Prepare the Pudding: In a large bowl, whisk together the French vanilla, banana cream, and butterscotch pudding mixes. Gradually add the evaporated milk and sweetened condensed milk, whisking until smooth. Stir in the vanilla extract and let the pudding set for about 5 minutes to thicken.
Make the Whipped Cream: In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.
Assemble the Pudding: In a large dish, layer shortbread or Chessman cookies at the bottom. Add a layer of thinly sliced bananas over the cookies. Spread half of the pudding mixture evenly over the bananas. Repeat the layers with another set of cookies, bananas, and the remaining pudding mixture.
Top & Garnish: Spread the homemade whipped cream evenly over the pudding. Stand shortbread or Chessman cookies upright around the edges for a decorative touch. Top with thickly sliced bananas, drizzle with homemade salted caramel, and sprinkle cookie crumbs on top.
Chill & Serve: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together. Serve chilled and enjoy this indulgent, rich, and creamy Southern banana pudding!
Serving and Storage Tips
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