Caramel Banana Pudding Lush – I’ve been at it again, looking for yet another way to enjoy the flavors of our beloved family favorite. Banana pudding. For this caramel banana pudding lush, I decided to add a layer of caramel bananas for a tasty twist.

This is just as simple to make as the other layered lush desserts on my website, but with a refreshingly different approach.  The only baking involved is the crust, then you get to enjoy the ooey, gooey, caramel banana pudding love in each bite.  It’s family tested and approved.

Ingredients you’ll need:
2 1/4 cup vanilla wafer crumbs, divided
3/4 cup sliced almonds, divided
1/4 cup granulated sugar
1/2 cup [1 stick] butter, melted
1/2 cup English toffee bits, divided
2 [8] oz cream cheese, softened
1/2 cup powdered sugar
1 tsp pure vanilla extract
3/4 cup caramel ice cream topping
5 medium bananas, peeled and sliced
20 oz Cool Whip, thawed [see cook’s note]
2 [3.4] oz boxes instant vanilla pudding
3 cup whole milk

Directions:
Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish with cooking spray.  Melt the butter, then toss with 2 cup crushed vanilla wafer crumbs, 1/2 cup sliced almonds and 1/4 cup sugar. Reserve 1/4 cup sliced almonds to sprinkle on top.  Press firmly onto the bottom of the baking dish.  Bake for 20 minutes until lightly golden and set.  Cool completely. [Toast 1/4 cup sliced  almonds for the topping for 3-5 minutes while the crust bakes.]

Whip together the cream cheese and powdered sugar with 1 tsp pure vanilla.  Whip until fluffy, then whip in 1 [8] oz Cool Whip.  Spread over the cooled crust. Sprinkle the cream cheese layer with 1/4 cup English toffee bits.

Mixed the sliced bananas with the caramel.  Pour over the cream cheese layer.  Whip together both packages of vanilla pudding with 3 cup cold milk for 3 minutes or until thick but still pourable.  Spread over the bananas.

Frost the top with 12 oz Cool Whip.  Garnish with 1/4 cup English toffee bits, 1/4 cup crushed vanilla wafers and 1/4 cup toasted almonds.  Refrigerate for at least 4 hours before cutting and serving. Yield: 16 servings

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Caramel Banana Pudding Lush

 

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Author: Melissa Sperka

Serves: 16

Ingredients

• 2¼ cup vanilla wafer crumbs, divided
• ¾ cup sliced almonds, divided
• ¼ cup granulated sugar
• ½ cup [1 stick] butter, melted
• ½ cup English toffee bits, divided
• 2 [8] oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp pure vanilla extract
• ¾ cup caramel ice cream topping
• 5 medium bananas, peeled and sliced
• 20 oz Cool Whip, thawed [see cook's note]
• 2 [3.4] oz boxes instant vanilla pudding
• 3 cup whole milk

Instructions

1. Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish with cooking spray.
2. Melt the butter, then toss with 2 cup crushed vanilla wafer crumbs, ½ cup sliced almonds and ¼ cup sugar. Reserve ¼ cup sliced almonds to sprinkle on top.
3. Press firmly onto the bottom of the baking dish. Bake for 20 minutes until lightly golden and set. Cool completely.
4. Whip together the cream cheese and powdered sugar with 1 tsp pure vanilla. Whip until fluffy, then whip in 1 [8] oz Cool Whip.
5. Spread over the cooled crust.
6. Sprinkle the cream cheese layer with ¼ cup English toffee bits.
7. Mixed the sliced bananas with the caramel. Pour over the cream cheese layer.
8. Whip together both packages of vanilla pudding with 3 cup cold milk for 3 minutes or until thick but still pourable. Spread over the bananas.
9. Frost the top with 12 oz Cool Whip. Garnish with ¼ cup English toffee bits, ¼ cup crushed vanilla wafers and ¼ cup toasted almonds.
10. Refrigerate for at least 4 hours before cutting and serving.
11. Store chilled.

Notes

In this dish, you'll need around 20 oz total of Cool Whip. 1 [8] oz for the cream cheese layer and 1 [12] oz for the topping.
If you prefer using fresh sweetened whipped cream you'll need 2 cup whipped cream for the cream cheese layer and 3 cup for the topping.

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