Ultimate Banana Pudding

Ingredients

• 18 oz cream cheese(227g)
• 214 oz sweetened condensed milk(396g)
• 33 cup whole milk(720g)
• 41 box instant vanilla pudding mix(96g)
• 51 box instant banana cream pudding mix(96g)
• 64 tablespoon salted butter, browned (for pudding)(57g)
• 71 teaspoon Mexican vanilla extract(5g)
• 81 pinch kosher salt(1g)
• 93 cup Nilla Wafers (for crunch and layering)(360g)
• 108 tablespoon salted butter, browned (for Nilla crunch)(113g)
• 114 bananas, thick-cut(480g)
• 121.5 tub Extra Creamy Cool Whip(360g)
• 130.5 cup caramel ice cream topping(160g)

Instructions

1. 1In a large bowl, whisk together softened cream cheese, sweetened condensed milk, whole milk, instant vanilla pudding mix, instant banana cream pudding mix, browned salted butter (4 Tbsp), Mexican vanilla extract, and a pinch of kosher salt until smooth and thick.
2. 2For the toasted Nilla crunch, melt 1 stick (8 Tbsp) of salted butter in a skillet over medium heat. Add 1.5 cups of semi-crushed Nilla Wafers and toast until golden brown. Set aside to cool completely.
3. 3In a 13x9 inch dish, layer whole Nilla Wafers and thick-cut banana slices.
4. 4Drizzle a layer of caramel ice cream topping over the bananas and cookies.
5. 5Spread all of the pudding mixture evenly over the first layer.
6. 6Add another layer of bananas and Nilla Wafers, gently pressing them in.
7. 7Top with 1.5 tubs of Extra Creamy Cool Whip.
8. 8Drizzle with more caramel ice cream topping.
9. 9Sprinkle half of the toasted Nilla crunch over the top.
10. 10Chill the pudding in the refrigerator overnight or at least 3-4 hours.
11. 11Serve with the reserved toasted Nilla crunch for extra crunch.