramel sauce over the pudding.
Repeat the layers until all ingredients are used, finishing with a layer of pudding.
Top and Garnish:
Spread a layer of whipped cream over the top of the pudding.
Sprinkle extra crushed cookies on top for added texture and garnish.
Chill and Serve:
Refrigerate the assembled dessert for at least 2 hours or overnight to allow the flavors to meld and the pudding to set.
Serve chilled and enjoy the rich, creamy, and caramel-infused banana pudding with extra cookie crunch!
This Caramel Banana Pudding with Extra Cookies is a delightful and decadent twist on the classic dessert.
