Paula Deen Banana Pudding Caramel Bars

Paula Deen banana pudding caramel bars are an easy layered dessert made with vanilla wafer crust, dulce de leche and fresh bananas, ready in 4 hours 40 minutes including chilling. It's an easy no-bake dessert for potluck night, church supper or the holiday table, and it feeds 9 from one square pan.

Give the bars the full 4 hours in the fridge, because that's what turns the pudding and whipped cream into clean, sliceable layers. Cut them early and the filling slumps into a sweet, sloppy mess.

Paula spreads dulce de leche over a frozen wafer crust before the bananas go on, so you get a chewy caramel layer instead of plain pudding. Freezing the crust for 30 minutes first also keeps it from tearing when you spread that thick caramel.

Paula Deen Banana Pudding Caramel Bars

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

9

servings

Prep time

40

minutes

Cooking timeminutes

Calories

520

kcal

A buttery vanilla wafer crust holds a chewy caramel layer, sliced bananas, silky vanilla pudding and a cloud of whipped cream. Once chilled, it cuts into neat bars that taste like banana pudding with a caramel twist.

Ingredients

• 2 cups vanilla wafer crumbs (about 3 cups wafers)
  

• ½ cup unsalted butter, melted
  

• 2 teaspoons sugar sugar
  

• ¼ teaspoon salt
  

• 1 (13.4-ounce) can dulce de leche
  

• 2 medium bananas, sliced
  

• 1 (3.4-ounce) box instant vanilla pudding mix
  

• 1 cup cold whole milk
  

• 1 cup cold heavy whipping cream
  

• 2 cups Sweetened whipped cream
  

• crushed vanilla wafers, for garnish
  

Directions

• Make the crust: Stir 2 cups vanilla wafer crumbs, 1/2 cup melted butter, 2 teaspoons sugar and 1/4 teaspoon salt together in a medium bowl. Then press the mixture into the bottom of a 9-inch square baking pan with the back of a measuring cup.
• Freeze the crust: Freeze the pan for about 30 minutes. It should feel firm, so the caramel spreads over it without dragging up crumbs.
• Add caramel and bananas: Spread the 13.4-ounce can of dulce de leche over the frozen crust. Then lay the 2 sliced bananas on top in an even layer.
• Beat the pudding: Beat 1 box instant vanilla pudding mix, 1 cup cold whole milk and 1 cup cold heavy whipping cream with a mixer at medium speed. After about 2 minutes it will be thick and smooth, so spread it over the bananas.
• Top with whipped cream: Spread 2 cups sweetened whipped cream over the pudding layer. Then cover the pan so the top doesn't pick up fridge smells.
• Chill the bars: Refrigerate for at least 4 hours, or up to 2 days. The layers need that time to set firm enough to slice.
• Garnish and serve: Sprinkle crushed vanilla wafers over the top if you like. Then cut into 9 bars and serve cold.

Tools for this recipe

• USA Pan 8x8 square cake pan, KitchenAid 5-speed hand mixer, Pyrex 2-cup glass measuring cup. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the bananas turn brown in these bars?

They darken a little over time, but the pudding and caramel layers seal out most of the air, so they stay mostly pale. For the best look, serve the bars within a day or two of making them.

Can I use homemade caramel instead of dulce de leche?

Thick caramel sauce works, but it has to be cool and spreadable or it will sink into the crust. Canned dulce de leche is the easiest choice since it is already thick and chewy.

How far ahead can I make banana pudding caramel bars?

You can make them up to 2 days ahead, which makes them a good potluck dessert. Keep them covered in the fridge and add the crushed wafer garnish right before serving so it stays crisp.

Do I need a food processor for the wafer crumbs?

No, a zip-top bag and a rolling pin do the job. Seal the bag with the wafers inside and roll until you have fine, even crumbs.

What's the most common mistake with these bars?

Cutting them before the full 4 hours of chilling is the big one, because the pudding hasn't set and the layers smear. Spreading the caramel on a crust that isn't frozen firm is the other, since it tears the crumbs.