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!
Servings 4
Calories 747kcal
Ingredients
- 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
Instructions
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.
Notes
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
- Make use of that bourbon you bought and use it for multiple recipes that I have here at Savory Spicerack.
- Try my Bacon Wrapped Scallops with Bourbon Peach Glaze or my Steaks with Bourbon Cream Mushroom Sauce.
Nutrition
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