Ingredients (with structure)
Creamy pudding layer
- 2 cups cold whole milk
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Vanilla instant pudding plus milk is a standard base, and adding whipped cream on top of that is a technique used in multiple Biscoff banana pudding recipes to create a fluffy, mousse-like consistency.
Layers and flavor boosters
- 4–5 ripe bananas, sliced
- 1 package (about 8.8 oz / 250 g) Biscoff cookies
- ½ cup smooth Biscoff spread (slightly warmed)
- ¾ cup caramel sauce (store-bought or homemade)
Biscoff cookies, cookie butter, and bananas appear together in many Biscoff banana pudding and trifle recipes, often layered between pudding and finished with caramel or dulce de leche.
Optional toppings
- Crushed Biscoff cookies
- Extra caramel drizzle
- Banana slices (just before serving)
- Whipped cream
Crushed Biscoff, extra banana slices, and cookie butter or caramel drizzles are typical garnishes in Biscoff banana puddings to add texture and visual appeal.
Step-by-step method
Step 1: Vanilla pudding base
Whisk the cold milk and instant vanilla pudding mix together in a large bowl for about 2 minutes until thickened, then let it stand for 3–5 minutes to fully set. This approach matches other pudding-based Biscoff banana desserts, which stress letting the pudding thicken before combining it with cream or layering.
Step 2: Whipped cream
In a separate bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Whipping to firm but not grainy peaks is consistent with how similar recipes build their whipped layer to hold shape inside the pudding.
Step 3: Fold into pudding
Gently fold the whipped cream into the set vanilla pudding using a spatula, working slowly to keep the mixture airy. This folding method is the same as in Biscoff banana pudding and trifle recipes where whipped cream and pudding are combined until no streaks remain, resulting in a smooth, fluffy cream.
Step 4: Prep bananas and cookies
Slice bananas into ¼‑inch rounds and set aside. Break Biscoff cookies into large pieces, leaving some whole if you want stronger cookie layers, a tactic mirrored in recipes that alternate whole and crumbled Biscoff for varied texture. Slightly warming the Biscoff spread in the microwave makes it easier to drizzle or dollop, as other Biscoff-based dessert recipes recommend.
Step 5: Layer the pudding
Choose a trifle dish, 9×13-inch baking dish, or individual cups, as seen in Biscoff banana pudding and caramel banana pudding presentations. Build the dessert in this order:
- First: Thin layer of pudding mixture on the bottom
- Second: Layer of Biscoff cookies
- Third: Even layer of banana slices
- Fourth: Drizzle of caramel sauce
- Fifth: Small dollops and light spreading of warmed Biscoff spread
Repeat these layers, finishing with a thick layer of pudding on top, similar to how other Biscoff banana pudding recipes end with pudding for a smooth surface ready for toppings.
Step 6: Toppings and chill
Sprinkle crushed Biscoff cookies on top and drizzle with extra caramel. You can add a few whole cookies upright around the edge and reserve fresh banana slices to place on top just before serving, echoing common styling in trifle-style Biscoff puddings.
Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling window is consistent with guidance that Biscoff banana pudding is best after several hours, when the cookies have softened and the layers have melded.