CARAMEL BANANA PUDDING LUSH

Caramel Banana Pudding Lush image

Provided by @MakeItYours

Number Of Ingredients 13

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2 1/4 cup vanilla wafer crumbs, divided
3/4 cup sliced almonds, divided
1/4 cup granulated sugar
1/2 cup [1 stick] butter, melted
1/2 cup English toffee bits, divided
2 [8] oz cream cheese, softened
1/2 cup powdered sugar
1 tsp pure vanilla extract
3/4 cup caramel ice cream topping
5 medium bananas, peeled and sliced
20 oz Cool Whip, thawed [see cook's note]
2 [3.4] oz boxes instant vanilla pudding
3 cup whole milk

Steps:

Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish. Melt the butter, then toss with 2 cup crushed vanilla wafer crumbs, 1/2 cup sliced almonds and 1/4 cup sugar. Reserve 1/4 cup sliced almonds to sprinkle on top. Press firmly onto the bottom of the baking dish. Bake for 20 minutes until lightly golden and set. Cool completely. [Tip: Toast 1/4 cup sliced almonds for the topping for 3-5 minutes while the crust bakes.]
Whip together the cream cheese and powdered sugar with 1 tsp pure vanilla. Whip until fluffy, then whip in 1 [8] oz Cool Whip. Spread over the cooled crust. Sprinkle the cream cheese layer with 1/4 cup English toffee bits.
Mixed the sliced bananas with the caramel. Pour over the cream cheese layer. Whip together both packages of vanilla pudding with 3 cup cold milk for 3 minutes or until thick but still pourable. Spread over the bananas.
Frost the top with 12 oz Cool Whip. Garnish with 1/4 cup English toffee bits, 1/4 cup crushed vanilla wafers and 1/4 cup toasted almonds. Refrigerate for at least 4 hours before cutting and serving. Yield: 16 servings
Cook's note:
In this dish, you'll need around 20 oz total of Cool Whip. 1 [8] oz for the cream cheese layer and 1 [12] oz for the topping.
If you prefer using fresh sweetened whipped cream you'll need 2 cup whipped cream for the cream cheese layer and 3 cup for the topping.