Best Biscoff Banana Pudding with Caramel

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  • 1 (5 oz) box instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 4–5 ripe bananas, sliced
  • 1 (8.8 oz) package Biscoff cookies

Sauce / Optional Add-Ins

  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/3 cup Biscoff cookie butter, slightly warmed
  • Extra crushed Biscoff cookies for topping
  • Sea salt for a salted caramel finish (optional)

Kitchen Equipment Required

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Trifle dish or 9×13-inch dish
  • Measuring cups and spoons

Glass dishes work best for showing off the layers.

Step-by-Step Cooking Instructions

  1. In a large bowl, whisk the pudding mix and cold milk for 2 minutes until thickened.
  2. Let the pudding sit for 5 minutes to fully set.
  3. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  4. Gently fold the whipped cream into the pudding until smooth and fluffy.

Now it’s time to layer.

  1. Spread a thin layer of pudding mixture in the bottom of your dish.
  2. Add a layer of Biscoff cookies, breaking them as needed to fit.
  3. Add a layer of banana slices.
  4. Drizzle caramel sauce and Biscoff cookie butter over the bananas.
  5. Repeat layers until ingredients are used, finishing with pudding on top.

Chill before serving.

  1. Refrigerate for at least 4 hours, preferably overnight.
  2. Before serving, top with crushed Biscoff cookies and extra caramel drizzle.

Pro Cooking Tips for Best Results

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