Biscoff Banana Pudding with Caramel

How to make Biscoff Banana Pudding with Caramel

Step 1: In a bowl, whisk together cold milk and instant pudding mix for 2 minutes. Let it sit to thicken.

Step 2: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.

Step 3: In another large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk and mix until fully combined and creamy.

Step 4: Fold the pudding into the cream cheese mixture, then gently fold in the whipped cream.

Step 5: In a 9×13-inch dish or trifle bowl, layer Biscoff cookies, banana slices, and pudding mixture. Drizzle caramel sauce over each pudding layer.

Step 6: Repeat the layers, ending with a generous layer of whipped topping and more caramel drizzle. Garnish with crushed cookies and banana slices.

Step 7: Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.

Recipe Variations and Possible Substitutions

• Cookie Options: Substitute Biscoff cookies with graham crackers, vanilla wafers, or shortbread.
• Flavor Twist: Add cinnamon or a bit of Biscoff cookie butter into the pudding mix for added spice.
• Fruit Variations: Add strawberries or pineapple chunks for a fruity twist.
• Topping Tip: Top with toasted coconut, nuts, or chocolate chips for texture.

Storage and Reheating Tips

• Storage: Keep covered in the refrigerator for up to 3 days.
• Freezing: Not recommended, as the bananas may darken and the pudding texture may change.
• Make-Ahead: Best made the night before serving for best flavor and consistency.