Biscoff Cookie Caramel Banana Pudding = creamy, crunchy, caramel-kissed perfection.
Biscoff Cookie Caramel Banana Pudding
Ingredients
Pudding
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2 cups cold milk
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1 (5 oz) box vanilla instant pudding mix
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1 tsp vanilla extract
Creamy layer
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1 cup heavy whipping cream
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2 tbsp powdered sugar
Layers
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1½–2 cups Biscoff cookies, crushed
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3–4 ripe bananas, sliced
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½ cup caramel sauce (store-bought or homemade)
Optional but elite
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2–3 tbsp Biscoff spread (warmed slightly)
Instructions
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Pudding:
Whisk milk, pudding mix, and vanilla until thick. Chill 5 minutes. -
Whipped cream:
Beat heavy cream and powdered sugar until soft peaks form. -
Fold:
Gently fold half the whipped cream into the pudding for a light, mousse-like texture. -
Assemble layers:
In a dish or trifle bowl:-
Crushed Biscoff cookies
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Banana slices
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Pudding mixture
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Drizzle caramel (and Biscoff spread if using)
Repeat layers, finishing with pudding and whipped cream.
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Top it off:
Sprinkle more crushed Biscoff cookies and drizzle caramel. -
Chill:
Refrigerate at least 4 hours (overnight = chef’s kiss).
Pro Tips 🍌✨
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Slice bananas right before layering to prevent browning
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Lightly toss bananas with a splash of lemon juice if prepping early
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For extra depth, use salted caramel
Variations
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No-bake cheesecake vibe: add softened cream cheese to pudding
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Chocolate twist: add mini chocolate chips
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Individual cups: perfect for parties
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Extra crunch: layer whole Biscoff cookies
This is the kind of dessert people “just take a small scoop” of… three times.
Want a banana-free Biscoff dessert, from-scratch pudding, or cheesecake version next?