Biscoff Banana Pudding with Caramel Recipe

Introduction

Biscoff Banana Pudding with Caramel is a decadent twist on a classic dessert. Layers of creamy pudding, ripe bananas, crunchy Biscoff cookies, and rich caramel sauce come together for a delightful treat that’s perfect for any occasion.

Ingredients

• 3 cups cold milk
• 1 packet (3.4 oz) instant vanilla pudding mix
• 1 can (14 oz) sweetened condensed milk
• 1 package (8 oz) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 container (8 oz) frozen whipped topping, thawed
• 1 box Biscoff cookies
• 4 to 5 ripe bananas, sliced
• 1 cup caramel sauce, plus extra for drizzling

Instructions

1. Step 1: In a large mixing bowl, whisk together the cold milk and instant vanilla pudding mix until well combined and slightly thickened. Let it sit for a few minutes.
2. Step 2: In a separate bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, and mix until fully combined and creamy.
3. Step 3: Gradually fold the cream cheese mixture into the pudding mixture, ensuring it’s smooth and lump-free.
4. Step 4: Gently fold in the whipped topping until the mixture is light and fluffy.
5. Step 5: To assemble the pudding, layer Biscoff cookies at the bottom of a large trifle dish or serving bowl.
6. Step 6: Place a layer of sliced bananas on top of the cookies.
7. Step 7: Spoon a portion of the pudding mixture over the bananas, spreading it evenly.
8. Step 8: Drizzle a generous amount of caramel sauce over the pudding layer.
9. Step 9: Repeat the layering process with cookies, bananas, pudding, and caramel until all ingredients are used, ending with a pudding layer topped with a drizzle of caramel.
10. Step 10: Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.
11. Step 11: Before serving, optionally garnish with additional cookie crumbs and a final drizzle of caramel sauce.

Tips & Variations

• For a crunchier texture, add crushed Biscoff cookies on top just before serving.
• Use ripe but firm bananas to prevent them from turning mushy in the pudding.
• If you prefer, substitute the whipped topping with freshly whipped cream for a lighter taste.
• Add a pinch of cinnamon or nutmeg to the pudding mixture to enhance the spiced flavors.

Storage

Store the pudding covered in the refrigerator for up to 3 days. The cookies will continue to soften over time, making the pudding creamier. Reheat individual servings gently if desired, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, it actually tastes better after resting in the fridge for at least 4 hours or overnight, which allows the flavors to meld and the cookies to soften.

Can I use fresh whipped cream instead of frozen whipped topping?

Absolutely. Freshly whipped cream will give a lighter texture and fresher flavor. Just be sure to whip it to soft peaks before folding it into the pudding mixture.

Biscoff Banana Pudding with Caramel Recipe

Print Recipe

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4.4 from 140 reviews

A luscious Biscoff Banana Pudding layered with creamy vanilla pudding, softened cream cheese, ripe bananas, and rich caramel sauce, all topped with whipped topping and Biscoff cookies. This no-bake dessert is chilled until perfectly set, making it a delightful treat for any occasion.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pudding Mixture

• 3 cups cold milk
• 1 packet (3.4 oz) instant vanilla pudding mix
• 1 can (14 oz) sweetened condensed milk
• 1 package (8 oz) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 container (8 oz) frozen whipped topping, thawed

Assembly

• 1 box Biscoff cookies
• 4 to 5 ripe bananas, sliced
• 1 cup caramel sauce, plus extra for drizzling

Instructions

1. Prepare the pudding base: In a large mixing bowl, whisk together the cold milk and instant vanilla pudding mix until well combined and slightly thickened. Let it sit for a few minutes to set.
2. Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, then mix until fully combined and creamy.
3. Combine mixtures: Gradually fold the cream cheese mixture into the pudding mixture, ensuring the mixture is smooth and free of lumps.
4. Incorporate whipped topping: Gently fold in the thawed whipped topping until the pudding mixture is light and fluffy.
5. Layer the dessert: Begin by layering Biscoff cookies at the bottom of a large trifle dish or serving bowl.
6. Add bananas: Place a layer of sliced bananas evenly over the cookies.
7. Add pudding layer: Spoon a portion of the pudding mixture over the bananas, spreading it evenly.
8. Drizzle caramel: Drizzle a generous amount of caramel sauce over the pudding layer.
9. Repeat layers: Continue layering cookies, bananas, pudding, and caramel until all ingredients are used. Finish with a pudding layer topped with a drizzle of caramel sauce.
10. Chill: Cover the dessert and refrigerate for at least 4 hours or overnight to allow the flavors to meld and cookies to soften.
11. Serve: Before serving, optionally garnish with additional crushed Biscoff cookie crumbs and a final drizzle of caramel sauce for extra flavor and presentation.

Notes

• For best results, use ripe but firm bananas to prevent them from becoming mushy.
• Adjust the amount of caramel sauce to your taste preference; you can add more or less.
• This dessert is best served chilled and enjoyed within 2 days for optimal freshness.
• If you prefer a thicker pudding, chill the pudding mixture before assembling.
• Use a large enough trifle dish or bowl to accommodate all layers without overflow.

Keywords: Biscoff Banana Pudding, no-bake dessert, caramel banana pudding, layered pudding dessert, instant pudding recipe