Banana Caramel Cream Dessert

Banana Caramel Cream Dessert - A simply amazing dessert!

Some may say I’m a bit obsessed with desserts… and I’m sure they’re right.  A few weeks ago I was laying in bed late at night, dreaming up the creation I have for you today.  Mind you, it’s nothing all that ground breaking… but it sure is delicious!  A layer of rich pastry cream, fresh bananas, whipped cream, caramel sauce, and a graham cracker crust.  Each element is pretty tasty on it’s own, but when layered together they create a pretty amazing dessert!

Banana Caramel Cream Dessert - A simply amazing dessert!

Banana Caramel Cream Dessert


Vanilla Pastry Cream (recipe below)

Bananas (I used two bananas for 6 small dessert servings)

Good quality caramel sauce, or dulce de leche.

Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)

Graham Cracker crumble (recipe below)

Vanilla Pastry Cream

2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

2 eggs

2 Tablespoons butter

1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)


In a medium bowl,  beat eggs with a fork to combine.  Set aside.

Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue to cook and stir one minute.

Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.  Pour warmed egg mixture into the pan with the rest of the hot milk mixture.  Return to a slow boil, and cook one minute, stirring constantly.

Remove from heat and stir in butter and vanilla.  Set aside to cool.  When the pan has cooled, place in the refrigerator to fully cool.  If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.

Graham Cracker Crumble

1 1/2 cups graham cracker crumbs (about 10 full sized crackers)

1/3 cup butter, melted

1 Tablespoon sugar


Crush crackers in a large ziplock type bag.  Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined.  Pour into a 9″x13″ casserole dish and press into a even layer.  Bake at 350*F for 10-12 minutes, until light brown.  Allow to cool.

Dessert assembly~

(pictured below as well)

1.  Spoon about 2 tablespoons graham cracker crumble into individual serving dishes.  Use a small glass to press the crumble into a firm layer (as pictured below).

2.  Add a layer of pastry cream into each dish.  For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.

3.  Add a few slices of banana.

4.  Top bananas with a layer of whipped cream.

5.  Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).

Repeat layers 2-5

Serve immediately or refrigerate up to 3 hours.  Top with a slice of fresh banana just before serving.

Note:  I used 6 small dessert dishes.   If you make 6 desserts, you will have pastry cream and graham cracker crumble left over.  If you want to make more desserts, or one large trifle dish, you will have enough pastry cream and graham cracker crumble for 10-12 individual desserts.  For a large trifle, or more than 6 individual desserts I would double the amount of whipped cream listed above.

Recipe Source- Final recipe by Glorious Treats.

Vanilla pastry cream recipe adjusted from class notes from a college cooking class I took in 1997.

Alterations:  The recipes posted above are what I used, if you’d like to experiment with substitutions, such as using prepared pudding mix in place of the pastry cream, or cool whip in place of the whipped cream, feel free, but I can not attest to the results.

Banana Caramel Cream Dessert - A simply amazing dessert!

Press graham cracker crumble into individual dishes.

Banana Caramel Cream Dessert - A simply amazing dessert!

Add a layer of pastry cream and bananas.

Sweet, creamy, crunchy... this Banana Caramel Cream Dessert has it all!

Top bananas with whipped cream, graham cracker crumble and caramel.  Repeat layers.

Banana Caramel Cream Dessert - A simply amazing dessert!


The most AMAZING dessert ever!  Sweet, creamy, crunchy... this Banana Caramel Cream Dessert has it all!
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128 Responses to “Banana Caramel Cream Dessert”

  1. #
    Haniela — March 25, 2012 at 5:35 pm

    These look delicious I love banana!

  2. #
    Peggy Sue — March 25, 2012 at 5:49 pm

    wow, those look amazing. I am definately trying this one ASAP! yum!

  3. #
    Montreal Confections — March 25, 2012 at 6:01 pm

    Pure torture! I need one of those right now!!! They look fantastic I need to make these soon

  4. #
    Robyn — March 25, 2012 at 6:13 pm

    OMG!!! LOOKS so awesome! Can I pin it?

  5. #
    Cookbook Queen — March 25, 2012 at 6:37 pm

    This looks much better than regular banana pudding…I love it!! And so so elegant.

  6. #
    Cecilia — March 25, 2012 at 7:35 pm

    YUM! I appreciate that you can;t sleep at night so that we can have your delicious ideas and recipes! Thanks! Love you!

  7. #
    Glory/ Glorious Treats — March 25, 2012 at 7:35 pm

    @Robyn- Yes, please do, Pin away! =)

  8. #
    Erin — March 25, 2012 at 7:40 pm

    This looks like the best idea EVER! I'm definitely trying this!

  9. #
    Jessica @ Stay at Home-ista — March 25, 2012 at 7:53 pm

    I love pastry cream, so you had me at that element alone. I love the small dishes you used as well, I'm in ramekin overload, so I can't justify any new baking accessories right now.

  10. #
    giozi — March 25, 2012 at 8:25 pm

    I will try it

  11. #
    DreamgirlLisa — March 25, 2012 at 9:24 pm

    OMG! That looks and sounds amazing, have to try it soon!

  12. #
    mireia badia — March 25, 2012 at 10:10 pm

    As always this looks amazing!!

  13. #
    Willow's Quiet Corner — March 25, 2012 at 11:00 pm

    Perfection! ! ! ! I am sooooooo craving these right now! YUMMMMM! :)

  14. #
    MesmerizingBakes — March 25, 2012 at 11:02 pm

    wooooooooow! so cool! just want to eat that! :)

  15. #
    Pippi — March 25, 2012 at 11:22 pm

    Uh my god…deve essere buonissimo..I like this!!!

  16. #
    manu — March 26, 2012 at 1:52 am

    These looks so yummy…very chic dessert!

  17. #
    dapurCikWan — March 26, 2012 at 1:58 am

    looks so yummy!

  18. #
    Filipa Lemos — March 26, 2012 at 2:15 am

    Perfect ❤

  19. #
    Daphne — March 26, 2012 at 2:44 am

    Nice one, I am sure banana and caramel goes perfectly together ^^

  20. #
    Katrina @ Warm Vanilla Sugar — March 26, 2012 at 3:34 am

    This is absolutely lovely! I love the cookie crumbles in this! Yum!

  21. #
    Dulce fresa — March 26, 2012 at 4:39 am

    This is delicious!! I'm gonna give it a try! yummmmm

  22. #
    Sue @ Cakeballs, cookies and more — March 26, 2012 at 5:27 am

    those look so cute, and sound yummy, I love desert too, and dreaming about it is not weird at all;p

  23. #
    cookies and cups — March 26, 2012 at 5:56 am

    These look so good glory! Loke the crust :) I am a crust girl..hehe

  24. #
    Michelle — March 26, 2012 at 6:47 am

    Now these look amazing!!!!!! I am so going to have to give these babies a try! Thanks for sharing another fabulous recipe!

  25. #
    Holly Dottarar — March 26, 2012 at 7:46 am

    Oh my gosh, these look delicious! I love bananas and cream. :)

  26. #
    Karen @ Sugartown Sweets — March 26, 2012 at 9:01 am

    I think i will..enjoy i mean! Not only do these little lovelies look yummy, I just love the presentation. Thanks Glorious Treats. :)

  27. #
    Candles and Stuff — March 26, 2012 at 9:50 am

    Oh my goodness. I absolutely love bananas and any banana flavored dessert. The ingredients for this one will definitely be on my next shopping list. Thank you for sharing!

  28. #
    The Magical Christmas Wreath Company — March 26, 2012 at 10:00 am

    I just discovered your amazing blog.
    Wow, such a great inspiration. I look forward to reading more, gonna stay a while.


  29. #
    thelittleloaf — March 26, 2012 at 11:16 am

    Haha I'm exactly the same and most of my blog posts are dreamed up in bed, in the shower or any time I'm thinking about sweet stuff (which is most of the time). These little pots look absolutely delicious – banana and caramel is a match made in heaven.

  30. #
    Goodthings — March 26, 2012 at 11:37 am

    I so wanna make it today!!!

  31. #
    Mi Vida en un Dulce — March 26, 2012 at 12:25 pm

    I like dessert with banana, and I love pastry cream. The only thing I don't like very much is whipped cream, of course here it comes in a perfect combination with the other ingredients, it makes this dessert just fantastic.

  32. #
    Carrie's Creations — March 26, 2012 at 12:39 pm

    This looks delish! I totally invent desserts when I am going to sleep.. or in my sleep… one of these days I need to make one of them a reality!

  33. #
    Miss Candee — March 26, 2012 at 3:14 pm

    I was so dying to make a banana dessert. Really happy that you shared this. Thank you! Will try it this weekend :-))

  34. #
    Joy Adams — March 26, 2012 at 5:24 pm

    Looks super yummy and refreshing. I will have to try this.

  35. #
    The Food Pusher — March 26, 2012 at 8:44 pm

    Oh my goodness, these look fabulous! I think I might try out your pastry cream recipe, too for my bite size pies I'm currently obsessed with. Still loving your blog!

  36. #
    So Domesticated — March 26, 2012 at 9:34 pm

    Yum… definitely going to have to make your pastry cream recipe… these look great!

  37. #
    Anonymous — March 26, 2012 at 10:25 pm

    i am in australia so dont have graham crackers – can you tell me if they are a sweet biscuit and if so what tyoe so i can try and find a substitute. If a savoury biscuit are they like a cheese cracker?? regards karen from oz

  38. #
    Carla Lima — March 27, 2012 at 1:53 am

    Olá :))

    À coisas engraçadas ontem vi a foto desta beleza mas a menina que colocou no facebook nao diz o site que encontrou nem coloca receita… :(
    E não é que hoje por acaso encontreiiii :) o seu blogue??
    bjkas e obrigada por partilhar receitas que devem de ser uma delicia

  39. #
    miss b — March 27, 2012 at 4:45 am

    This sounds like my perfect dessert – and it looks so lovely layered in the individual glasses too. Thanks for the recipe!

  40. #
    Rosa — March 27, 2012 at 6:13 am

    Me encanta esta mezcla de sabores, buenísimo.

  41. #
    Beth — March 27, 2012 at 5:43 pm

    This looks amazing and will be trying it soon! Where did you get the small round glasses?? So cute!

  42. #
    Sue — March 27, 2012 at 10:39 pm

    Positively divine!

  43. #
    Angela — March 28, 2012 at 4:47 am

    Oh my gosh! YUM! :)

  44. #
    Diane {Created by Diane} — March 28, 2012 at 9:38 am

    oh that looks so delicious!

  45. #
    SweetSugarBelle — March 28, 2012 at 2:10 pm

    oooh. I would have loved to be your assistant for these pictures. I'd have gladly "messed" up the caramel jar for you. I LOVE caramel sauce!

  46. #
    Rosita Vargas — March 28, 2012 at 8:37 pm

    OMG…es lo más delicioso que he visto en la red una verdadera tentación gourmet,me encanta,abrazos hugs,hugs.

  47. #
    Brenda @ a farmgirl's dabbles — March 28, 2012 at 9:02 pm

    This looks so luscious…yum!

  48. #
    Sheryl @ Flowery Prose — March 30, 2012 at 8:01 am

    Caramel and bananas…the perfect combination!

  49. #
    Ana Stratis — March 31, 2012 at 12:24 pm

    This is called Banoffee!!! Super popular in Europe!

  50. #
    Ana Stratis — March 31, 2012 at 12:24 pm

    This is called Banoffee! Super popular in Europe!

  51. #
    Amanda — April 1, 2012 at 7:49 am

    So Tried these last night and they turned out so Yummy! Thanks for sharing!

  52. #
    Anonymous — April 1, 2012 at 5:52 pm

    Your glass ramekins show off the dessert beautifully. Can you tell me anything about them and/or where you purchased them?

  53. #
    Anonymous — April 1, 2012 at 7:00 pm

    For the Australian: find a sweet cracker, not cheese or salty. Perhaps gingersnap, or a sweet cinnamon type cracker/cookie.

  54. #
    Kate — April 3, 2012 at 4:34 pm

    I'm a huge dessert lover too – and I have a VERY big weakness to anything with banana! This looks amazing!

  55. #
    Bake-A-Holic — April 5, 2012 at 5:55 pm

    Love the combination of flavors in this dessert!

  56. #
    Live a Sweet Life — April 6, 2012 at 8:54 pm

    Love banana and love caramel. What a great idea. This looks amazing!

  57. #
    Montreal Confections — April 9, 2012 at 5:49 am

    Hi Glory, I made this yesterday for Easter it was a hit! My MIL has celiac so when I saw your custard recipe was thickened with cornstarch I knew it would be perfect. If anyone is interested I used gluten free Graham crackers for the crust since they were a little bland I added some coconut to the mixture before baking it. My MIL was over the moon to be able to have dessert since I find that is the hardest thing to make gluten free. Thanks Glory

  58. #
    Anonymous — April 10, 2012 at 7:42 pm

    Hi Glory –
    I am in love with this dessert & plan to make next week.
    any advice as to where I can buy those dessert cups?

    YOur fan, Mary Perkins

  59. #
    Glory/ Glorious Treats — April 10, 2012 at 8:09 pm

    Re: The dessert dishes- I bought the little dishes in a set from Bed Bath and Beyond and I believe they are still available. Pier 1 also sells the same or very similar ones. Happy Shopping!

  60. #
    web designer — April 11, 2012 at 10:34 pm

    OH my! That looks so tempting.=D

  61. #
    Anonymous — April 16, 2012 at 9:09 pm

    Do you have digestive biscuits in Australia? They are similar to graham crackers…

  62. #
    BonnieBanters — April 19, 2012 at 6:29 pm

    These are adorable…I love all the layers of deliciousness! This is a beautiful twist on a beloved dessert! Thanks for sharing!

  63. #
    Maximus Doom — April 22, 2012 at 4:04 pm

    This looked so good i had to come back and read it again….wow!!!

  64. #
    Elisa @ Globetrotting in Heels — May 28, 2012 at 6:39 am

    I would like to make this for a baby shower I'm hosting next week, but I was wondering: how do you think it will hold up if I make it them night before? Or at least several hours in advance? I'm afraid it's get soggy and the banana slices will turn brown.

  65. #
    Kevin — June 12, 2012 at 3:29 am

    Those banana cream treats look so amazingly good!

  66. #
    Mama McRae — June 17, 2012 at 4:55 am

    I made these tonight but didn’t have graham crackers…..I used pecan sandies for the crust. My kids raved over dessert! I asked them if this was one I should make again and they said…”Oh Yes! Every Sunday!” Thank you for this yummy recipe!

  67. #
    Simone — June 21, 2012 at 8:02 pm

    This dessert looks awesome!!! Where did u find the caramel sauce I have baan searching everywhere

    • Glory replied: — June 21st, 2012 @ 8:22 pm

      Simone- I made my own caramel/dulche de leche by cooking a can of sweetened condensed milk (google how to make dulche de leche). It’s quite easy, but takes a few hours. Alternatly, you could use any good quality, nice thick caramel sauce from your local grocery store.

  68. #
    Angie — July 5, 2012 at 9:41 pm

    I just made these, but my pudding mixture never thickened, I even added more cornstarch than it called for….Any ideas what went wrong?

    • Glory replied: — July 5th, 2012 @ 10:49 pm

      My only guess is that you didn’t cook it quite long enough, or bring it to a boil. There should be plenty of startch as is. It does continue to thicken in the fridge, have you already chilled it?

  69. #
    Cookiedibbs — July 10, 2012 at 9:25 pm

    I love the little glass cups these are in. Can you share where you found them?

    • Glory replied: — July 12th, 2012 @ 1:25 am

      I think I bought them at Pier One. I know I’ve seen similar ones at Pier One, and Bed Bath an Beyond… I just can’t remember for sure which place I bought these! They are sold in a boxed set of I think 12.

  70. #
    Silvia Morgan — July 17, 2012 at 6:25 pm

    To die for recipe!!! I promise to give you all the credit when I make this recipe :)

  71. #
    Aurelia — July 20, 2012 at 11:54 am

    These glasses look adorable, the filling like heaven on earth! Even if I am not a huge banana lover, I have to try this dessert für my boyfriend.

  72. #
    Mary — July 20, 2012 at 8:52 pm

    Have you made this as one big dessert instead of individual cups?

    • Glory replied: — July 25th, 2012 @ 5:39 pm

      I have not, but I’m sure it would be delicious! Go for it! =)

  73. #
    carol — September 3, 2012 at 7:51 pm

    I am currently making these for a BBQ tonight, is the cream mixture supposed to taste like custard? IT’S good but just making sure I’m on the right track. Also., I’m putting them into individual mason jars., will that make the bananas brown if I keep them refrigerated before serving time?

    • Glory replied: — September 3rd, 2012 @ 8:26 pm

      Carol- Yes, pastry cream is custard. The bannans should be fine as long as they are fully covered with the pastry cream or whipped cream. I would not add any to the top until shortly before serving.

  74. #
    Kim — October 2, 2012 at 4:51 pm

    I made this for my cousin’s baby shower. Everyone loved it! I love that it’s all natural ingredients. I’ll be making this a lot!

  75. #
    Kim — October 2, 2012 at 4:55 pm

    Also, I made mine in one big clear trifle bowl. I had to double the recipe in order to fill it though.

  76. #
    Liv — November 9, 2012 at 6:39 pm

    How many servings does this make, I saw 6, is that correct?

    • Glory replied: — November 9th, 2012 @ 10:08 pm

      From the post…
      Note: I used 6 small dessert dishes. If you make 6 desserts, you will have pastry cream and graham cracker crumble left over. If you want to make more desserts, or one large trifle dish, you will have enough pastry cream and graham cracker crumble for 10-12 individual desserts. For a large trifle, or more than 6 individual desserts I would double the amount of whipped cream listed above.

  77. #
    Nikki — November 11, 2012 at 3:32 pm

    Could I just Mae this as one big dessert? (Keeping it in the 9×13 dish)?

    • Glory replied: — November 12th, 2012 @ 7:51 pm

      Sure, feel free to make this in any dish you like =)

  78. #
    Saira — December 3, 2012 at 6:32 pm

    Any one tried it yet?? please say yes

  79. #
    Ashley — December 5, 2012 at 8:17 am

    So want to try these but I am in Switzerland and don’t get the graham crackers or digestive biscuits. Would anyone know if you could use a biscuit called “Maria/(Marie South African)” it is a plain biscuit?

  80. #
    Rubygirl612 — December 30, 2012 at 9:54 pm

    I’m making this right now….Looks so good I ran to the store . I used heavy cream instead. Can not wait to taste it.

    Thank You

  81. #
    TickleMePink — February 3, 2013 at 8:21 pm

    Was looking for something to make for Superbowl and decided to make these!! I used 30 individual clear cups for easy access during the game! They turned out amazing! Thanks so much for the recipe!

  82. #
    fardous — February 17, 2013 at 2:44 pm

    this looking so good , i will try this when my dad home coom soon , thank u

  83. #
    Holly — March 19, 2013 at 6:39 pm

    Can you use skim milk instead of whole milk for the pastry cream?

  84. #
    Clo — April 27, 2013 at 4:58 am

    These look fabulous! I am making this tomorrow for friends! Wish me luck!

  85. #
    Tracey — May 23, 2013 at 8:33 am

    These look so yummy. I would love 2 make them but HOW do u make the CARAMEL SAUCE please. Is there somewhere else Im meant 2 look 4 this recipe????

    Yours Sincerely
    Miss Tracey Sweet Tooth

  86. #
    Marsha — June 2, 2013 at 5:25 pm

    This sounds delish! Love how detailed your instructions are!

  87. #
    Laura in Cucina — July 5, 2013 at 1:43 pm

    Bellissimo!! saluti dall’Italia!! ciao laura

  88. #
    Emily — July 18, 2013 at 5:18 am

    Hi, Just wondering if anyone has actually made these? How did they turn out? Any changes needed? Any feedback would be great!
    Emily xoxox

  89. #
    Rand — July 22, 2013 at 9:35 pm

    I would like to know how long I can keep these in the fridge for. Would the bananas go bad?

    • Glory replied: — July 22nd, 2013 @ 11:42 pm

      If you want to make this ahead of time, just make sure the pudding is fully covering the bananas, and do not add a banana garnish on top until just before serving. You can keep the desserts in the fridge up to one full day.

  90. #
    Felicity — August 23, 2013 at 5:35 pm

    It looked so yummy! I just made it and it was so good!

  91. #
    marice — December 9, 2013 at 7:31 am

    Supposing you’re diabetic, what can you substitute for sugar? What brand (non-cancerous?) Thank you!! Please reply…. 😉

    • Glory replied: — December 19th, 2013 @ 3:33 am

      Hi Marice, I have not experimented with the recipe to create a sugar free version. Feel free to experiment.

  92. #
    isabelle Lambert — December 29, 2013 at 5:16 pm

    Je viens de découvrir que tes photos ont été plagiées. je les ai reconnues de suite car j’avais épinglé ta recette sur Pinterest :

  93. #
    YADIRA — May 5, 2014 at 3:26 pm

    Hi, I want to make them for a gift to mothers day to my sisters in a mason jar (and another desserts). Can I do it without the banana rust?

    • Glory replied: — June 2nd, 2014 @ 4:36 pm

      Hi Yadira, The bananas layered in the dessert should be fine, and not brown too much. I do usually wait to add the final slice of banana on top until shortly before serving. Enjoy!

  94. #
    Lisa — May 22, 2014 at 2:02 am

    Yumm. Just made these :) Absolutely delicious … Had to make a extra one for me to try now.. Let’s see what the family think tonight

  95. #
    melise — November 9, 2014 at 1:14 pm

    Complimenti un blog fantastico, ho trovato delle ricette deliziose, grazie.

  96. #
    Nancy Nicolai — November 21, 2014 at 1:23 am

    I was thinking about maybe doing half graham cracker and half ginger snaps do you think that would be any good. I think it has some promise!

    • Glory replied: — January 6th, 2015 @ 6:46 pm

      Hi Nancy, Yes, I’m sure the bit of spice from the ginger snaps would be delicious! Go for it! =)

  97. #
    Laura K — December 28, 2014 at 2:18 pm

    I made these in little 4 ounce mason jars for our Christmas Eve party. They were a HUGE hit! Absolutely everyone loved them – and a few of the young men snuck out the door with an extra one and a spoon in their hand. LOL.

    To fill 24 of the mason jars, I doubled the recipe.

    • Glory replied: — January 6th, 2015 @ 6:45 pm

      Thanks so much for your sweet comment! So glad everyone enjoyed them!

  98. #
    Lisa — January 31, 2015 at 8:22 pm

    these look so cute and delicious. I went shopping today and bought everything, even the cute little glasses. I’m going to make them for the Super Bowl tomorrow. Do you think it would be okay to make the pastry cream and whipped cream today and then assemble the dessert tomorrow? Thanks for the great recipe!

    • Glory replied: — January 31st, 2015 @ 9:18 pm

      To save time tomorrow I would suggest making the crumble today, and storing at room temp. in an airtight container. Also, you can make the pastry cream today and store in the fridge. I would recommend not making the whipped cream until tomorrow, but it can be made several hours in advance (and stored in the fridge). Happy snacking!

  99. #
    anaja schmitz — March 19, 2015 at 4:36 pm

    Amei sua sugestão e farei em breve. obrigada pela preciosa dica.
    Tenha um ótimo dia

  100. #
    Jenie — April 29, 2015 at 4:46 pm

    I am making this dessert for the second time and was wondering if you’ve ever used white chocolate melted into the pudding filling? It’s amazing as it is, but thought I’d try it. Love your site!

  101. #
    Jenie — April 29, 2015 at 5:21 pm

    I doubled your filling then added one and a fourth cups or so of Ghirardelli white chocolate chips. I’m trying to make this a banana cream white chocolate pie. Drizzled with caramel. I’m hoping the white chocolate will thicken the filling so it will hold up better in a pie pan. The filling taste amazing! Warm and delicious….waiting is the hardest part! Thanks again for posting!

  102. #
    Sharon — July 5, 2015 at 11:53 am

    The caramel sauce do you make it or buy it ?

  103. #
    Leonie — September 17, 2015 at 4:03 am

    Hi, I’m in Australia. For the vanilla pastry cream, what type of sugar? Icing sugar, caster sugar, granulated sugar??? Is it the sugar you would use to make butter cream icing or the sugar that you’d put in a coffee? Thanks :)

  104. #
    Carol Guertin — October 30, 2015 at 1:26 am

    I made this dessert for supper tonight for company. Everyone was raving about it! We all loved it!


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