If you’re craving a dessert that’s both nostalgic and indulgent, this Biscoff Banana Pudding with Caramel is your perfect match. It combines creamy vanilla pudding, spiced Biscoff cookies, ripe bananas, and rich caramel sauce into a layered masterpiece. Best of all? It’s a no-bake, beginner-friendly dessert that comes together in about 30 minutes of prep time and then chills into perfection. Whether you’re hosting a gathering or treating yourself, this pudding delivers big flavor with minimal effort.
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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
- 4–5 ripe bananas, sliced
- 1 cup caramel sauce, plus extra for drizzling
Instructions for Biscoff Banana Pudding with Caramel
- Make the pudding base: In a large bowl, whisk together cold milk and instant vanilla pudding mix until smooth and slightly thickened. Let it sit for 2–3 minutes.
- Prepare the cream cheese layer: In a separate bowl, beat softened cream cheese until smooth. Add sweetened condensed milk and vanilla extract. Mix until fully combined.
- Combine mixtures: Fold the cream cheese mixture into the pudding until smooth and lump-free.
- Add whipped topping: Gently fold in the thawed whipped topping until light and fluffy.
- Layer the dessert:
- Start with a layer of Biscoff cookies at the bottom of a trifle dish or deep bowl.
- Add a layer of sliced bananas.
- Spread a generous portion of the pudding mixture on top.
- Drizzle caramel sauce over the pudding.
- Repeat layers: Continue layering cookies, bananas, pudding, and caramel until all ingredients are used. Finish with a final pudding layer and a caramel drizzle.
- Chill: Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Serve: Garnish with crushed cookies and extra caramel before serving.
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Pro Tips
- Use firm, ripe bananas for the best flavor and texture.
- Chill overnight if you want the cookies to soften fully and blend with the pudding.
- For extra crunch, add a layer of crushed Biscoff cookies halfway through.
- Add sea salt flakes on top to balance the sweetness of caramel.
Why This Recipe Works
This dessert stands out because it combines smooth, creamy pudding, crispy cookie layers, and fresh banana sweetness into every bite. The caramel adds a luxurious finish, while the no-bake method makes it perfect for busy days or beginner bakers. It’s the kind of dessert that looks fancy but is incredibly simple to make.
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Substitutions & Variations
- Cookie swap: Replace Biscoff cookies with graham crackers or vanilla wafers.
- Lighter version: Use low-fat cream cheese or Greek yogurt instead of full-fat cream cheese.
- Chocolate twist: Add a layer of chocolate pudding for a richer taste.
- Nutty upgrade: Sprinkle chopped nuts like pecans or walnuts between layers.
Make-Ahead, Storage & Reheating Guide
Make-Ahead
This pudding is perfect for preparing the day before. Chilling overnight improves texture and flavor.
Storage
- Store in the refrigerator for up to 4 days in an airtight container.
- For individual portions, use small jars or cups.
Freezing Option
You can freeze small portions without banana slices for up to 1 month. Thaw overnight in the refrigerator.
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Serving Ideas For Biscoff Banana Pudding with Caramel
- Serve with a cup of strong coffee or espresso for a balanced taste
- Add fresh berries for a bright, tart contrast
- Top with whipped cream and a sprinkle of cookie crumbs
- Pair with a scoop of vanilla ice cream for extra indulgence
Nutrition (Per Serving Estimate)
Calories: ~450 per serving
(Nutrition values are approximate and may vary.)
Frequently Asked Questions
Can I use a different pudding flavor?
Yes! Vanilla works best, but chocolate or caramel pudding can also be used for a new twist.
How long should it chill?
For best results, chill at least 4 hours. Overnight chilling makes the pudding even creamier.
Can I freeze this dessert?
You can freeze it without bananas for up to 1 month. Thaw overnight before serving.
What can I substitute for cream cheese?
Greek yogurt or mascarpone can be used for a lighter or richer alternative.
How do I keep bananas from browning?
Use firm bananas and serve immediately after slicing. You can also brush slices with lemon juice to slow browning.
This Biscoff Banana Pudding with Caramel is a delicious no-bake dessert that blends creamy custard, crunchy cookies, and sweet banana layers into a decadent treat. It’s easy to make, perfect for beginners, and ideal for gatherings or cozy nights at home. With simple ingredients and simple steps, you can create a dessert that looks impressive and tastes even better.
Biscoff Banana Pudding with Caramel
Equipment
- large mixing bowls
- hand mixer or whisk
- rubber spatula
- trifle dish or deep serving bowl
- refrigerator
Ingredients
- 3 cups cold milk
- 1 packet instant vanilla pudding mix (3.4 oz)
- 1 can sweetened condensed milk (14 oz)
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 8 oz frozen whipped topping, thawed
- 1 box Biscoff cookies
- 4–5 ripe bananas, sliced
- 1 cup caramel sauce, plus extra for drizzling
Instructions
- In a large bowl, whisk together the cold milk and instant vanilla pudding mix until smooth and slightly thickened. Let sit for 2–3 minutes.
- In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing until fully combined.
- Fold the cream cheese mixture into the pudding until smooth and lump-free.
- Gently fold in the thawed whipped topping until light and fluffy.
- Layer Biscoff cookies in the bottom of a serving dish, followed by sliced bananas, pudding mixture, and a drizzle of caramel sauce.
- Repeat the layers until all ingredients are used, finishing with pudding and caramel on top.
- Cover and refrigerate for at least 4 hours, or overnight for best texture.
- Garnish with crushed cookies and extra caramel before serving.
Notes
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