The Best Biscoff Banana Pudding with Caramel

Biscoff cookies are perfect for snacking, dipping, and makes for an incredible addition to this Biscoff Banana Pudding with Caramel----an unbelievable upgrade to it's classic counterpart!

Prep Time: 20MINUTES MINS

Total Time: 20MINUTES MINS

Serves: 8 SERVINGS

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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