Ingredients

• 1.5 cups whole milk
• 5.1 ounce vanilla instant pudding
• 1 teaspoon vanilla extract
• 2.5 cups heavy whipping cream
• 0.25 cups confectioners' sugar
• 14 ounces sweetened condensed milk
• 8 ounces sour cream
• 0.25 cups salted caramel sauce
• 1 buttery crackers
• 6 cups thinly sliced spotted bananas
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together milk and pudding and pie filling in a large bowl until mostly smooth. Let stand until very thick, about 5 minutes.
3. 3 Meanwhile, beat vanilla and 2 1/2 cups of the heavy whipping cream in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Gradually add confectioners' sugar, and beat until stiff peaks form, 15 to 30 seconds.
4. 4 Whisk sweetened condensed milk and sour cream into thickened pudding until smooth. Fold in whipped cream until smooth and light.
5. 5 Microwave 1/4 cup salted caramel and remaining 2 tablespoons heavy whipping cream in a small microwave-safe bowl on high until loosened, about 10 seconds; whisk to combine.
6. 6 Place 32 of the crackers in an even layer in the bottom of a 9x13-inch baking dish, breaking up crackers as needed to fill space. Spread 3 cups of the pudding mixture in an even layer over crackers. Top pudding mixture with 2 cups of the sliced bananas. Drizzle evenly with about 2 tablespoons of the salted caramel mixture. Repeat layering process once more, ending with a layer of salted caramel. Evenly top with remaining 34 crackers, breaking them as needed to fit. Spread remaining 3 cups pudding mixture over crackers.
7. 7 Store, covered, in the refrigerator for at least 8 hours or up to overnight. Before serving, top with remaining 2 cups sliced bananas.
8. 8 Drizzle with salted caramel sauce and sprinkle flaky sea salt.
9. 9 Cut into slices and serve drizzled with extra caramel sauce if desired.

Nutrition per serving