If you’re searching for an indulgent, crowd-pleasing dessert that’s as easy as it is impressive, this Biscoff Banana Pudding with Caramel is exactly what you need. Imagine layers of creamy banana pudding, buttery Biscoff cookies, fresh bananas, and luscious caramel sauce, all chilled to perfection. I tried adding a sprinkle of crushed Biscoff cookies on top before serving, and it added the perfect crunch to this dreamy dessert. It’s rich, elegant, and completely irresistible—perfect for gatherings, holidays, or any night you want to treat yourself.
Why You’ll Love This Recipe
This Biscoff Banana Pudding with Caramel is a no-bake dessert that takes banana pudding to the next level. The spiced caramel notes from the Biscoff cookies pair beautifully with the smooth banana cream and decadent caramel drizzle. It’s easy to assemble, requires minimal effort, and tastes even better after chilling overnight as the flavors meld together. Whether served in a trifle dish, individual cups, or a casserole pan, this dessert looks stunning and delivers the perfect mix of creamy, crunchy, and gooey textures in every bite.
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Biscoff Banana Pudding with Caramel – A No-Bake Dessert Dream
- Total Time: 4 hrs 20 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
Biscoff Banana Pudding with Caramel is a luxurious, no-bake dessert that layers creamy banana pudding, buttery Biscoff cookies, ripe bananas, and a drizzle of rich caramel sauce. It’s a decadent twist on a Southern classic with a perfect balance of spice, sweetness, and creaminess.
Ingredients
- 2 cups cold milk
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla extract
- 3–4 ripe bananas, sliced
- 1 (8 oz) package Biscoff cookies (about 32 cookies)
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional garnish: crushed Biscoff cookies, banana slices, or extra caramel drizzle
Instructions
- In a large bowl, whisk milk and pudding mix together for 2 minutes until thickened. Set aside.
- In another bowl, beat softened cream cheese with sweetened condensed milk until smooth and creamy.
- Fold in the prepared pudding and mix until well combined.
- In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the pudding mixture until light and fluffy.
- In a trifle dish or large serving bowl, layer Biscoff cookies at the bottom.
- Add a layer of sliced bananas, followed by a layer of pudding mixture, and drizzle caramel sauce on top.
- Repeat layers until all ingredients are used, ending with pudding on top.
- Drizzle additional caramel sauce and sprinkle crushed Biscoff cookies on top for garnish.
- Cover and refrigerate for at least 4 hours (or overnight) to allow flavors to meld and cookies to soften.
- Serve chilled and enjoy!
Notes
- For extra caramel flavor, mix 2 tablespoons of caramel sauce directly into the pudding mixture.
- To prevent bananas from browning, lightly toss slices in lemon juice before layering.
- Best enjoyed within 2–3 days while the bananas are still fresh.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Biscoff Cookies: The star ingredient—these spiced cookies add a unique caramelized flavor and perfect crunch.
Bananas: Fresh, ripe bananas bring natural sweetness and that classic pudding flavor.
Instant Vanilla Pudding Mix: A quick and easy base for the creamy pudding layer.
Cold Milk: Used to prepare the pudding—whole milk works best for a rich texture.
Sweetened Condensed Milk: Adds a silky sweetness and enhances the creaminess.
Heavy Cream or Whipped Topping: Folded into the pudding for a light, mousse-like texture.
Caramel Sauce: Drizzled between layers and over the top for extra indulgence.
Vanilla Extract: Deepens the flavor of the pudding and ties everything together.
Butter (optional): For extra richness if making your own caramel sauce.
Sea Salt (optional): A pinch balances the sweetness and enhances the caramel flavor.
Directions
In a large mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it begins to thicken. Add the sweetened condensed milk and vanilla extract, then whisk until smooth. Gently fold in the whipped cream or whipped topping until fully combined and airy.
Slice the bananas into thin rounds and set aside.
In a trifle dish, 9×13-inch pan, or individual dessert cups, begin layering:
- Start with a layer of Biscoff cookies (whole or crushed).
- Add a layer of banana slices.
- Spoon over a layer of pudding mixture and spread evenly.
- Drizzle lightly with caramel sauce.
Repeat the layers until all ingredients are used, ending with pudding on top. Finish with a generous drizzle of caramel sauce and sprinkle crushed Biscoff cookies over the top for texture.
Cover and refrigerate for at least 4 hours, or overnight if possible, to let the cookies soften slightly and the flavors meld. Serve chilled with an extra drizzle of caramel before serving.
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 8–10 servings.
Prep time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes
Perfect for serving 8–10 people as a dessert or party treat.
Storage/reheating
Store leftover pudding covered in the refrigerator for up to 3 days. The cookies will continue to soften over time, making the texture creamier. Avoid freezing, as the bananas may become mushy when thawed. Assemble just before serving if you prefer crunchier cookie layers.
Variations and Customizations
Chocolate Caramel Version: Add a layer of chocolate pudding or drizzle melted chocolate over each layer.
Biscoff Cheesecake Pudding: Blend cream cheese into the pudding for a tangy, cheesecake-like twist.
Salted Caramel Banana Pudding: Sprinkle a pinch of sea salt between layers for a sweet-salty contrast.
Peanut Butter Banana Pudding: Add a swirl of peanut butter to the pudding mixture for a nutty flavor boost.
Espresso Infusion: Dip Biscoff cookies lightly in coffee before layering for a tiramisu-style dessert.
Mini Dessert Cups: Assemble in small glasses or jars for elegant single servings.
Nutty Crunch: Top with toasted pecans, almonds, or hazelnuts for extra texture.
Vegan Version: Use dairy-free pudding mix, coconut milk, and vegan caramel for a plant-based dessert.
Cinnamon Spice Upgrade: Add a touch of cinnamon or nutmeg to the pudding for a warm, spiced note.
Fresh Berry Twist: Add a layer of sliced strawberries or raspberries for a fruity contrast.
FAQs
1. Can I make this dessert ahead of time?
Yes, it’s best made a few hours in advance or the night before for the best flavor and texture.
2. Can I use homemade pudding?
Absolutely—just make sure it’s thick enough to layer.
3. Do I need to refrigerate it overnight?
At least 4 hours of chilling is recommended, but overnight gives the best results.
4. Can I use caramel sauce from a jar?
Yes, store-bought caramel works perfectly—just warm it slightly for easier drizzling.
5. What kind of bananas should I use?
Ripe but firm bananas are ideal; overripe ones may turn mushy too quickly.
6. How can I prevent the bananas from browning?
Toss them lightly in lemon juice before layering to keep them fresh-looking.
7. Can I make this without Biscoff cookies?
Yes, substitute graham crackers, vanilla wafers, or speculoos biscuits.
8. Is this dessert freezer-friendly?
No, freezing may cause the bananas and pudding to separate.
9. Can I make it lighter?
Use low-fat milk, light whipped topping, and sugar-free pudding mix.
10. What’s the best way to serve it?
Serve chilled with an extra drizzle of caramel and a sprinkle of crushed cookies on top.
Conclusion
This Biscoff Banana Pudding with Caramel is a luxurious twist on a beloved classic—creamy, spiced, and decadently sweet. The layers of soft Biscoff cookies, ripe bananas, smooth pudding, and gooey caramel create a dessert that’s both nostalgic and sophisticated. It’s easy to make, visually stunning, and guaranteed to impress anyone lucky enough to try it. Whether for a family gathering or a simple weekend indulgence, this pudding delivers comfort and elegance in every spoonful.