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The Best Biscoff Banana Pudding with Caramel

April 13, 2023
Shanika | Orchids + Sweet Tea
Biscoff cookies are perfect for snacking, dipping, and makes for an incredible addition to this Biscoff Banana Pudding with Caramel----an unbelievable upgrade to it's classic counterpart!

The Best Biscoff Banana Pudding with Caramel

This Best Biscoff Banana Pudding with Caramel is one of those desserts that is a sure crowd-pleaser. It's made with whipped sweetened condensed milk, a deliciously smooth cookie butter vanilla pudding, and layered with organic vanilla wafers, Biscoff cookies,  fresh bananas, and whipped cream. Meet your new favorite dessert! A complete sweet indulge! Pure joy!

Biscoff Banana Pudding with Caramel being served with a spoon

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

My Southern heart certainly thanks me for the is recipe. If you've ever known a Southener or have visited the South, then you know that banana pudding is a true staple. It's seriously one of those things that we can't be without and it's definitely our first dessert choice. That's why I had to share this newest upgrade with you, because it's THAT WORTH IT. This Best Biscoff Banana Pudding with Caramel is everything! I promise!

And if you're into the regular staple, then I recommend trying My Grandma's Baked Southern Banana Pudding, Easy Southern Peach Cobbler [with Canned Peaches], or my Classic Southern Banana Pudding ---- where I share how to make an easy instant vanilla pudding, as well as your pudding form scratch like my Grandma used to make it. Oh and I have this Delicious Peanut Butter Banana Pudding, and Caramelized "Crunch" Banana Pudding which are a nice twist + spin for all the peanut butter lovers out there! They're seriously the best! Plus, these Bakery-Style Biscoff Cookie Butter Cookies are the perfect sweet to indulge in right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea or as a slam dunk in your favorite glass of milk.

Any great banana pudding will have fresh bananas, vanilla wafer cookies, whipped cream, and either banana-flavored or vanilla pudding. Each element brings something interesting to the recipe. They're all layered together into one beautiful dessert that can be enjoyed in scoops. However, the addition of Biscoff cookies and cookie butter in this recipe is the perfect marriage of the traditional version and this amazing twist!

And when I’m feeling fancy, these Banana Pudding Cheesecake Bites  always hit the spot.

How to Make Biscoff Banana Pudding from Scratch?

To make The Best Biscoff Banana Pudding with Caramel entirely from scratch, you'll need to have SIX components ready:

  • Homemade vanilla pudding
  • 3-4 bananas, sliced
  • Whipped cream or meringue (if you're feeling fancy)
  • Biscoff cookie butter, softened
  • Nilla wafers AND Biscoff cookies
  • Caramel sauce, for drizzle

First you'll start by making your homemade vanilla pudding over the stovetop and whisking in the butter and vanilla, and then it's on to assembling your banana pudding: starting with a layer of vanilla wafer cookies + Biscoff cookies, followed by banana slices, vanilla pudding, and whipped cream. Repeat until all ingredients are used, then add crushed cookies at the very top with additional whipped cream and a drizzle of caramel sauce.

Then you place plastic wrap atop everything (lightly pressing it in so that the wrap touches the top of the pudding) and place it in the refrigerator to chill.

Let everything chill for at least 4 hours, but know that it always tastes even more delicious the next day---once the flavors really "set in".

What Are Biscoff Lotus Cookies?

In case you haven't tried these Biscoff cookies before, I wanted to go a bit more into what they are. Basically, they are the original caramelized biscuits that are crunchy and pairs perfectly with tea, coffee, and/or milk. They are made using Belgian brown sugar which gives them that "caramel-like" taste and includes a mix of spices like cinnamon, nutmeg, ginger, allspice, and cloves.

What Flavor Are Biscoff Lotus Cookies?

Basically, Biscoff cookies give you more of a caramel flavor, which is a great addition to this recipe.

Ingredients for The Best Biscoff Banana Pudding with Caramel, including Vanilla Wafers, bananas, peanut butter, and sweetened condensed milk

INGREDIENTS

Here’s what you need to throw together this 20-minute Biscoff Banana Pudding with Caramel dessert:

  • Bananas. You’ll need 3-4, depending on the size. Make sure they’re soft and ripe for the sweetest flavor.
  • VERY COLD water. It’s important to use cold water to get the right consistency in your pudding. You can also use very cold milk as well. I like to add ice cubes to ensure that it stay chilled if I'm not using it right away!
  • Sweetened condensed milk. I use low-fat for this pudding. It adds plenty of richness and sweetness with a wonderfully thick texture.
  • Heavy cream to make whipped cream. You can also use softened Cool Whip.
  • Vanilla wafers or Chessmen cookies for a more Southern twist. I love using organic vanilla wafers for this recipe.
  • Biscoff cookies. These cookies add such a nice crunch and bite in this banana pudding. Definitely a touch of brown sugar flavor that marries together well!
  • Biscoff Cookie Butter. The best highlight in the pudding once mixed together.
  • Caramel sauce. This is the final touch to this banana pudding and can be store-bought or homemade. Trust me, it doesn't make things too sweet at all.
  • Vanilla extract. Make sure you’re using the real stuff, not imitation!
  • Vanilla pudding mix. For the easiest pudding you’ll ever make, however, I discuss how to make your pudding from scratch to keep things traditional.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS BANANA PUDDING!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Biscoff Banana Pudding with Caramel. Everything from my fave baking sheet, parchment paper, food processor, high-powered blender, skillets, and more. SEE THEM HERE!

Homemade Caramel Sauce

To make your own creamy and sweet caramel sauce is an all-purpose recipe to use on anything from baked desserts to smoothies to mocktails to this banana pudding.

Here’s what you need to make it:

  • Brown sugar. Use organic sugar every time!
  • Unsalted butter. If using salted butter, that's fine too! It'll add more of a salted caramel flavor.
  • Heavy cream. I like to make sure that the heavy cream is organic.

Pudding being mixed with a wooden spoon

INGREDIENTS FOR HOMEMADE VANILLA PUDDING

To make your own vanilla pudding instead of buying a store-bought version, here's what you'll need:

  • 3 cups milk (whole milk is best)
  • 3 egg yolks
  • 2-3 Tablespoons cornstarch or arrowroot
  • ½ cup organic cane sugar
  • 1 Tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Baked Banana Pudding vs. No-Bake Banana Pudding

OK, so maybe you didn't know that there are two types of banana pudding recipes. A true classic Southern traditional banana pudding is baked with a beautiful meringue and everything is married together well! And then there's a no-bake version, which is this Banana Pudding recipe that I'm sharing.

For the baked version of banana pudding, you'll make your homemade pudding per usual, layer everything, and then whip together an easy meringue using egg whites which will be fluffy and cloudy and is used as the "topping" of your banana pudding.

Then you bake everything for a few minutes until the meringue is browned and remove it, let it cool, and then serve.

For a great recipe, see Food Network's Banana Pudding recipe.

Sliced bananas on a cutting board with a knife

What is a Substitute for Nilla Wafers in Banana Pudding?

OK, so if you aren't into Nilla wafers, don't currently have them on hand, or just want to switch things up-----don't worry! They can easily be substituted with Chessman cookies or Graham crackers, if preferred. In addition, you can use: shortbread cookies, animal crackers, or ladyfingers.

What Keeps Bananas from Turning Brown in Banana Pudding?

One of the biggest challenges for some people is the idea that the bananas will turn brown in their banana pudding after awhile, which is often the natural process of bananas once removed from their skin and sliced. However, there is a trick that you can do to slow this process down completely----which is adding a bit of lemon juice to your banana slices prior to adding them to your banana pudding. This helps to keep the bananas fresh for at least 3-4 days. Wallah!

How to Best Soften Biscoff Cookie Butter?

For this banana pudding recipe, it's always best to soften your Biscoff cookie butter to ensure that it's smooth enough to be added to your pudding, although not softening it doesn't make this recipe any less good. Haha. To best soften or melt the cookie butter, spoon the needed amount in a microwave-safe bowl and microwave on low for 20-30 seconds until you're able to pour or drizzle it in. NOTE: If you're making your vanilla pudding from scratch on the stovetop, then you can easily stir in the heated cookie butter to the mix. However, if making the chilled instant vanilla pudding, be sure to let the softened cookie butter cool a bit before adding it in.

Overhead shot of a bowl of The Best Biscoff Banana Pudding with Caramel

Assembling Layered Banana Pudding 

I recommend serving this Biscoff banana pudding in a glass bowl. If you have a trifle bowl with a stand, even better!

Once your pudding is made and chilled, you’re ready to assemble. Here’s how to do it:

  1. Start with a layer of cookies (Vanilla wafers + Biscoff cookies) on the bottom.
  2. Add a layer of sliced bananas.
  3. Spread on some of the pudding.
  4. Top with a few dollops of whipped cream.
  5. Repeat!
  6. In the end: Top with a few dollops of whipped cream + crushed cookies (Vanilla wafers + Biscoff cookies) + a drizzle of caramel sauce.

For garnish on top, add more cookies, plain whipped cream and finally a nice drizzle of caramel sauce. Then chill the fully assembled dessert for 2 to 4 hours. For the best flavor and texture, chill the banana pudding overnight.

Closeup of a bowl of The Best Biscoff Banana Pudding with Caramel

Tips to Make the Best Banana Pudding

You'll start making this recipe by whipping up the pudding. I add sweetened condensed milk to build a thick body to the pudding. This way, the cookies melt into the pudding more slowly so you still have some nice crunchy texture when you serve the cake.

You can use homemade whipped cream or store-bought. Cool Whip will work fine, just use it at fridge temperature, not frozen.

Remember to layer the pudding in the dish or bowl you want to serve it from. You can use a big baking dish or a pretty glass trifle bowl.

How To Make Homemade Whipped Cream

If you're thinking about keeping things from scratch instead of using Cool Whip for this banana pudding, no problem! Whipping together homemade whipped cream is super easy and only requires a mixer to achieve the perfect peeks! Here's what you'll need:

  • 4-3 cups organic heavy cream, VERY COLD
  • 1 tablespoon vanilla extract
  • Pinch of salt

In the bowl of an electric mixer on medium-high speed, whip the heavy cream, using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt. Once fully fluffy, remove from mixer bowl and continue recipe.

Overhead shot of Biscoff Banana Pudding with Caramel

Can I Make Single-Serving Puddings?

Yes! If you prefer to make individual servings of dessert, you can layer the cookies, banana slices, and pudding in small glass mason jars for a cute and portable dessert.

How Long Does Banana Pudding Last?

Store leftover banana pudding in the fridge for 2 to 3 days. The cookies will continue to get softened + a bit soggy, so the texture of the entire dish will change the longer it's left in the fridge past those amount of days.

Other Delicious Dessert Recipes You’ll Love!

If you are a fan of my Biscoff Banana Pudding with Caramel, you will also love these other delicious options also!

MADE OUR RECIPE(S)?

If you make this Best Biscoff Banana Pudding with Caramel, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Closeup of The Best Biscoff Banana Pudding with Caramel

Closeup of The Best Biscoff Banana Pudding with Caramel

The Best Biscoff Banana Pudding with Caramel

April 13, 2023
4.53 from 19 votes
Biscoff cookies are perfect for snacking, dipping, and makes for an incredible addition to this Biscoff Banana Pudding with Caramel----an unbelievable upgrade to it's classic counterpart!
Prep Time: 20 minutes
Total Time: 20 minutes
Serves: 8 servings

Ingredients

  • 4 organic bananas, sliced
  • 1 (11 oz.) box organic vanilla wafer cookies
  • 1 (8 oz.) package Biscoff cookies, semi-crushed (You can leave some cookies whole + other crushed.)
  • 2-3 cups whipped cream, store-bought or homemade

COOKIE BUTTER VANILLA PUDDING:

  • 3 (1 oz.) boxes vanilla instant pudding mix (You can also purchase a 3 oz. box of vanilla pudding if you can find it)
  • 2 Tbsps Biscoff cookie butter, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 3 cups VERY COLD filtered water (You can also substitute with milk)
  • 1 teaspoon vanilla extract
  • Pinch of ground cinnamon
  • Pinch of sea salt

TOPPINGS:

  • Whipped cream
  • Biscoff cookies, crushed
  • Organic vanilla wafer cookies, crushed
  • Caramel sauce, for drizzle (For Homemade, see post!)

Instructions

TO MAKE THE COOKIE BUTTER VANILLA PUDDING:

  • In the bowl (using a hand-mixer), mix together the VERY COLD water (or milk), vanilla pudding mixes, cookies butter, and sweetened condensed milk until smooth and the mixture begins to thicken, about 4-5 minutes on medium-high speed (increasing the speed as it thickens). NOTE: The mixture should look like smooth pudding once mixed enough.
  • Finally, add in vanilla extract, cinnamon, salt and mix for another minute or so.

ASSEMBLY:

  • In a trifle bowl (or your favorite dish), 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.
  • Garnish top with a few dollops of whipped cream, crushed vanilla wafers, crushed Biscoff cookies, and a drizzle of caramel sauce (if desired), and refrigerate for at least 4 hours before serving. NOTE: Best if chilled overnight.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Store leftover banana pudding in the fridge for 2 to 3 days. The cookies will continue to get soggy, so the texture of the entire dish will change the longer it's left in the fridge past those amount of days. 
  • HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the heavy cream (3-4 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.** Once fully fluffy, remove from mixer bowl and continue recipe. 
  • HOMEMADE VANILLA PUDDING: See post for notes and ingredients.
 

Nutrition

Calories: 2224kcal | Carbohydrates: 377g | Protein: 43g | Fat: 68g | Saturated Fat: 42g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 138mg | Sodium: 664mg | Potassium: 3317mg | Fiber: 12g | Sugar: 320g | Vitamin A: 1470IU | Vitamin C: 51mg | Calcium: 1277mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

 

Script text: Xx, Shanika

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  1. I am just curious if there is a substitute for the cookie butter if I’m not able to find it in my local grocery store

    • Hi Dallas! Yes, you can definitely sub with a nut butter like peanut butter, almond butter, etc. It will lessen the "Biscoff" taste, but it still taste great since you can use the actual cookies! 🙂

  2. This biscoff banana pudding was absolutely delicious! I made it for Easter and my family raved about it. IMPORTANT NOTE: the jello to water ratio is way off. I read the blog notes and previous comments carefully and followed the recipe to a T including the specific mixing instructions and “ice cold” water required. I’m not sure if it is a typo or simply miscalculated, but the pudding mix was WAY too thin. I ended up having to run back to the store, buy more ingredients and restart the pudding from scratch. Once I followed the instructions on the back of the jello box that had me use 2 cups of milk instead of 3 cups of water, the recipe turned out perfect. I’ll definitely be making it again!

    • Hi Kaitlyn! I'm so sorry for any confusion! There seems to be a lot of communication about the pudding not thickening as much, therefore, I've gone ahead and added an additional box of pudding mix to ensure that this happens. I'm so glad that you were able to rectify everything and I appreciate your feedback! 🙂

  3. The pudding would not get thick no matter how long I mixed it. It was a huge flop and ended having to throw it out because the mixture was liquid even after adding more pudding mix and folding in whipped cream.
    I would suggest using your own pudding mix and following the other steps after that.

    • Hi Amy! I'm so sorry to hear that the pudding didn't turn out! After much communication about an issue with the pudding not setting, I've added an extra box of pudding mix to the ingredients which should help! I do hope that you get a chance to make it again! 🙂

  4. My pudding didn’t thicken. I used ice cold water as well. I’m going to try making the pudding with the directions on the box and then add the additional ingredients.

    • Hi Sierra! I'm so sorry to hear that your pudding didn't thicken! I find that some people have this issue while others don't, which might be due to the brand of pudding mix used and/or their mixer. I do hope that you get a chance to re-try it and enjoy! 🙂

  5. I tried making this but the pudding mixture never thickened. I just want to verify that the amount of vanilla pudding mix required is correct?

    • Hi Taryn, I'm so sorry to hear that! Yes, it is! The trick is to ensure that the water is "Ice Cold" so that the pudding mixes well. Also, please note that depending on the brand of pudding mix, the consistency might be slightly different, so if it isn't the Jell-O brand, then I always recommend reducing the amount of water slightly by 1/2 cup and work your way up just in case. 🙂

  6. This recipe is calling to me like all get out. But honestly, I would love to be sitting at your table, and diving into a big portion of this dessert 🙂

    • Hi Jeff! Hahaha----thanks so much! It truly is amazing! Definitely hope that you get a chance to try it! 🙂