Who can resist rich, buttery caramel? (It’s a rhetorical question.) This inspired iteration of our banana pudding—yet another fan favorite—reminds me of the bananas Foster made tableside at premium steak houses in the 1970s. That pinch of sea salt brings all the flavors together so beautifully.
MAKES 4 to 5 quarts; serves up to 16
INGREDIENTS
1 (13.4oz) can Nestle’s La Lechera dulce de leche sweetened condensed milk
1½ cups (360g/12.7oz) ice-cold water
1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720g/24oz) heavy cream
1 (11oz) box Nilla wafers
4 to 5 ripe bananas, sliced
1 cup Salted Caramel Sauce
- In a stand mixer with the whisk, beat the dulce de leche and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a bowl, cover, and refrigerate for 1 to 2 hours or overnight.
- In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. To assemble the pudding, select a trifle bowl or large, wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Spread one-quarter of the pudding on the bottom and layer with one-third of the cookies and one-third of the bananas (enough to cover the layer). Drizzle with ¼ cup of the salted caramel. Repeat the layering twice more. End with a final layer of pudding. Drizzle with the remaining ¼ cup salted caramel.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours after assembly, if you can wait that long!