Salted Caramel Banana Pudding

Layers of fresh pudding, bananas, Nilla wafers and caramel sauce. This is a no-bake dessert that will be requested often!

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Prep Time: 6 30

Servings:

2 containers (8 ounces, each) Cool Whip thawed (this substitutes the whipped topping)

(*If using Cool Whip skip this step)
In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form. This takes around 5 minutes. Transfer the fresh whipped cream to a separate bowl and place in the fridge. Clean the bowl that was used to make the whipped cream.

To the clean stand mixer bowl, add the softened cream cheese. Whip until fluffy. Add the sweetened condensed milk to cream cheese. Beat until smooth, scraping the bottom and sides of the bowl a few times. Add the dry pudding mix and mix well. Slowly pour in the milk and continue to mix until combined.
Add 3/4 of the fresh whipped cream (OR 1 container of Cool Whip) to the pudding mixture. Gently fold it in until fully combined. Set aside.
Place one even layer of Nilla wafers on the bottom of the prepared baking dish. Top the wafers with one layer of sliced bananas. Spread only half of the pudding mixture evenly over the top of bananas and wafers.
Repeat another layer of Nilla wafers and sliced bananas. Top with remaining pudding, spreading out evenly. Spread the remaining whipped cream (OR 1 container of Cool Whip) evenly over the top. Cover and place in the fridge to chill for at least 6 hours or overnight.

When ready to serve, drizzle with desired amounts of salted caramel topping, more banana slices, Nilla wafers and sea salt. Enjoy!