Introduction
Biscoff Banana Pudding with Caramel is a luxurious twist on classic banana pudding, combining creamy vanilla pudding, ripe bananas, rich caramel sauce, and the irresistible spiced flavor of Biscoff cookies. This dessert is indulgent, comforting, and incredibly easy to make—no baking required. Each spoonful delivers layers of silky pudding, soft bananas, crunchy cookies, and buttery caramel that melt together perfectly.
What makes this version so special is the depth of flavor. Biscoff cookies add warm notes of cinnamon and caramelized sugar, elevating traditional banana pudding into a dessert that feels bakery-worthy and modern. The caramel drizzle enhances the sweetness while balancing the creaminess, creating a dessert that’s rich but not heavy.
Perfect for parties, holidays, potlucks, or make-ahead treats, this pudding looks stunning when layered in clear cups or jars. It’s a guaranteed crowd-pleaser that disappears fast and earns repeat requests every time.
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Ingredients
For the Pudding Base
2 cups cold whole milk
1 box (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the Layers
3–4 ripe bananas, sliced
2 cups Biscoff cookies (whole or crushed)
½ to ¾ cup caramel sauce (store-bought or homemade)
Optional Toppings
Whipped cream
Extra crushed Biscoff cookies
Caramel drizzle
Preparation
Step 1: Prepare the Vanilla Pudding
In a medium bowl, whisk together the cold milk and instant vanilla pudding mix for about 2 minutes until thickened. Set aside to fully set while preparing the other components.
Step 2: Whip the Cream
In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This adds lightness and a mousse-like texture to the pudding.
Step 3: Combine for Creamy Texture
Gently fold the whipped cream into the prepared pudding until smooth and airy. Take care not to overmix so the pudding stays fluffy.
Step 4: Assemble the Layers
In dessert cups, jars, or a trifle dish, start with a layer of Biscoff cookies. Add a layer of banana slices, then spoon on the pudding mixture. Drizzle with caramel sauce. Repeat the layers until the container is full, finishing with pudding on top.
Step 5: Chill and Set
Cover and refrigerate for at least 2–4 hours. This allows the cookies to soften slightly and the flavors to blend beautifully.
Variation
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