Caramel-Toffee Banana Pudding

Caramel-Toffee Banana Pudding

Homemade pudding is one of the most requested desserts from the boys.  I always wonder why I don’t make it more often, it really isn’t complicated and it is so good.

My husband hates bananas and I mean hates.  He is not a picky eater and I think bananas are the only thing he will not touch.  So when I make banana pudding I leave the bananas out of his.  This is such a great dessert with or without the bananas, I know you will love it. As if banana pudding isn’t rich enough,  I added my beloved dulce de leche caramel and some toffee bits and it was a big hit.

I shared this recipe in the Wyoming Lifestyles Magazine earlier this summer and realized that I had never shared it here.  So here it is and you must give this one a try.  You can also make it into one big bowl or even turn it into a pie.  It’s just delicious any way you serve it.

We are continuing on our home improvement marathon and making lots of progress. With the help of my sweet husband we finally got the entire garden weeded.  After sitting at the computer doing my accounting work, my muscles were not ready for the bending, squatting, and crawling through the garden.  I am wishing for  a day to relax and do nothing; however, the boys start football practice on Monday and guess who will be taking their place on the work front?  Yep, that would be me.   I will be singing the blues and sounding like The Waterboy, Bobby Boucher’s mother saying “foosball is the devil!”.

Enough of my whining, let’s have some pudding!

Caramel-Toffee Banana Pudding

pudding adapted from Better Homes and Gardens New Cookbook
Yield: 6 individual servings
  • ¾ cup sugar
  • ¼ cup cornstarch
  • 3 cups whole milk
  • 4 egg yolks, beaten
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract
  • 42 vanilla wafers
  • 3 bananas
  • 6 tablespoons dulce de leche caramel
  • 1/3  cup toffee bits
  • 8 oz whipped topping
Cooking Directions:
In a large saucepan, add sugar and cornstarch, and stir together.  Whisk in milk and place over
medium heat, stirring often.
Bring mixture to a boil and cook stirring constantly 2 minutes.  Remove from heat and pour about
1 cup of mixture into egg yolks, quickly stirring as you pour.  Stir egg mixture into pudding
mixture and return to heat.  Bring to a boil, stirring constantly and cook 2 minutes.  Remove from
heat and stir in butter and vanilla.
Place 3 cookies in each of 6 (8 oz) bowls.  Top each with about ½ cup of pudding.  Slice
bananas and layer half of each banana over pudding.  Spoon 1 tablespoon caramel over
bananas, sprinkle with toffee bits.
Add 3 more cookies to each bowl, top with about ½ cup pudding.  Top each with whipped
Garnish each with remaining toffee bits and a vanilla wafer.



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