Prepare a batch of the Thick Caramel as directed. Set aside in refrigerator to cool while you prepare the rest of the recipe.
In a medium bowl, whisk the pudding mix with the milk for 2 minutes. Mix the banana slices into the bowl of pudding.
In the bowl of an electric stand mixer, whip the cream on high until it forms stirf peaks. Fold 3 tablespoons of the caramel into the whipped cream.
Pour the bananas and pudding into the pie crust Top with the caramel whipped cream.
Drizzle with additional caramel, or you can seNe the extra on the side. Place into the refrigerator to cool completely. Serve chilled.
Ingredients:
- 1 batch Thick Caramel or store-bought dairy caramel
- 1 3.4-ounceJ box instant vanilla or French vanilla pudding and pie filling, such as Jell-0 brand
- 1 1/4 cups cold milk or soy milk
- 4 medium bananas, peeled and sliced
- 1 cup heavy cream or nondairy whipping cream for parve I like Richwhip brand) store-bought graham cracker pie crust
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Recipe by Susie Fishbein