Made this for a friend's birthday as it is her favorite dessert. Turned out great! I upped the vanilla, used three bananas, only egg whites, and almost a whole box of vanilla wafers, but I followed everything else as written. Had no problems with runniness, stickiness, etc. I think the trick may be to stir (constantly) with a whisk so that air gets in to the pudding, preventing lumps and allowing it to cool more evenly. I would agree that if you plan to get 18 servings out of this, they will be tiny. I really couldn't see any more than 12.
This was FABULOUS! My kids devoured it and my husband loved it. I did use about 1/2 cup of half and half in the milk portion and added an extra egg yolk. Will definitely make again.
Layered Caramel Banana Pudding
Ingredients
2 packages Cook ‘n Serve Vanilla Pudding mix
5 cups 2% or whole milk
20 graham crackers
1/2 cup sugar
2/3 cup melted butter
1 pint whipping cream
2 tablespoons powdered sugar
1 t. vanilla
1/2 jar (give or take) ready made caramel ice cream topping
6 ripe bananas
Instructions
- Prepare both boxes of pudding mix according to directions, but use only 5 cups of milk instead of 6. Allow to cool, then refrigerate until ready to assemble.
- Crush the graham crackers into coarse crumbs and stir in the sugar. Drizzle in the melted butter and stir to combine. Press into a 13 x 9″ baking pan and bake at 375° for 10-12 minutes. Remove and allow to cool. Break apart using a fork. This will be crunchy and crumbly! Set aside until ready to assemble.
- Just before assembling, whip the cream, add the vanilla and slowly sprinkle in the powdered sugar. Whip on high speed until fluffy and the whipped cream forms soft peaks.
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