Salted Caramel Banana Ritz Icebox Cake

Gather all ingredients.

Whisk together milk and pudding and pie filling in a large bowl until mostly smooth. Let stand until very thick, about 5 minutes.

Meanwhile, beat vanilla and 2 1/2 cups of the heavy whipping cream in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Gradually add confectioners' sugar, and beat until stiff peaks form, 15 to 30 seconds.

Whisk sweetened condensed milk and sour cream into thickened pudding until smooth. Fold in whipped cream until smooth and light.

Microwave 1/4 cup salted caramel and remaining 2 tablespoons heavy whipping cream in a small microwave-safe bowl on high until loosened, about 10 seconds; whisk to combine.

Place 32 of the crackers in an even layer in the bottom of a 9x13-inch baking dish, breaking up crackers as needed to fill space. Spread 3 cups of the pudding mixture in an even layer over crackers. Top pudding mixture with 2 cups of the sliced bananas. Drizzle evenly with about 2 tablespoons of the salted caramel mixture. Repeat layering process once more, ending with a layer of salted caramel. Evenly top with remaining 34 crackers, breaking them as needed to fit. Spread remaining 3 cups pudding mixture over crackers.

Store, covered, in the refrigerator for at least 8 hours or up to overnight. Before serving, top with remaining 2 cups sliced bananas.

Drizzle with salted caramel sauce and sprinkle flaky sea salt.

Cut into slices and serve drizzled with extra caramel sauce if desired.