Biscoff Banana Pudding Caramel (Printer-Friendly Version)
Creamy pudding with ripe bananas, Biscoff cookies, and a luscious caramel drizzle for a sweet, textured dessert.
# Required Ingredients:
→ Dairy and Cream
01 -
240 ml heavy whipping cream
02 -
360 ml whole milk
03 -
395 g sweetened condensed milk
04 -
225 g cream cheese, softened
→ Dry Ingredients
05 -
115 g instant vanilla pudding mix
06 -
30 g powdered sugar
→ Flavorings and Sauces
07 -
250 ml caramel sauce
→ Fruits
08 -
4 ripe bananas, sliced
→ Cookies
09 -
100 g Biscoff cookies, crushed
# Step-by-Step Instructions:
01 -
In a medium bowl, beat the softened cream cheese with sweetened condensed milk until completely smooth and creamy.
02 -
Add the instant vanilla pudding mix and whole milk to the cream cheese mixture, stirring thoroughly until well combined.
03 -
In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form for a light and airy texture.
04 -
Gently fold the whipped cream into the pudding and cream cheese mixture, maintaining the fluffy consistency.
05 -
In a serving dish, alternate layers of crushed Biscoff cookies, sliced bananas, and the creamy pudding mixture until all ingredients are used, finishing with a pudding layer.
06 -
Drizzle caramel sauce evenly over the top layer and refrigerate the dessert for at least 2 hours to allow flavors to meld and texture to set.
# Handy Cooking Tips:
01 -
Use ripe bananas for optimal natural sweetness and flavor.
02 -
Avoid overwhipping the cream to maintain a soft, fluffy consistency.
03 -
Chill for a minimum of 2 hours before serving to ensure ideal texture.
04 -
Storage: Keep refrigerated in an airtight container up to 3 days; bananas may brown over time.