The Art of Biscoff Banana Pudding Perfection

Pudding Preparation

Master the technique of creating perfectly smooth instant pudding and folding in whipped cream to achieve that signature light and airy texture.

Caramel Mastery

Learn to make foolproof salted caramel from scratch by carefully melting sugar and tempering in dairy for glossy, pourable sauce.

Strategic Layering

Develop the skill of building balanced layers that showcase each component while ensuring every spoonful delivers the full flavor experience.

Cookie Texture Control

Perfect the art of crushing and distributing cookies to create varied textures from soft and cake-like to pleasantly crunchy throughout.

Final Assembly

Execute professional-looking presentation with piped whipped cream and artful garnishing that makes this homemade dessert look truly spectacular.

Secrets to Biscoff Banana Pudding Perfection

Banana Selection: Choose bananas that are ripe but still firm with just a few brown spots for the best flavor and texture that won't turn mushy during chilling.

Caramel Timing: Make the salted caramel first and allow it to cool to room temperature before assembly, as hot caramel can melt the pudding layers and create a soupy texture.

Cookie Texture: Crush Biscoff cookies into varied sizes from fine crumbs to larger chunks to create interesting texture contrast throughout the dessert.

Make-Ahead Magic: This pudding actually tastes better after 4-6 hours or overnight as the cookies soften slightly and flavors develop deeper complexity.

Serving Temperature: Keep refrigerated until serving time and consume within 2 days for best texture, as bananas will naturally brown and cookies will become very soft after extended time.

Assembly Variation: For a quicker version, use store-bought caramel sauce and pre-made whipped topping, though homemade components deliver superior flavor.

Ultimate Biscoff Banana Pudding with Salted Caramel and Vanilla Cream Layers

Name: Ultimate Biscoff Banana Pudding with Salted Caramel and Vanilla Cream Layers
Prep time: 20 min
Total time: 140 min
Yield: 8 servings
Cuisine: American
Ingredients: For the Vanilla Pudding Layer:; 2 packages (3.4 oz each) instant vanilla pudding mix; 3 cups whole milk, cold; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon pure vanilla extract; For the Biscoff Cookie Layer:; 20-24 Biscoff cookies, crushed into various sized pieces; 1/2 cup Biscoff cookie butter spread, melted; 2 tablespoons unsalted butter, melted; For the Fresh Fruit Layer:; 4-5 medium ripe bananas, sliced into 1/4-inch rounds; 2 tablespoons fresh lemon juice; For the Salted Caramel Sauce:; 1 cup granulated sugar; 6 tablespoons unsalted butter, cubed; 1/2 cup heavy cream, room temperature; 1 teaspoon sea salt; For the Whipped Cream Topping:; 2 cups heavy whipping cream, cold; 1/3 cup powdered sugar; 2 teaspoons vanilla extract; For Special Equipment:; 3-quart glass trifle bowl or individual serving glasses; Electric hand mixer or stand mixer; Heavy-bottomed saucepan for caramel

The ultimate Biscoff banana pudding featuring layers of silky vanilla custard, caramelized cookie butter spread, and fresh ripe bananas. This no-bake dessert combines the warming spice of Belgian Biscoff cookies with the smooth richness of homemade caramel, creating an unforgettable indulgent experience that elevates the classic banana pudding to extraordinary heights perfect for potlucks, holiday gatherings, or any time you crave the perfect balance of creamy sweetness and spiced cookie crunch.

Prep Time

20 Minutes

Cook Time

0 Minutes

Total Time

140 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Vanilla Pudding Layer:

2 packages (3.4 oz each) instant vanilla pudding mix

3 cups whole milk, cold

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

For the Biscoff Cookie Layer:

20-24 Biscoff cookies, crushed into various sized pieces

1/2 cup Biscoff cookie butter spread, melted

2 tablespoons unsalted butter, melted

For the Fresh Fruit Layer:

4-5 medium ripe bananas, sliced into 1/4-inch rounds

2 tablespoons fresh lemon juice

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

1/2 cup heavy cream, room temperature

1 teaspoon sea salt

For the Whipped Cream Topping:

2 cups heavy whipping cream, cold

1/3 cup powdered sugar

2 teaspoons vanilla extract

For Special Equipment:

3-quart glass trifle bowl or individual serving glasses

Electric hand mixer or stand mixer

Heavy-bottomed saucepan for caramel

Instructions

Prepare the vanilla pudding by whisking together instant pudding mix and cold milk in a large bowl for 2 minutes until thick and smooth, then refrigerate for 5 minutes to set completely.

While pudding sets, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.

Gently fold the whipped cream into the chilled pudding mixture until fully combined and fluffy, creating a light mousse-like texture, then return to refrigerator.

Make the salted caramel by heating granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until sugar melts completely and turns deep amber color, about 8-10 minutes.

Remove caramel from heat and carefully whisk in cubed butter until melted, then slowly pour in room temperature heavy cream while whisking continuously until smooth, add sea salt and stir to combine.

Mix melted Biscoff cookie butter with melted butter in a small bowl until well combined and pourable, creating a spreadable cookie layer.

Toss sliced bananas with lemon juice in a medium bowl to prevent browning and enhance flavor.

Begin assembly by spreading one-third of the vanilla pudding mixture in the bottom of your trifle bowl or dividing among individual glasses.

Drizzle 3-4 tablespoons of warm salted caramel sauce over the pudding layer, allowing it to pool naturally.

Arrange a layer of banana slices over the caramel, slightly overlapping to create full coverage.

Drizzle 2-3 tablespoons of the Biscoff cookie butter mixture over the bananas in a decorative pattern.

Sprinkle one-third of the crushed Biscoff cookies over the cookie butter layer, pressing gently into the pudding.

Repeat layering process two more times with remaining pudding, caramel, bananas, cookie butter, and cookies, ending with a pudding layer on top.

Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight to allow layers to set and flavors to meld.

Before serving, prepare final whipped cream topping by whipping 2 cups cold heavy cream with 1/3 cup powdered sugar and 2 teaspoons vanilla extract until stiff peaks form.

Spread or pipe whipped cream decoratively over the top of chilled pudding.

Garnish with remaining crushed Biscoff cookies, fresh banana slices, and a generous drizzle of reserved salted caramel sauce.

Serve immediately while cold, scooping down through all layers to ensure each serving includes pudding, cookies, bananas, and caramel.

Ultimate Biscoff Banana Pudding with Salted Caramel and Vanilla Cream Layers

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Biscoff Banana Pudding Perfection

Ultimate Biscoff Banana Pudding with Salted Caramel and Vanilla Cream Layers

Ingredients

Instructions