Salted Caramel Banana Pudding recipe
The National Banana Pudding Festival will be held Oct. 1 and 2 in Centerville. Click here to see the flyer for the event.
Salted Caramel Banana Pudding
6 – not so ripe bananas
½ – stick butter
½ – C brown sugar
1-2 oz Jack Daniels
8 oz block of cream cheese, softened
1 – can Eagle Brand Milk
1 – 5.1 oz package instant vanilla pudding
1 ½ – C milk
2 – ripe bananas, lots of brown/black sots
6 – Salted Caramel MoonPies, cut into small pieces
1 – medium container of Cool Whip.
Melt butter in large skillet on low heat, add brown sugar. When mixture becomes a sauce add 6 bananas and turn up heat stir until bananas are coated and sauce begins to thin. When sauce is bubbling add Jack Daniels and flame. When flames stop pour into a bowl and put in freezer to cool. Beat cream cheese until softened (I use a Kitchen Aid mixer but a hand mixer will work.) add Eagle Brand milk to cream cheese and mix. In a separate bowl mix instant pudding and milk and then add to cream cheese mixture and mix. Folded in Jack Daniels mixture, MoonPies, and thinly sliced ripe bananas. Pour in serving container and top with Cool Whip.
