Caramel Apple Banana Pudding

A delightful twist on classic banana pudding with caramel apples, buttery Chessmen cookies, and ribbons of caramel.

By @sarahsweets017

Original recipe source

Caramel Apple Banana Pudding

Cook time: 30 minutes

Servings: 8

Ingredients

  • 4 tbsp unsalted butter
  • 4 medium Granny Smith apples, peeled & diced
  • 0.67 cup light brown sugar, packed
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tsp vanilla
  • 0.25 cup Mrs. Richardson’s Butterscotch Caramel
  • 6.8 oz instant vanilla pudding
  • 3 cup cold whole milk
  • 8 oz Cool Whip, thawed
  • 0.5 cup Mrs. Richardson’s Butterscotch Caramel
  • 1 box Nilla Wafers
  • 4 ripe bananas, sliced
  • 2 packages Chessmen cookies
  • 8 oz Cool Whip, thawed
  • 0 Extra caramel for swirling (amount not specified)
  • 0 Reserved apple filling (amount not specified)
  • 0 Crushed Chessmen and Nilla Wafers (amount not specified)

Instructions

  1. Melt butter in a skillet and cook diced apples until softened.
  2. Add brown sugar, cinnamon, and nutmeg. Cook until tender and juicy.
  3. Reduce heat to LOW, stir in cornstarch mixed with cold water, and cook until thickened.
  4. Remove from heat, stir in vanilla and ¼ cup caramel. Cool completely.
  5. Whisk both pudding mixes with 3 cups cold milk until thick.
  6. Fold in 8 oz Cool Whip. Gently swirl in ½ cup caramel, leaving visible ribbons throughout.
  7. In a 9×13 dish, layer in this order: Thin layer of pudding, Nilla Wafers + bananas, Pudding, Caramel apples + Chessmen, Pudding, Bananas + Nilla Wafers, Pudding, Caramel apples + Chessmen, Pudding.
  8. Spread 8 oz Cool Whip over the pudding. Swirl caramel across the top, add dollops of reserved apple filling, and sprinkle with crushed Chessmen and Nilla Wafers.
  9. Refrigerate for at least 6 hours, preferably overnight, until the cookies soften and the layers set.
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