This recipe for dulce de leche cake with banana cream has it all! Graham Cracker Crust with Dulce de Leche and Bananas with No-Bake Banana Topping!
- 1 package (3.4 ounces) Instant French Vanilla Pudding Mix
- 1 cup milk
- 4 ounces cream cheese
- ½ 14-ounce can sweetened condensed milk
- 2 cups Cool Whip (or homemade whipped cream), divided
- 2 bananas, in sliced
- 1 prepared graham cracker crust (see note below)
- 1 (15 ounce) can dulce de leche
Prepare graham cracker crust (as noted below) or use a store bought crust.
In a large bowl, whisk together the pudding mix and milk. Set aside.
In a separate large bowl, combine the cream cheese with sweetened condensed milk. Beat until smooth.Add the pudding mixture and stir until the mixture is well combined.
Stir in 1 ½ cups Cool Whip (or homemade whipped cream). Put aside.
Arrange the banana slices on the bottom of the cake. Sprinkle the top with dulce de leche and smooth it out.Pour the filling over it.
Keep the cake in the fridge for two hours.
When everything is ready, pour the remaining whipped cream or whipped cream over the cake. Add freshly sliced bananas (optional). SERVE and enjoy your food!
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