For the custard
1 packet of French vanilla pudding mix
1 ½ cups of cold milk
1 ½ cups of cold heavy cream
1 can of sweetened condensed milk
For the salted caramel
1 stick of butter
½ cup of brown sugar
1 tablespoon of heavy cream
½ teaspoon of vanilla
½ teaspoon of Kosher salt
For the salted caramel whipped cream
1 8-oz package of cold cream cheese
1 ½ cups of cold whipped cream
1 teaspoon of vanilla
1 ½ cups of brown sugar
½ teaspoon of salt
About 3 bananas, sliced
Lots of cookies – I used Pepperidge Farm Chessmen Butter Cookies
Start by making the custard base. In a mixer, mix together the whipped cream until stiff peaks occur. Then, set aside. In a large bowl, mix together the French vanilla pudding mix and cold mix. Whisk well to ensure there are no lumps. Then, once it sets slightly, add in the sweetened condensed milk. Mix well to combine. Lastly, fold in the whipped cream carefully so as not to deflate the cream. Then, in a dish, layer in the custard mixture along with the cookies and sliced bananas. Repeat the layers until the dish is full and then put it in the fridge for at least an hour to chill.
Meanwhile, make the salted caramel. In a saucepan, melt the butter and sugar together and mix until smooth. Then, stir in the cream, vanilla, and salt. Pour into a dish and set aside.
Then, make the salted caramel whipped cream by whisking together the cream cheese and brown sugar until smooth. Then pour in the vanilla, salt, and heavy cream. Mix together slowly until it starts to stiffen and then increase the speed until it’s light and fluffy.
To assemble, just pour the salted caramel whipped cream over the chilled custard mixture. Use a spoon to spread it out evenly. Then, drizzle over the salted caramel sauce and top with broken cookie pieces and serve.
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