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Biscoff Banana Pudding with Caramel

Creamy Biscoff Banana Pudding with Caramel Delight

Biscoff Banana Pudding with Caramel is a creamy, no-bake dessert layered with pudding, cookie butter, bananas, and whipped cream, making it a crowd-pleaser.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 3 medium Organic Bananas Use ripe bananas for the best flavor and natural sweetness.
  • 1 box Vanilla Instant Pudding Mix Ensure you use instant mix only.
  • 1 cup Biscoff Cookie Butter Soften for easy mixing.
  • 1 can Sweetened Condensed Milk Adds sweetness and creaminess.
  • 1 cup VERY COLD Filtered Water or Milk Milk offers a richer taste.
  • 1 teaspoon Vanilla Extract Provides depth and aroma.
For the Layers
  • 1 package Organic Vanilla Wafer Cookies Substitute with Chessman or Graham crackers if needed.
  • 1 cup Biscoff Cookies Can be semi-crushed or left whole.
  • 2 cups Whipped Cream Store-bought or homemade.
For Topping (Optional)
  • 1 teaspoon Ground Cinnamon Adds warmth to the flavor.
  • 1 pinch Sea Salt Enhances sweetness and balances flavors.
  • 1 cup Caramel Sauce Drizzle on top for added sweetness.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Trifle bowl or large dessert dish

Method
 

Preparation Steps
  1. In a large mixing bowl, combine VERY COLD water (or milk), vanilla instant pudding mix, softened Biscoff cookie butter, and sweetened condensed milk. Blend on high speed for 4-5 minutes until thickened.
  2. Incorporate vanilla extract, ground cinnamon, and a pinch of sea salt into the pudding mixture, mixing on medium speed for an additional minute.
  3. Layer the bottom of a trifle bowl with organic vanilla wafer cookies, followed by a layer of semi-crushed Biscoff cookies, sliced bananas, and a portion of the creamy pudding mixture.
  4. Repeat the previous steps, alternating layers of cookies, bananas, and pudding for at least three cycles, finishing with pudding on top.
  5. Dollop whipped cream over the final layer of pudding and optionally sprinkle with ground cinnamon.
  6. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
  7. Before serving, garnish the top with crushed Biscoff cookies and a drizzle of caramel sauce if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 0.5mg

Notes

To keep bananas from browning, gently toss them in lemon juice before layering. The pudding can be stored in the refrigerator for up to 2-3 days.

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