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Salted caramel banana pudding layered with bananas, vanilla custard, whipped cream, and caramel drizzle in a glass dish

Salted Caramel Banana Pudding Easy No Bake Dessert - Sweet, Creamy, and Effortless

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Prep Time 20 minutes
Cook Time 0 minutes
chilling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

  • For the pudding layer: 2 cups cold whole milk (or 2% for lighter texture)
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the caramel: 1/2 cup caramel sauce (store-bought or homemade)
  • 1/4 to 1/2 teaspoon flaky sea salt (to taste)
  • For the layers: 3–4 ripe but firm bananas, sliced
  • 1 (11–12 oz) box vanilla wafers or butter cookies
  • Optional garnish: Extra crushed cookies
  • Whipped cream
  • Banana slices
  • Drizzle of caramel and a pinch of sea salt

Instructions
 

  • Mix the pudding base. In a bowl, whisk cold milk and instant vanilla pudding for about 2 minutes until thickened. Let it sit for 5 minutes to set.
  • Whip the cream. In a separate bowl, whip heavy cream with powdered sugar, vanilla, and a pinch of salt until soft peaks form. Don’t overwhip.
  • Fold and chill. Gently fold the whipped cream into the pudding until smooth and fluffy. Cover and chill while you prep the layers.
  • Salt the caramel. Stir flaky sea salt into the caramel sauce. Start with 1/4 teaspoon and taste. You want a pleasant salty edge, not a salt bomb.
  • Layer the cookies. In a 9x9-inch dish or similar, add a single layer of vanilla wafers. It’s fine if there are small gaps.
  • Add bananas. Arrange a layer of sliced bananas over the cookies. Keep slices about 1/4-inch thick so they hold up well.
  • Spread the pudding. Spoon about half the pudding mixture over the bananas and smooth it gently to the edges.
  • Drizzle caramel. Add a thin, even drizzle of salted caramel over the pudding. Don’t drown it—just enough to taste in every bite.
  • Repeat. Add another layer of cookies, bananas, the rest of the pudding, and another light drizzle of caramel.
  • Top and chill. Finish with a few crushed cookies and a final, delicate swirl of caramel. Cover and refrigerate for at least 4 hours (overnight is best) to let the cookies soften and flavors meld.
  • Serve. Garnish with fresh banana slices and a pinch of flaky salt just before serving. Scoop or slice and enjoy.