Description
A delicious and indulgent dessert that combines layers of creamy pudding, bananas, and Ritz crackers, topped with salted caramel and flaky sea salt.
Ingredients
- 1½ cups (360 mL) cold whole milk
- 1 package (144 g) vanilla instant pudding mix
- 1 teaspoon (5 mL) vanilla extract
- 2½ cups (600 mL) heavy whipping cream, divided
- ¼ cup (30 g) powdered sugar
- 1 can (397 g) sweetened condensed milk
- 1 cup (240 g) sour cream
- 1 package Ritz crackers — about 98 crackers (490 g)
- 6 cups (about 700 g) bananas, thinly sliced
- ¼ cup (60 g) salted caramel sauce, plus extra for drizzling
- Flaky sea salt, for topping
Instructions
- Prepare the pudding: Whisk the cold milk and vanilla pudding mix in a large bowl until mostly smooth. Let stand for about 5 minutes, until thickened.
- Whip the cream: Beat 2½ cups (600 mL) heavy cream and vanilla until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
- Make the filling: Whisk the sweetened condensed milk and sour cream into the thickened pudding until smooth. Gently fold in the whipped cream until light and creamy.
- Prepare the caramel: In a small microwave-safe bowl, combine ¼ cup (60 g) salted caramel sauce with the remaining 2 tablespoons (30 mL) heavy cream. Microwave for about 10 seconds, then stir until smooth and pourable.
- First layer: Arrange about 32 Ritz crackers in an even layer in the bottom of a 9 × 13-inch (23 × 33 cm) baking dish. Break some crackers as needed to fill the gaps.
- Add the filling: Spread about 3 cups (720 g) of the pudding mixture evenly over the crackers.
- Add bananas and caramel: Arrange about 2 cups (230 g) sliced bananas over the filling. Drizzle with about 2 tablespoons (30 g) of the salted caramel mixture.
- Repeat: Add another layer of Ritz crackers, followed by another 3 cups (720 g) of pudding mixture, about 2 cups (230 g) bananas, and another drizzle of caramel.
- Finish the top: Add the remaining Ritz crackers, then spread the remaining pudding mixture evenly over them.
- Chill: Cover tightly and refrigerate for at least 8 hours, preferably overnight. This gives the crackers time to soften and develop a cake-like texture.
- Decorate before serving: Top with the remaining sliced bananas, drizzle generously with salted caramel, and sprinkle lightly with flaky sea salt.
- Serve: Cut into squares and serve chilled.
Notes
- For best results, allow the cake to chill overnight.
- Feel free to adjust the amount of salted caramel based on your preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg