Salted Caramel Banana Pudding...

I saw this and had to make it... The problem with puddings and cakes, large items that don't keep, I feel like they will go off before we get to eat it... My BFF was having a dinner party and I offered to bring dessert...

It was delicious and rich, not exactly as thick and solid as I had have hoped... I would definitely consider making it again, but all on the day before, I didn't think 8 hours was enough for the last refrigeration... And after eating it for breakfast this morning, while it didn't look great, my pic is pretty bad, it tasted even better! I used Marie biscuits as they don't sell the nilla biscuits in Australia...

Recipe from Magnolia NYC taken from 

http://www.ringfingertanline.com/2014/01/12/magnolia-bakerys-banana-pudding-salted-caramel/

Magnolia Bakery's Banana Pudding With Salted Caramel

Ingredients

For the pudding

1. 1 (14-ounce) can sweetened condensed milk
2. 1½ cups cold water
3. 1 (3.4-ounce) package instant vanilla pudding mix
4. 3 cups heavy cream
5. 1 (12-ounce) box Nabisco Nilla Wafers
6. 4 cups sliced ripe bananas

For the caramel

1. 1 1/2 cups sugar
2. 1/3 cup water
3. 1 1/4 cups heavy cream
4. 3 tsp fleur de sel

Directions

For the pudding

1. In the bowl of a mixer, beat sweetened condensed milk and water for about a minute. Add the pudding mix and beat for about two more minutes.
2. Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight.
3. In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until combined.
4. In a large bowl, layer wafers, bananas, and pudding. Cover tightly with plastic wrap and refrigerate for about 8 hours before serving.

For the caramel

1. Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
2. Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
3. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits. Stir in salt. Recipe will make more caramel than needed for the pudding, but I'm sure you can find something to do with the leftovers!

Notes

1. PLAN AHEAD when you're going to make this! Make the caramel and first part of the pudding recipe at the same time, wait 4 hrs, finish the pudding, and refrigerate overnight. The caramel does not need to be refrigerated - it thickens at room temperature.
2. This caramel recipe will make much more than you need for the pudding... but you will not be upset about it. Trust me, you'll find use for it.

By Magnolia Bakery NYC (Pudding) & Ann Thornton (Caramel)

Adapted from The Complete Magnolia Bakery Cookbook