Name: Pretzel Crumb Caramel Banana Cream Pudding
Yield: 4 servings
Ingredients: FOR THE PRETZEL CRUMB STREUSEL:; 1/2 cups All-purpose Flour; 1/4 cups Pretzel Crumbs; 2 Tablespoons Sugar; 1 pinch Salt; 1/2 sticks Unsalted Butter, melted; FOR THE CARAMEL:; 1/2 cups Sugar; 1/2 cups Cream; 1 Tablespoon Unsalted Butter; 1 pinch Sea Salt; FOR THE PUDDING:; 1 cup Milk; 1 package (3.4 Oz. Size) Instant Vanilla Pudding Mix; 1 container (Approximately 9 Oz. Size) Double Cream; 1 Tablespoon Sugar; 2 whole Bananas, Peeled And Sliced

1
Preheat the oven to 400 F.
2
Make the crumb topping by combing the flour, pretzel crumbs, sugar and salt in a bowl. Stir in the melted butter. With your hands, clump the mixture and crumble it onto a baking sheet lined with parchment paper. Bake for 15 minutes then remove from oven and allow to cool.
3
Make the caramel sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely liquefied, remove it from the heat and add the cream . The mixture will bubble up. Return to a low heat and stir vigorously until all the lumps are gone and the sauce is a light golden brown. Remove from heat and stir in the butter and salt. Set aside.
4
Make the pudding by whisking together the milk and instant pudding powder until thickened. In a separate bowl whisk together the double cream and sugar. Fold half of the sweetened cream into the pudding. Set the other half aside.
5
Layer a big spoonful of pudding at the bottom of a jar or serving dish followed by a couple of banana slices, a spoonful of sweetened cream, a handful of pretzel crumbs and a spoonful of caramel sauce. Repeat for two or three layers.

Pretzel Crumb Caramel Banana Cream Pudding

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