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Closeup of the Banana Pudding Parfaits with Salted Bourbon Caramel
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5 from 3 votes

Banana Pudding and Bourbon Salted Caramel Parfaits

Easy to make Banana Pudding and Bourbon Salted Caramel Parfaits that taste absolutely incredible and take only minutes to make!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 747kcal
Author Sharee


  • For the pudding:
  • 1 instant pudding packets (3.4 ounce sizes) banana or french vanilla flavor
  • 3/4 cup milk
  • 3 teaspoons pure vanilla extract
  • 1 cup heavy cream
  • 3/4 can of sweetened condensed milk (use the 14 ounce can)
  • About 2 cups vanilla wafers
  • For the Bourbon Salted Caramel:
  • 5 tablespoons of butter
  • 1/2 cup heavy cream
  • 1 cup brown sugar (packed into the cup)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 teaspoons bourbon whiskey
  • 2 to 3 bananas sliced optional if you don't like bananas


For the Bourbon Salted Caramel:

  • Add the heavy cream, sugar, and vanilla extract to a medium saucepan. Mix well until the ingredients are blended.
  • Bring the ingredients to a boil and cook for about 2 minutes stirring frequently.
  • Bring the heat down to medium low, add the salt, and cook for about 5 to 7 more minutes (stir frequently).
  • Add the bourbon and cook for about 1 more minute.
  • Remove the caramel sauce from the heat. Your sauce will continue to thicken as it sits.

For the Pudding:

  • Add the pudding mix to a large bowl.
  • Slowly whisk the milk into the bowl of pudding mix until completely mixed. Then, add the pure vanilla extract, sweetened condensed milk, and heavy cream to the pudding. Mix well.
  • Mix with a blender until the pudding mixture becomes a whipped cream consistency. (I use my kitchen aid blender and the whisk attachment on the 4 speed. I mix for about 4 minutes to get the whipped cream consistency.)
  • Layer the ingredients in eight ounce glasses or whatever glasses of your choice.
  • Start the layer by adding a few cookies.
  • Then put about 3 tablespoons of pudding then, add another layer of cookies.
  • Do this until you have filled the glass.
  • Try to make your top layer a layer of pudding.
  • Store in refrigerator until ready to serve. I let my parfaits sit for a couple of hours just long enough to let the cookie soften just a bit, so they are still crunchy to some degree.
  • Garnish the top of each dessert with crumbled vanilla wafer cookies and the caramel sauce before serving.


Cooking Tips
  • Heat the sauce before serving if the sauce becomes too thick.
  • You can eliminate the bourbon in the salted caramel and still have a tasty treat.
  • You can use store bought caramel in place of the homemade caramel sauce. 
  • Also, you can use the whole can of sweetened condensed milk if you want the pudding mixture to be sweeter. I prefer not to add the whole can of sweetened condensed milk because the caramel adds enough sweetness to balance it out....Easy to make 
Budget Friendly Tip


Calories: 747kcal | Carbohydrates: 73g | Protein: 4g | Fat: 49g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 487mg | Potassium: 423mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1862IU | Vitamin C: 6mg | Calcium: 164mg | Iron: 1mg