Caramel Banana Pudding Lush Ingredients youll 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 cooks 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. 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. [Tip: 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 Cooks note: In this dish, youll 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 youll need 2 cup whipped cream for the cream cheese layer and 3 cup for the topping.
Posted on: Mon, 15 Dec 2014 21:49:34 +0000
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