I make Biscoff Banana Pudding with Caramel whenever I want a dessert that feels fancy but comes together fast. This dish layers Biscoff cookies, bananas, creamy pudding, and warm caramel for a crowd-pleasing treat I love to share. If you like classic banana pudding, I also enjoy the texture of an old-fashioned banana pudding as a close cousin.
Your Ingredients List
- 3 cups cold milk
- 1 packet (3.4 oz) instant vanilla pudding mix
- 1 can (14 oz) sweetened condensed milk
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 container (8 oz) frozen whipped topping, thawed
- 1 box Biscoff cookies
- 4 to 5 ripe bananas, sliced
- 1 cup caramel sauce, plus extra for drizzling
My Go-To Equipment
I use a large mixing bowl, an electric mixer, a rubber spatula, and a big trifle dish or a 9×13 baking dish to layer the pudding. For other easy desserts I love, see my take on apple cake with cream cheese frosting for more bake-at-home ideas.
The Simple Steps to Follow
- Whisk the cold milk and instant vanilla pudding mix in a large bowl until slightly thick.
- Let the pudding sit a few minutes to set.
- Beat the cream cheese until smooth in a separate bowl.
- Add the sweetened condensed milk and vanilla to the cream cheese and mix until creamy.
- Fold the cream cheese mixture into the pudding until smooth.
- Gently fold in the thawed whipped topping until the mix is light.
- Place a layer of Biscoff cookies in the bottom of your dish.
- Add a layer of sliced bananas over the cookies.
- Spoon pudding over the bananas and spread it evenly.
- Drizzle caramel sauce over the pudding layer.
- Repeat layers of cookies, bananas, pudding, and caramel until you finish the ingredients.
- End with a pudding layer and a final drizzle of caramel.
- Cover and chill at least 4 hours or overnight so the cookies soften.
- Before serving, top with cookie crumbs and one last drizzle of caramel if you like.
Healthy Twists on a Classic
For a lighter version, use low-fat milk and light whipped topping, and cut back on the caramel. You can also swap some banana slices with fresh berries for brightness. If you want a savory start to the meal, try my quick savory dish baked feta eggs with tomatoes and spinach for a healthy side.
Serving Suggestions From My Table
I serve this pudding chilled with a fork for each guest and a spoon for scooping extra caramel. It pairs well with coffee or a sparkling drink. A scoop of vanilla ice cream makes it extra indulgent.
Getting It Just Right
Use ripe but firm bananas so they hold shape in the layers. Do not overmix the whipped topping or you will lose the light texture. Chill long enough so the cookies soften into a cake-like layer.
How to Store Leftovers
Cover the dish with plastic wrap or a lid and keep it in the fridge for up to 3 days. The cookies will continue to soften, which I find delicious, but serve within a few days for best texture.
Enjoy Every Moment
I hope this recipe brings a warm spot to your table. I love how the caramel and Biscoff make every bite feel special. Share it with family and watch smiles happen.
A Few Common Questions
Can I make Biscoff Banana Pudding with Caramel ahead of time?
Yes. Make it the day before and chill for at least 4 hours or overnight so the flavors meld and the cookies soften.
Can I freeze Biscoff Banana Pudding with Caramel?
I do not recommend freezing. The texture of the whipped topping and bananas changes when frozen and thawed, so refrigeration is best.
Can I use fresh whipped cream in Biscoff Banana Pudding with Caramel?
Yes, you can swap thawed whipped topping for fresh whipped cream. Whip it to soft peaks and fold in gently for a light texture.
Print
Biscoff Banana Pudding with Caramel
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines layers of Biscoff cookies, bananas, creamy pudding, and warm caramel, perfect for summer cookouts.
Ingredients
- 3 cups cold milk
- 1 packet (3.4 oz) instant vanilla pudding mix
- 1 can (14 oz) sweetened condensed milk
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 container (8 oz) frozen whipped topping, thawed
- 1 box Biscoff cookies
- 4 to 5 ripe bananas, sliced
- 1 cup caramel sauce, plus extra for drizzling
Instructions
- Whisk cold milk and instant vanilla pudding mix in a large bowl until slightly thick.
- Let the pudding sit a few minutes to set.
- Beat the cream cheese in a separate bowl until smooth.
- Add sweetened condensed milk and vanilla to the cream cheese and mix until creamy.
- Fold the cream cheese mixture into the pudding until smooth.
- Gently fold in the thawed whipped topping until the mix is light.
- Place a layer of Biscoff cookies in the bottom of your dish.
- Add a layer of sliced bananas over the cookies.
- Spoon pudding over the bananas and spread it evenly.
- Drizzle caramel sauce over the pudding layer.
- Repeat layers of cookies, bananas, pudding, and caramel until you finish the ingredients.
- End with a pudding layer and a final drizzle of caramel.
- Cover and chill for at least 4 hours or overnight.
- Top with cookie crumbs and one last drizzle of caramel before serving.
Notes
For a lighter version, use low-fat milk and light whipped topping. Chill long enough so the cookies soften into a cake-like layer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Biscoff, banana pudding, caramel, dessert, summer recipe