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The Best Biscoff Banana Pudding with Caramel

The Best Biscoff Banana Pudding with Caramel

Indulge in The Best Biscoff Banana Pudding with Caramel, a delightful twist on a classic dessert with layers of creamy goodness.
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 2224

Ingredients
  

  • 4 organic bananas, sliced
  • 1 box (11 oz.) organic vanilla wafer cookies
  • 1 package (8 oz.) Biscoff cookies, semi-crushed
  • 2-3 cups whipped cream, store-bought or homemade
  • 3 boxes (1 oz.) vanilla instant pudding mix
  • 2 Tbsps Biscoff cookie butter, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 2-3 cups VERY COLD filtered water
  • 1 teaspoon vanilla extract
  • 1 pinch ground cinnamon
  • 1 pinch sea salt
  • Whipped cream (for topping)
  • Biscoff cookies, crushed (for topping)
  • organic vanilla wafer cookies, crushed (for topping)
  • Caramel sauce, for drizzle (for topping)

Equipment

  • mixing bowl
  • hand mixer
  • trifle bowl

Method
 

  1. In a bowl, mix together the VERY COLD water (or milk), vanilla pudding mixes, cookie butter, and sweetened condensed milk using a hand-mixer until smooth and thickened, about 4-5 minutes on medium-high speed.
  2. Add in vanilla extract, cinnamon, and salt, and mix for another minute.
  3. In a trifle bowl, layer vanilla wafer cookies and Biscoff cookies, sliced bananas, and pudding mixture followed by a few dollops of whipped cream; repeat layering until all ingredients have been used.
  4. Garnish the top with whipped cream, crushed vanilla wafers, crushed Biscoff cookies, and drizzle with caramel sauce.
  5. Refrigerate for at least 4 hours before serving (best if chilled overnight).

Nutrition

Serving: 1servingCalories: 2224kcalCarbohydrates: 377gProtein: 43gFat: 68gSodium: 664mgFiber: 12gSugar: 320g

Notes

For best flavor, chill overnight. Use ripe bananas for enhanced sweetness. Feel free to customize with different cookies or add layers of nuts or berries.

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