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Slice the banana, apple, kiwis, and strawberries. Drizzle with lemon juice to prevent browning and set aside.
Make the Pudding Base:
In a saucepan, combine milk, sugar, and cornstarch. Stir constantly over medium heat until it thickens to a pudding consistency. Once thickened, remove from heat and stir in vanilla extract.
Layer the Dessert:
In a glass dish or individual cups, arrange a layer of mixed fruit. Pour the warm pudding over the fruit to cover. Drizzle with caramel sauce.
Chill and Set:
Let the dessert cool to room temperature, then refrigerate for at least 2 hours or until fully set.
Garnish and Serve:
Before serving, top with a few extra fresh fruit slices and a final drizzle of caramel sauce for presentation.
Serving and Storage Tips
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