The Best Biscoff Banana Pudding with Caramel
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 Time20 minutes mins
Chill Time:4 hours hrs
Total Time20 minutes mins
Course: Dessert
Keyword: banana, banana pudding, biscoff, caramel, cookies, dessert, easy, family-friendly, kid-friendly, southern, spring, summer, vegetarian
Servings: 8 servings
Calories: 2224kcal
- 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:
- 2 (1 oz.) boxes vanilla instant pudding mix
- 2 Tbsps Biscoff cookie butter, softened
- 1 (14 oz.) can sweetened condensed milk
- 3 cups VERY COLD filtered water
- 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!)
TO MAKE THE COOKIE BUTTER VANILLA PUDDING:
In the bowl (using a hand-mixer), mix together the VERY COLD water, vanilla pudding mix, 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!
- 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.
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