No Bake Banana Caramel Pudding
It’s cool, creamy, a little messy in the best way, and exactly what you make when you want dessert without making it a whole production.
Equipment
- 9x13 baking dish
- electric hand mixer
Ingredients
- 2-3 large bananas (sliced)
- 5.1 oz instant vanilla pudding
- 3 cups milk
- 8 oz container of Cool Whip
- 11 oz box of vanilla wafer cookies (more or less)
- 4-5 Tbsp caramel sauce (more or less)
Instructions
- Whisk together the pudding mix and milk until smooth. Let it set for a few minutes until thickened.
- Gently fold in only half of the Cool Whip until creamy and smooth. (Save the extra Cool Whip for later.)
- In a 9x13 erving dish, start layering:-vanilla wafer cookies-sliced bananas-pudding mixture-drizzle of caramelRepeat until everything is used. Then top it off with the extra Cool Whip—or use as much or as little as you want. No rules here.
- Cover and refrigerate for at least 2–4 hours (overnight is even better). This is where the magic happens—everything softens and blends together.
- Before serving, garnish with crushed vanilla wafer cookies, sliced bananas, and caramel sauce.
Nutrition
Calories: 277kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 241mg | Potassium: 210mg | Fiber: 1g | Sugar: 31g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 0.1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
