Caramel Banana Pudding Lush

Caramel Banana Pudding Lush

Servings 16
Author Melissa Sperka


  • 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


  • 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.
  • 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.
  • Store chilled.


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.