Caramel Banana Tiramisu

I've had this recipe pinned for a little while, and finally had all the ingredients to make it. Ooh la la. This is SO delicious. Weeks later, I am still being asked, "Is there any of that caramel banana dessert left?" It was a big hit. It's similar to the chocolate eclair dessert made with graham crackers - that was a ubiquitous pan of goodness at nearly every church potluck growing up - but this time, bananas mix in with pudding and caramel to create a different, but totally delicious take on that famous dessert.

Bananas and caramel are one of my favorite combinations. And they work really well together here. I served this two ways - once just out of the fridge (I made it the night before so it had plenty of time to set up), and once after being completely frozen.

I think I like the frozen version just slightly better, but if I had the opportunity, I would allow it to thaw awhile so it's not completely frozen - somewhere between refrigerated and frozen. But don't stress about that - just eat it whenever you can. As often as you can. It does have fruit in it, after all.

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Caramel Banana Tiramisu

1 cup caramel ice cream topping
1 - 3.4 oz. package instant banana pudding (vanilla works well too)
1 cup cold milk
1/2 cup sour cream
1 - 8 oz. container whipped topping
1 1/2 sleeves of graham crackers
3-4 ripe bananas, peeled and sliced
Ground cinnamon, for sprinkling on top

Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Place the caramel topping in a glass measuring cup and microwave at 50% power for 45 seconds. (This will make it easier to pour.) Add 1/3 cup caramel topping and sour cream to the pudding and whisk to combine. Fold in the container of whipped topping.

Arrange a layer of graham crackers on the bottom of an 7x11 baking dish. Top with 1/3 cup of caramel topping.

Layer bananas over the top of the caramel. Spread 1/2 of the cream mixture on top of the bananas. Then repeat the layers- graham crackers, caramel, bananas and cream.

Sprinkle cinnamon on top and put dessert in the fridge for at least 3 hours or overnight before serving. Freeze if you want to, and thaw slightly before serving with additional bananas on top, as well as a drizzle of caramel.

Recipe Source: Butter with a Side of Bread