Name: The Best Biscoff Banana Pudding with Caramel
Ingredients: 2 cups cold whole milk; 1 box (3.4 oz) instant vanilla pudding mix; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 3–4 ripe bananas, sliced; 2 cups Biscoff cookies (whole or crushed); ½ to ¾ cup caramel sauce (store-bought or homemade); Whipped cream; Extra crushed Biscoff cookies; Caramel drizzle

Ingredients

Scale

For the Pudding Base

2 cups cold whole milk
1 box (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Layers

3–4 ripe bananas, sliced
2 cups Biscoff cookies (whole or crushed)
½ to ¾ cup caramel sauce (store-bought or homemade)

Optional Toppings

Whipped cream
Extra crushed Biscoff cookies
Caramel drizzle

Instructions

Step 1: Prepare the Vanilla Pudding

In a medium bowl, whisk together the cold milk and instant vanilla pudding mix for about 2 minutes until thickened. Set aside to fully set while preparing the other components.

Step 2: Whip the Cream

In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This adds lightness and a mousse-like texture to the pudding.

Step 3: Combine for Creamy Texture

Gently fold the whipped cream into the prepared pudding until smooth and airy. Take care not to overmix so the pudding stays fluffy.

Step 4: Assemble the Layers

In dessert cups, jars, or a trifle dish, start with a layer of Biscoff cookies. Add a layer of banana slices, then spoon on the pudding mixture. Drizzle with caramel sauce. Repeat the layers until the container is full, finishing with pudding on top.

Step 5: Chill and Set

Cover and refrigerate for at least 2–4 hours. This allows the cookies to soften slightly and the flavors to blend beautifully.

Notes

Bananas brown naturally over time. For the freshest look, assemble close to serving time or lightly toss banana slices with lemon juice to slow oxidation. Use ripe but firm bananas for best texture.