The Best Biscoff Banana Pudding with Caramel
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The Best Biscoff Banana Pudding with Caramel
This Best Biscoff Banana Pudding with Caramel is one of those desserts that is a sure crowd-pleaser. It's made with whipped sweetened condensed milk, a deliciously smooth cookie butter vanilla pudding, and layered with organic vanilla wafers, Biscoff cookies, fresh bananas + whipped cream. Meet your new favorite dessert!
My Southern heart thanks me for this recipe! If you've ever known a Southerner or visited the South, you know banana pudding is a true staple. That’s why I had to share this Biscoff upgrade with you—it's THAT WORTH IT. This Best Biscoff Banana Pudding with Caramel is everything! It’s creamy, crunchy, and has the perfect blend of textures. I promise!
For my banana pudding lovers, I recommend trying My Grandma's Baked Southern Banana Pudding, Easy Southern Peach Cobbler [with Canned Peaches], or my Classic Southern Banana Pudding next up! Oh, and I have this Delicious Peanut Butter Banana Pudding, and Caramelized "Crunch" Banana Pudding which are a nice twist + spin for all the peanut butter lovers out there!
Jump to:
- Why You Will LOVE Biscoff Banana Pudding with Caramel
- What Are Biscoff Lotus Cookies?
- Ingredients For Biscoff Banana Pudding with Caramel
- Homemade Caramel Sauce
- Homemade Vanilla Pudding
- Baked Banana Pudding vs. No-Bake Banana Pudding
- What is a Substitute for Nilla Wafers in Banana Pudding?
- How to Best Soften Biscoff Cookie Butter?
- Assembling Layered Banana Pudding
- Biscoff Banana Pudding with Caramel Q + A'S
- More Delicious Comforting Banana Recipes
- MADE OUR RECIPE(S)?
- The Best Biscoff Banana Pudding with Caramel
Why You Will LOVE Biscoff Banana Pudding with Caramel
- Creamy, dreamy layers with a caramel twist
- Crunchy Biscoff cookies for the perfect texture
- A fun, Southern-inspired twist on a classic
- Easy to make and a total crowd-pleaser
- Perfect balance of sweet, spiced, and smooth
What Are Biscoff Lotus Cookies?
In case you haven't tried these Biscoff cookies before, I wanted to go a bit more into what they are. Basically, they are the original caramelized biscuits that are crunchy and pairs perfectly with tea, coffee, and/or milk. They are made using Belgian brown sugar which gives them that "caramel-like" taste and includes a mix of spices like cinnamon, nutmeg, ginger, allspice, and cloves.
What Flavor Are Biscoff Lotus Cookies?
Basically, Biscoff cookies give you more of a caramel flavor, which is a great addition to this recipe.
Ingredients For Biscoff Banana Pudding with Caramel
Here's what you need to throw together this 20-minute dessert:
- Bananas. You’ll need 3-4, depending on the size. Make sure they’re soft and ripe for the sweetest flavor.
- Vanilla wafers or Chessmen cookies for a more Southern twist. I love using organic vanilla wafers for this recipe.
- Biscoff cookies. These cookies add such a nice crunch and bite in this banana pudding.
- Whipped cream. Store-bought or see my homemade whipped cream recipe!
COOKIE BUTTER VANILLA PUDDING:
- Vanilla instant pudding mix. You can also purchase a 3 oz. box of vanilla pudding if you can find it.
- Biscoff Cookie Butter. The best highlight in the pudding once mixed together.
- 1 (14 oz.) can sweetened condensed milk
- Sweetened condensed milk. I use low-fat for this pudding. It adds plenty of richness and sweetness with a wonderfully thick texture.
- VERY COLD water. It’s important to use cold water to get the right consistency in your pudding. You can also use very cold milk as well. I like to add ice cubes to ensure that it stay chilled if I'm not using it right away!
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Pinch of ground cinnamon. Adds a nice warming flavor.
- Pinch of sea salt.
TOPPINGS:
- Caramel sauce. For drizzle. This is the final touch to this banana pudding and can be store-bought or homemade.
- Whipped cream.
- Biscoff cookies. Crushed
- Vanilla wafer cookies. Crushed
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS BANANA PUDDING!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Biscoff Banana Pudding with Caramel. Everything from my fave baking sheet, parchment paper, food processor, high-powered blender, skillets, and more. SEE THEM HERE!
Homemade Caramel Sauce
To make your own creamy and sweet caramel sauce is an all-purpose recipe to use on anything from baked desserts to smoothies to mocktails to this banana pudding. See the full recipe breakdown HERE.
CARAMEL SAUCE:
- Organic cane sugar. Provides the base sweetness + caramel flavor.
- Unsalted butter. Adds richness and a smooth, creamy texture. You can use dairy-free butter for a vegan option.
- Heavy cream. Creates a luscious, velvety consistency and balances the sweetness. My all-time fave is from Organic Valley. You can also use full-fat coconut milk or cream for a vegan/dairy-free option.
Homemade Vanilla Pudding
To make your own vanilla pudding instead of buying a store-bought version, here's what you'll need:
- 3 cups milk (whole milk is best)
- 3 egg yolks
- 2-3 Tablespoons cornstarch or arrowroot
- ½ cup organic cane sugar
- 1 Tablespoon unsalted butter
- 1 teaspoon vanilla extract
Baked Banana Pudding vs. No-Bake Banana Pudding
OK, so maybe you didn't know that there are two types of banana pudding recipes. A true classic Southern traditional banana pudding is baked with a beautiful meringue and everything is married together well! And then there's a no-bake EASY version which uses vanilla pudding mix.
For the baked version of banana pudding, you'll make your homemade pudding per usual, layer everything, and then whip together an easy meringue using egg whites which will be fluffy and cloudy and is used as the "topping" of your banana pudding.
Then you bake everything for a few minutes until the meringue is browned and remove it, let it cool, and then serve. If using whipped cream, you'll just bake until the tops (cookies and all) are golden brown and the pudding is bubbling.
What is a Substitute for Nilla Wafers in Banana Pudding?
OK, so if you aren't into Nilla wafers, don't currently have them on hand, or just want to switch things up-----don't worry! They can easily be substituted with Chessman cookies or Graham crackers, if preferred. In addition, you can use: shortbread cookies, animal crackers, or ladyfingers.
How to Best Soften Biscoff Cookie Butter?
For this banana pudding recipe, it's always best to soften your Biscoff cookie butter to ensure that it's smooth enough to be added to your pudding, although not softening it doesn't make this recipe any less good. Haha. To best soften or melt the cookie butter, spoon the needed amount in a microwave-safe bowl and microwave on low for 20-30 seconds until you're able to pour or drizzle it in. NOTE: If you're making your vanilla pudding from scratch on the stovetop, then you can easily stir in the heated cookie butter to the mix. However, if making the chilled instant vanilla pudding, be sure to let the softened cookie butter cool a bit before adding it in.
Assembling Layered Banana Pudding
I recommend serving this Biscoff banana pudding in a glass bowl. If you have a trifle bowl with a stand, even better! Once your pudding is made and chilled, you’re ready to assemble. Here’s how to do it:
- Start with a layer of cookies (Vanilla wafers + Biscoff cookies) on the bottom.
- Add a layer of sliced bananas.
- Spread on some of the pudding.
- Top with a few dollops of whipped cream.
- Repeat!
- In the end: Top with a few dollops of whipped cream + crushed cookies (Vanilla wafers + Biscoff cookies) + a drizzle of caramel sauce.
Then chill the fully assembled dessert for 2 to 4 hours. For the best flavor and texture, chill the banana pudding overnight.
Biscoff Banana Pudding with Caramel Q + A'S
Store leftover banana pudding in the fridge for 2 to 3 days. The cookies will continue to get soggy, so the texture of the entire dish will change the longer it's left in the fridge past those amount of days.
Store leftover banana pudding in the fridge for 2 to 3 days. The cookies will continue to get softened + a bit soggy, so the texture of the entire dish will change the longer it's left in the fridge past those amount of days.
Yes! If you prefer to make individual servings of dessert, you can layer the cookies, banana slices, and pudding in small glass mason jars for a cute and portable dessert.
One common challenge with banana pudding is keeping the bananas from browning. To slow this natural process, just toss the slices in a bit of lemon juice before adding them to the pudding. This trick keeps bananas fresh for up to 3–4 days. Voilà!
More Delicious Comforting Banana Recipes
Now that you've fallen in love with the bananas in The Best Biscoff Banana Pudding with Caramel recipe, put them to good use with these other sweet banana recipes:
- Easy Peanut Butter Banana Oats Smoothie
- Banana Chai Oatmeal Porridge
- Crunchy Vegan Banana Bread
- Maple Brown Butter Banana Waffles
- Vegan Banana Cake with Maple Buttercream
- Banana Carrot Cake Scones
- Fluffy Vegan Banana Pancakes
- Fluffy Vegan Banana Chocolate Chip Pancakes
MADE OUR RECIPE(S)?
If you tried The Best Biscoff Banana Pudding with Caramel recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
The Best Biscoff Banana Pudding with Caramel
Ingredients
- 4 organic bananas, sliced
- 1 (11 oz.) box organic vanilla wafer cookies
- 1 (8 oz.) package Biscoff cookies, semi-crushed (You can leave some cookies whole + other crushed.)
- 2-3 cups whipped cream, store-bought or homemade (You can use 2 tubs of Coolwhip if desired)
COOKIE BUTTER VANILLA PUDDING:
- 3 (1 oz.) boxes vanilla instant pudding mix (You can also purchase a 3 oz. box of vanilla pudding if you can find it; SEE NOTES!)
- 2 Tbsps Biscoff cookie butter, softened
- 1 (14 oz.) can sweetened condensed milk
- 2-3 cups VERY COLD filtered water (You can also substitute with milk; Best when milk is used for best results)
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon
- Pinch of sea salt
TOPPINGS:
- Whipped cream (You can make my homemade whipped cream recipe)
- Biscoff cookies, crushed
- Organic vanilla wafer cookies, crushed
- Caramel sauce, for drizzle (For Homemade, see post!)
Instructions
TO MAKE THE COOKIE BUTTER VANILLA PUDDING:
- In the bowl (using a hand-mixer), mix together the VERY COLD water (or milk---be sure to start with 2 cups and work your way to 3 cups if needed), vanilla pudding mixes, cookies butter, and sweetened condensed milk until smooth and the mixture begins to thicken, about 4-5 minutes on medium-high speed (increasing the speed as it thickens). NOTE: The mixture should look like smooth pudding once mixed enough.
- Finally, add in vanilla extract, cinnamon, salt and mix for another minute or so.
ASSEMBLY:
- In a trifle bowl (or your favorite dish), layer vanilla wafer cookies and Biscoff cookies, sliced bananas, and pudding mixture followed by a few dollops of whipped cream; repeat layering until all ingredients have been used.
- Garnish top with a few dollops of whipped cream, crushed vanilla wafers, crushed Biscoff cookies, and a drizzle of caramel sauce (if desired), and refrigerate for at least 4 hours before serving. NOTE: Best if chilled overnight.
- Bon Appetit!
Tips & Tricks
- STORAGE: Store leftover banana pudding in the fridge for 2 to 3 days. The cookies will continue to get soggy, so the texture of the entire dish will change the longer it's left in the fridge past those amount of days.
- HOMEMADE VANILLA PUDDING: See post for notes and ingredients.
- BOX OF VANILLA PUDDING: I HIGHLY recommend using a really good electric mixer for making the pudding. Be sure that the water or milk is EXTREMELY COLD + You may need to add an EXTRA BOX of vanilla pudding so that it forms to a creamy consistency and not 'watery' if you notice that it isn't "setting" while mixing. To ensure that your pudding comes out smooth and thickened, be sure to purchase the large 3 oz. box or THREE 1 oz. boxes of INSTANT pudding mix and not the cook + serve version.
Nutrition
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Spent 30 minutes trying to get the pudding thickened. Wish I read the other comments first before stressing over this recipe. Luckily I had an extra smaller box of pudding and added it and that thickened it enough but I had to add copious amounts of flour as well to get it thick…. Also probably would recommend two tubs of whipped cream
Hi Anna! So sorry to hear that you had trouble with the pudding! For some reason---I find that some people have an issue getting it to thick, therefore, I've adjusted instructions and notes to ensure that everyone has no problem! I hope that you get a chance to try it again! 🙂
Hello, I just wanted to say that this recipe is wonderful and very delicious, I'm making it the second time for Thanksgiving and the first time everyone in my family loved it. I also discovered that if you want the pudding to work make sure the box does not say cook and serve , has to be instant and instead of 3 cups of milk just use two or buy a second box in case. really would just have to improvise if you want to make it work.
Hi Maryjane! I'm so glad that you enjoyed this recipe, especially for Thanksgiving with your family! Thanks so much for your feedback here! I've updated the instructions and list so that it helps with anyone else having trouble! Thanks so much for choosing to try this! 🙂
Wasted 30 minutes trying to get the pudding to thicken for thanksgiving only to read multiple comments that had the same problem. I used cold refrigerated almond milk as well. Had to toss everything or pay to get more instant pudding delivered.
The problem is that there is no such thing as either a 1 oz or 3 oz box of vanilla pudding. It comes in 3.4 and 5.1 ounce boxes. You suggest using a 3 ounce box and the closest to that is 3.4, and the directions on the box say to use 2 cups of liquid and not three. Which explains why so many people are having trouble getting their pudding to thicken. I’m about to make this and I’m going with my gut as well as the comments and using a 3.4 ounce box of pudding with 2 cups of milk. Hopefully it turns out correctly.
Hi Kim,
Thanks so much for giving your feedback! Yes, you're correct! I simply rounded it out to the nearest number. I do hope that it all turned out well! I've used the 3 cups of very cold milk (I like to use very creamy Almond milk) and haven't had an issue (as well as other readers who have said it turned out well), therefore, I'm not sure why it doesn't turn out as thickened as it needs to be. But I will definitely make note of this and re-test again (using different brands of milk) to see what the issue might be. 🙂
I am just curious if there is a substitute for the cookie butter if I’m not able to find it in my local grocery store
Hi Dallas! Yes, you can definitely sub with a nut butter like peanut butter, almond butter, etc. It will lessen the "Biscoff" taste, but it still taste great since you can use the actual cookies! 🙂
This biscoff banana pudding was absolutely delicious! I made it for Easter and my family raved about it. IMPORTANT NOTE: the jello to water ratio is way off. I read the blog notes and previous comments carefully and followed the recipe to a T including the specific mixing instructions and “ice cold” water required. I’m not sure if it is a typo or simply miscalculated, but the pudding mix was WAY too thin. I ended up having to run back to the store, buy more ingredients and restart the pudding from scratch. Once I followed the instructions on the back of the jello box that had me use 2 cups of milk instead of 3 cups of water, the recipe turned out perfect. I’ll definitely be making it again!
Hi Kaitlyn! I'm so sorry for any confusion! There seems to be a lot of communication about the pudding not thickening as much, therefore, I've gone ahead and added an additional box of pudding mix to ensure that this happens. I'm so glad that you were able to rectify everything and I appreciate your feedback! 🙂
The pudding would not get thick no matter how long I mixed it. It was a huge flop and ended having to throw it out because the mixture was liquid even after adding more pudding mix and folding in whipped cream.
I would suggest using your own pudding mix and following the other steps after that.
Hi Amy! I'm so sorry to hear that the pudding didn't turn out! After much communication about an issue with the pudding not setting, I've added an extra box of pudding mix to the ingredients which should help! I do hope that you get a chance to make it again! 🙂
My pudding didn’t thicken. I used ice cold water as well. I’m going to try making the pudding with the directions on the box and then add the additional ingredients.
Hi Sierra! I'm so sorry to hear that your pudding didn't thicken! I find that some people have this issue while others don't, which might be due to the brand of pudding mix used and/or their mixer. I do hope that you get a chance to re-try it and enjoy! 🙂
I tried making this but the pudding mixture never thickened. I just want to verify that the amount of vanilla pudding mix required is correct?
Hi Taryn, I'm so sorry to hear that! Yes, it is! The trick is to ensure that the water is "Ice Cold" so that the pudding mixes well. Also, please note that depending on the brand of pudding mix, the consistency might be slightly different, so if it isn't the Jell-O brand, then I always recommend reducing the amount of water slightly by 1/2 cup and work your way up just in case. 🙂
This looks amazing and I can't wait t try.🤤🤤
Hi Phelo! Thanks so much! It truly is delish! 🙂
This recipe is calling to me like all get out. But honestly, I would love to be sitting at your table, and diving into a big portion of this dessert 🙂
Hi Jeff! Hahaha----thanks so much! It truly is amazing! Definitely hope that you get a chance to try it! 🙂