Biscoff Banana Pudding with Caramel
Biscoff Banana Pudding with Caramel is a rich, no-bake dessert made with creamy vanilla pudding, spiced Biscoff cookies, ripe bananas, and layers of sweet caramel sauce. It’s easy to prepare, indulgent, and perfect for make-ahead entertaining.
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
This pudding tastes best after chilling overnight, allowing the cookies to soften and flavors to meld. Use firm, ripe bananas for the best texture. Adjust the caramel drizzle to control sweetness.