This Biscoff Banana Pudding with Caramel is a creamy, layered dessert that blends smooth vanilla pudding with whipped heavy cream, sweet ripe banana, and crunchy Biscoff cookie bites. A ribbon of caramel adds a rich, buttery finish. It looks pretty in a glass dish and tastes like a cross between banana cream pie and cookie butter heaven. The texture is silky, the cookies add crunch, and the caramel gives a warm sweet note.
Recipe Information
- Prep Time: 15 minutes
- Cook Time (chill time): 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 510 kcal
- Protein: 3 g
- Carbohydrates: 63 g
- Fat: 29 g
- Fiber: 2 g
- Sugar: 36 g
- Sodium: 250 mg
Why Make This Biscoff Banana Pudding with Caramel
This pudding is fast, showy, and comforting. It combines creamy pudding, fluffy whipped cream, sweet bananas, crunchy Biscoff cookies, and gooey caramel. You get layers of texture and a mix of warm caramel notes and banana freshness. It’s great for potlucks, family dinners, or a simple weekend treat. It also keeps well in the fridge and can be made ahead.
How to Make Biscoff Banana Pudding with Caramel
You make a smooth pudding base, fold in whipped cream and vanilla, then build layers of crushed Biscoff cookies, banana slices, and the pudding mix. Finish with caramel and extra cookie crumbs. Chill so the layers set and the cookies soften a bit for a perfect creamy-crunch balance.
Ingredients:
- 2 cups vanilla pudding
- 1 1/2 cups heavy cream
- 1 cup Biscoff cookies, crushed
- 3 bananas, sliced
- 1/2 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/4 cup sugar
Directions:
Step 1: Preparation
In a mixing bowl, whisk together the vanilla pudding and heavy cream until smooth. Make sure the pudding has no lumps and the mixture is silky.
Step 2: Mixing
Fold in vanilla extract and sugar. Stir gently so the whipped texture stays light. Taste and add a touch more sugar only if you need more sweetness.
Step 3: Cooking
In a serving dish, layer the crushed Biscoff cookies, sliced bananas, and pudding mixture. Repeat layers until ingredients are used up, ending with pudding on top. Press down gently so layers sit evenly.
Step 4: Finishing
Drizzle caramel sauce on top and sprinkle with additional crushed Biscoff cookies. Refrigerate for at least 2 hours before serving so the pudding firms and flavors meld.
How to Serve Biscoff Banana Pudding with Caramel
Serve chilled in a clear trifle dish or individual glasses to show the layers. Add a fresh banana slice and an extra cookie on top for garnish. This dessert pairs well with strong coffee or a small scoop of vanilla ice cream for an extra indulgent plate. Serve at potlucks, after a casual dinner, or as a sweet holiday side.
How to Store Biscoff Banana Pudding with Caramel
- Refrigerator: Cover tightly and store for up to 3 days. The cookies will soften over time, so consume within 48–72 hours for best texture.
- Freezer: Not recommended. Freezing changes the texture of the cream and bananas.
- Make-ahead tip: Assemble up to 24 hours ahead. Add the final caramel drizzle and extra cookie crumbs just before serving for better crunch.
Expert Tips for Perfect Biscoff Banana Pudding with Caramel
- Use ripe but firm bananas. Overripe bananas will break down and make the dessert runny.
- Chill at least 2 hours so layers set and flavors blend.
- If you like more crunch, reserve half the cookies for topping until just before serving.
- For a lighter texture, whip the heavy cream to soft peaks before folding into the pudding.
- Warm the caramel slightly before drizzling so it flows evenly.
- If using store-bought pudding from a packet, follow package directions first and cool before mixing with whipped cream.
Delicious Variations
- Chocolate-Covered: Add a layer of chocolate ganache or sprinkle chocolate chips between layers.
- Biscoff Swirl: Mix 2 tbsp Biscoff spread into the pudding for extra cookie-butter flavor.
- Boozy Twist: Add 1–2 tbsp rum or bourbon to the pudding mixture for adults-only servings.
- Gluten-Free: Use gluten-free speculoos-style cookies or crush gluten-free shortbread for the crunch.
- Fruit Swap: Replace bananas with sliced strawberries or cooked apples for a different fruit note.
Frequently Asked Questions
Q: Can I use whipped cream instead of heavy cream?
A: Heavy cream whipped to soft peaks is the best choice for a stable, creamy texture. You can use store-bought whipped topping, but it may be lighter and less rich.
Q: How ripe should the bananas be?
A: Use bananas that are ripe with some yellow and small brown spots. They should be sweet but still hold their shape.
Q: Can I assemble this the day before?
A: Yes. Assemble up to 24 hours ahead. Keep covered in the fridge. Add extra cookie crumbs and caramel right before serving to preserve some crunch.
Q: Will the cookies stay crunchy?
A: The cookies will soften as they sit in the pudding. To keep some crunch, reserve extra crushed cookies and sprinkle them on top just before serving.
Q: Can I make this dairy-free?
A: You can swap heavy cream for full-fat coconut cream and use a dairy-free vanilla pudding. Note the flavor will shift to a coconut note but will still be delicious.
Q: Can I use instant pudding mix?
A: Yes. Prepare the instant pudding according to package directions and cool before folding in whipped cream.
Q: How long will leftovers keep?
A: Leftovers keep up to 3 days in the refrigerator in a covered container. Texture is best within 48 hours.
Conclusion
This Biscoff Banana Pudding with Caramel is an easy, crowd-pleasing dessert that combines creamy pudding, soft bananas, crunchy cookies, and rich caramel. It’s simple to make, stores well for a couple of days, and adapts easily to variations. For another take on this dessert and extra tips, check out The Best Biscoff Banana Pudding with Caramel | Orchids + Sweet Tea. Give it a try — it’s comfort in every spoonful.
Print
Biscoff Banana Pudding with Caramel
- Total Time: 135 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, layered dessert that combines smooth vanilla pudding, whipped cream, sweet bananas, crunchy Biscoff cookies, and rich caramel.
Ingredients
- 2 cups vanilla pudding
- 1 1/2 cups heavy cream
- 1 cup Biscoff cookies, crushed
- 3 bananas, sliced
- 1/2 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/4 cup sugar
Instructions
- In a mixing bowl, whisk together the vanilla pudding and heavy cream until smooth, ensuring no lumps remain.
- Fold in vanilla extract and sugar, stirring gently to maintain a light texture.
- In a serving dish, layer the crushed Biscoff cookies, sliced bananas, and pudding mixture, repeating layers and ending with pudding on top.
- Drizzle caramel sauce on top and sprinkle with additional crushed Biscoff cookies. Refrigerate for at least 2 hours before serving.
Notes
Best consumed within 48–72 hours for optimal texture; assemble up to 24 hours ahead.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 36g
- Sodium: 250mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 105mg
