Banana Pudding Tiramisu

This cake looks so inviting, then the banana is one of my favorite fruits.

In this recipe, I recommend the use of fresh ingredients in this way you will taste even fresher

Banana pudding is a southern classic that has been making its rounds on the dinner tables of my family members for years! Recently, I tried a version by my Aunt Bev’s (very famous for that caramel that has become a hit recipe on my blog), which was just so delish and so easy. I begged her for the recipe of course. It is quite a treat as is but I had this idea that I just couldn’t shake. For some reason, tiramisu kept invading my mind for a few reasons: 1) I have never made tiramisu though I love it and never miss an opportunity to order some whenever I visit an Italian restaurant, 2) The silkiness and richness of it seemed perfect to couple with bananas and rum and finally, 3) I wanted to create a version that wasn’t very intimidating and was quite simple to make for those who might be scared of the term “tiramisu”, namely me!

For the Banana Pudding 

2 (8 ounce) cream cheese packages, room temperature
1 1/4-1/2 (14 ounce) cans sweetened condensed milk (I am cutting down my sugar so I used 1/4 extra cup)
1 5 ounce package instant banana pudding mix
1 5 ounce package instant vanilla pudding mix
2 cups cold milk
1 tablespoon vanilla extract
1 8 ounce container thawed frozen whipped topping
4-5 large bananas sliced
1 17.5 ounce package ladyfingers
12 vanilla wafers, crumbled

For the Rum Mixture

1 stick butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup rum