Biscoff Banana Pudding with Caramel Recipe

Introduction

This Biscoff Banana Pudding with Caramel is a delightful twist on a classic dessert, combining creamy layers of vanilla pudding, rich cream cheese, and luscious caramel. With crunchy Biscoff cookies and ripe bananas, it’s a comforting treat 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 extra texture, sprinkle crushed Biscoff cookies between layers.
• Use ripe but firm bananas to reduce mushiness.
• Substitute caramel sauce with homemade dulce de leche for a richer flavor.
• Try adding chopped nuts like pecans or walnuts for a crunchy contrast.

Storage

Store the pudding covered in the refrigerator for up to 3 days. The cookies will continue to soften, making the texture more pudding-like. Reheat is not recommended; serve chilled for the best flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, it’s best made at least 4 hours in advance or preferably overnight to allow the flavors to develop and the cookies to soften perfectly.

What can I use instead of Biscoff cookies?

If you can’t find Biscoff cookies, graham crackers or ginger snap cookies make excellent substitutes, offering a similar crunchy texture and warm flavor.

Biscoff Banana Pudding with Caramel Recipe

Print Recipe

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A luscious no-bake Biscoff Banana Pudding layered with creamy vanilla pudding, ripe bananas, and rich caramel sauce, finished with crunchy Biscoff cookies for a delightful dessert perfect for any occasion.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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

Layers

• 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. Mix cream cheese layer: In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing until fully combined and creamy.
3. Combine mixtures: Gradually fold the cream cheese mixture into the pudding mixture, ensuring a smooth, lump-free consistency.
4. Incorporate whipped topping: Gently fold in the thawed whipped topping until the pudding mixture becomes light and fluffy.
5. Layer Biscoff cookies: In a large trifle dish or serving bowl, place a layer of Biscoff cookies evenly across the bottom.
6. Add banana layer: Arrange a layer of sliced bananas over the cookie layer evenly.
7. Spread pudding mixture: Spoon a portion of the prepared pudding mixture over the bananas, spreading it out evenly to cover the layer.
8. Drizzle caramel: Generously drizzle caramel sauce over the pudding layer for added sweetness and flavor.
9. Repeat layering: Continue layering cookies, bananas, pudding mixture, and caramel sauce until all ingredients are used, finishing with a pudding layer topped with a caramel drizzle.
10. Chill: Cover the assembled dessert and refrigerate for at least 4 hours or overnight to allow the flavors to meld and for the cookies to soften to a pudding-like texture.
11. Garnish and serve: Before serving, optionally sprinkle additional cookie crumbs and finish with a final drizzle of caramel sauce for presentation and extra flavor.

Notes

• For best results, use ripe but firm bananas to prevent browning and maintain texture.
• The dessert can be prepared a day ahead to enhance the flavor melding.
• Use room temperature cream cheese for easy mixing without lumps.
• Feel free to adjust the amount of caramel drizzle to suit your sweetness preference.
• If desired, substitute whipped topping with freshly whipped cream for a fresher taste.

Keywords: Biscoff Banana Pudding, no bake dessert, caramel banana pudding, creamy pudding, layered pudding dessert