Here’s a decadent recipe for Biscoff Banana Pudding with Caramel—a fun twist on the classic banana pudding, featuring the delicious flavors of Biscoff cookies, creamy banana layers, and sweet caramel sauce. This dessert is sure to impress!
Biscoff Banana Pudding with Caramel
Ingredients:
- For the Banana Pudding:
- 2 ripe bananas, sliced
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 3/4 cups whole milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 oz) container of Cool Whip (or homemade whipped cream)
- For the Biscoff Layer:
- 1 1/2 cups Biscoff cookies (crushed into small pieces)
- 1/4 cup melted butter (optional for a more crumbly texture)
- For the Caramel Sauce:
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Pudding:
- In a medium bowl, whisk together the instant vanilla pudding mix and whole milk until well combined. Let it sit for 2-3 minutes to thicken.
- Stir in the sweetened condensed milk and vanilla extract, then fold in the Cool Whip (or whipped cream). The pudding should be creamy and smooth. Set aside.
2. Prepare the Biscoff Layer:
- In a bowl, crush the Biscoff cookies into small pieces or crumbs using a rolling pin or food processor. You can leave some larger chunks for texture if you prefer.
- If you’d like a more crumbly texture, mix the crushed cookies with the melted butter to help them hold together. Otherwise, just use the cookies as is.
3. Prepare the Caramel Sauce:
- In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and a pinch of salt, stirring constantly.
- Bring to a simmer and cook for 2-3 minutes, allowing the caramel to thicken slightly. Remove from heat and stir in the vanilla extract. Let the sauce cool slightly before using.
4. Assemble the Dessert:
- In a serving dish (a 9×9-inch pan or a trifle dish works well), start by layering the bottom with a thin layer of the crushed Biscoff cookies.
- Next, add a layer of sliced bananas over the cookies.
- Spoon half of the prepared banana pudding mixture over the bananas.
- Repeat the layers, starting with another layer of crushed Biscoff cookies, followed by sliced bananas, and then the rest of the pudding mixture.
5. Drizzle with Caramel:
- Once the layers are assembled, drizzle the caramel sauce over the top of the pudding. If you have any leftover crushed Biscoff cookies, sprinkle them on top for extra crunch and flavor.
6. Chill and Serve:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, you can drizzle a little more caramel sauce over the individual servings if desired.
Tips:
- If you’re short on time, you can use store-bought caramel sauce, but making your own really adds a rich flavor.
- For a richer taste, try using dark brown sugar in the caramel sauce.
- You can also add a layer of Biscoff cookie crumbs on top for a crunchy finish or even a dollop of whipped cream before serving.
This Biscoff Banana Pudding with Caramel is a delightful twist on the classic that adds a warm, spiced depth with the Biscoff cookies and a luscious caramel flavor. It’s the perfect dessert for gatherings, potlucks, or any occasion! Enjoy!