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