Caramel Banana Pudding Cups

Instructions:

1. Prepare pudding:
   In a large mixing bowl, whisk pudding mix with cold milk until thickened, about 2 minutes.
2. Add creaminess:
   Stir in sweetened condensed milk until smooth. Gently fold in whipped topping until fully combined.
3. Layer the cups:
   In small glass cups or jars, start with a layer of crushed vanilla wafers, followed by pudding mixture, banana slices, and a drizzle of caramel sauce.
4. Repeat layers:
   Continue layering until the cups are filled, finishing with pudding on top.
5. Garnish:
   Top with whipped topping, banana slices, more caramel drizzle, and a sprinkle of crushed cookies.
6. Chill:
   Refrigerate for at least 1 hour before serving to let the flavors meld and the texture set.

Variations:

• Use graham crackers, Biscoff cookies, or shortbread in place of vanilla wafers.
• Swap the caramel for dulce de leche for an ultra-rich twist.
• Add a layer of chocolate shavings or chopped toffee for crunch.

Tips:

• Toast crushed wafers lightly in the oven for a deeper, nutty flavor.
• To prevent bananas from browning, toss slices in a little lemon juice before layering.
• Assemble just before serving if you prefer your cookie layers extra crisp.