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Banana Pudding Tiramisu

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Level: Easy

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Description

The South and Italy marry in this delish and easy dessert.

Ingredients

  • FOR THE BANANA PUDDING:
  • 2 packages 8-ounce Packages Cream Cheese
  • 1-¼ can (14 Oz. Size) Condensed Sweetened Milk
  • 1 package 5 Ounce Package, Instant Banana Pudding Mix
  • 1 package 5 Ounce Package, Instant Vanilla Pudding Mix
  • 2 cups Cold Milk
  • 1 Tablespoon Vanilla Extract
  • 1 container 8 Ounce Size, Whipped Topping (like Cool Whip)
  • 4 whole Large Bananas, Peeled And Sliced (can Go Up To 5 Bananas)
  • 1 package 17 Ounce Package Ladyfingers
  • 10 whole Vanilla Wafer Cookies, Crushed
  • FOR THE RUM MIXTURE:
  • 1 stick Butter
  • ½ cups Brown Sugar, Packed
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • ½ cups Rum

Preparation

For the banana pudding:

In the bowl of a mixer, beat cream cheese until nice and fluffy. Slowly add in sweetened condensed milk, banana pudding, vanilla pudding, cold milk and vanilla extract. Beat until well incorporated. Slowly fold half of the whipped topping into the banana pudding.

For the rum sauce:
In a medium sized pan or pot, add butter, brown sugar, vanilla extract, cinnamon and rum and bring to a boil. Remove from heat and allow to cool for 20 minutes.

To assemble the tiramisu:
Arrange a full row of ladyfingers at the bottom of a 9×13 sized baking pan. Pour 1/4 of the warm rum sauce over the ladyfingers to soak them. Next add slices of 2 bananas over the ladyfingers and pour another 1/4 of warm rum sauce over bananas. Take half of the banana pudding mixture and smooth over the top of the sliced bananas.

Next create another layer by repeating all steps starting with adding another row of ladyfingers, then pour 1/4 of the rum sauce on ladyfingers, add sliced bananas, pour remaining rum sauce over that and finally add the rest of the banana pudding mixture. Lastly, take remaining half of whipped topping and spread over the top of the tiramisu. Finish the top of the tiramisu with crumbled wafers sprinkled over the top.

Place the baking pan in the refrigerator for at least 4 hours before serving.

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