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!
Servings: 8 servings
Calories: 2224kcal
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 (You can use 2 tubs of Coolwhip if desired)
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; SEE NOTES!)
- 2 Tbsps Biscoff cookie butter, softened
- 1 (14 oz.) can sweetened condensed milk
- 2-3 cups VERY COLD filtered water (You can also substitute with milk; Best when milk is used for best results)
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon
- Pinch of sea salt
TOPPINGS:
- Whipped cream (You can make my homemade whipped cream recipe)
- 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---be sure to start with 2 cups and work your way to 3 cups if needed), 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!
Notes
- 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 VANILLA PUDDING: See post for notes and ingredients.
- BOX OF VANILLA PUDDING: I HIGHLY recommend using a really good electric mixer for making the pudding. Be sure that the water or milk is EXTREMELY COLD + You may need to add an EXTRA BOX of vanilla pudding so that it forms to a creamy consistency and not 'watery' if you notice that it isn't "setting" while mixing. To ensure that your pudding comes out smooth and thickened, be sure to purchase the large 3 oz. box or THREE 1 oz. boxes of INSTANT pudding mix and not the cook + serve version.
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