This Biscoff Banana Pudding with Caramel is a luscious no-bake dessert that combines the creamy layers of banana pudding, the spiced flavor of Biscoff cookies, and the richness of caramel. Perfect for gatherings or as a special treat!
Recommended Kitchen Tools
| Tool | Why You’ll Love It |
|---|---|
| Mixing bowls (2–3 sizes) | Separate bowls keep pudding, whipped topping, and caramel drizzle mess‑free. |
| Electric hand mixer or balloon whisk | Whips cream cheese or instant pudding smooth in seconds. |
| Rubber spatula | Folds layers gently without deflating whipped cream. |
| Measuring cups & spoons | Precision for crust, pudding mix, and caramel. |
| Trifle dish / 8‑inch square pan / mason jars | Choose your vibe: showy trifle, family‑style, or single‑serve. |
| Sharp paring knife & cutting board | Clean banana slices = prettier layers. |
| Small ladle or cookie scoop | Evenly portions pudding and caramel. |
| Plastic wrap or tight‑fitting lid | Keeps flavors melding and prevents fridge odors. |
Ingredients
For the Pudding Layers:
- 2 cups whole milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie butter, melted
For the Layers:
- 2–3 bananas, sliced
- 1 package (8.8 ounces) Biscoff cookies
- 1 cup caramel sauce
For Topping:
- Whipped cream (store-bought or homemade)
- Crushed Biscoff cookies
- Drizzle of caramel sauce
Instructions
Step 1: Prepare the Pudding
In a mixing bowl, whisk together the milk and instant pudding mix until smooth and thickened. Set aside.
Step 2: Make Whipped Cream
In a separate bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold half of the whipped cream into the prepared pudding to make it extra creamy. Reserve the remaining whipped cream for topping.
Step 3: Melt the Cookie Butter
In a microwave-safe bowl, melt the Biscoff cookie butter for 15–20 seconds or until it reaches a pourable consistency. Gently fold the melted cookie butter into the pudding mixture for a rich and spiced flavor.
Step 4: Layer the Dessert
In a trifle dish, individual glasses, or a 9×13-inch dish, assemble the layers:
- Spread a thin layer of caramel sauce on the bottom.
- Add a layer of whole or crushed Biscoff cookies.
- Arrange a layer of banana slices over the cookies.
- Spoon a generous layer of the Biscoff pudding mixture over the bananas.
Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.
Step 5: Add the Toppings
Spread or pipe the reserved whipped cream over the top layer of pudding. Garnish with crushed Biscoff cookies and a drizzle of caramel sauce.
Step 6: Chill and Serve
Cover the dish and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld. Serve chilled, and enjoy the creamy, caramelized goodness!
Pro Tips for Fool‑Proof Pudding
- Room‑temp cream cheese blends faster and eliminates lumps.
- Chill the bowl & beaters before whipping cream for maximum volume.
- Thin caramel with 1 tsp warm milk if it’s too thick to drizzle.
- Layer cookies last minute if you prefer crunch; earlier if you like them cake‑soft.
- Slice bananas just before layering and give a quick toss in lemon juice to slow browning.
Tips for Success
- Use ripe, but firm bananas to avoid mushiness.
- For extra flavor, toast the Biscoff cookies lightly before using.
- If you prefer homemade caramel, make a batch in advance and let it cool before assembling the dessert.
Serving Suggestions
This dessert is perfect for parties, potlucks, or holidays. Serve it with coffee or tea to balance the sweetness.
Enjoy this indulgent, layered treat that’s sure to impress with its creamy, spiced, and caramel-rich flavors!
Tasty Variations
| Twist | How to Do It |
|---|---|
| Chocolate–Biscoff | Swap caramel for chocolate ganache and add mini chocolate chips. |
| Strawberry Shortcake | Replace bananas with fresh strawberries; drizzle strawberry coulis. |
| Peanut‑Butter Dream | Add a PB swirl between layers and top with chopped peanuts. |
| Coffee Caramel Crunch | Brush cookies with cooled espresso and sprinkle crushed toffee bits. |
FAQs
Q: Can I use homemade caramel?
A: Absolutely—just cool it until pourable but not hot so it won’t melt the cream layer.
Q: How far ahead can I assemble?
A: Up to 24 hours; cookies will soften to a cake‑like texture. For crunch, add the top cookie layer within 2 hours of serving.
Q: Will coconut whipped topping work?
A: Yes—use chilled full‑fat coconut cream whipped with 2 Tbsp powdered sugar for a dairy‑free version.
Q: Can I freeze leftovers?
A: Freezing isn’t ideal; bananas go mushy. Halve the recipe or layer in jars for easy portion control.
Fit‑Your‑Diet Adjustments
| Diet | Simple Swap |
|---|---|
| Gluten‑Free | Use gluten‑free speculoos cookies or GF graham crackers. |
| Dairy‑Free / Vegan | Substitute coconut cream for whipped topping, vegan cream cheese, plant‑based pudding mix, and dairy‑free caramel. |
| Lower‑Sugar | Choose sugar‑free instant pudding, use light whipped topping, halve the caramel drizzle, and pick reduced‑sugar cookies if available. |
| Nut‑Free | Biscoff is nut‑free, but verify caramel brand; skip peanut‑based variations. |
| Higher‑Protein | Fold in 1 scoop unflavored or vanilla whey/plant protein powder into the pudding layer. |