Biscoff Banana Pudding Caramel (Printer-Friendly Version)
Creamy banana pudding layered with spiced Biscoff cookies and drizzled caramel, perfect for gatherings and cozy moments.
# Required Ingredients:
→ Dairy and Cream
01 -
240 ml heavy whipping cream
02 -
60 g powdered sugar
03 -
396 g sweetened condensed milk
04 -
225 g cream cheese, softened
05 -
240 ml whole milk
→ Pudding and Flavoring
06 -
1 package (96 g) instant vanilla pudding mix
07 -
240 ml caramel sauce
08 -
1 teaspoon vanilla extract
09 -
120 g Biscoff spread
→ Fruits and Cookies
10 -
4 ripe bananas, sliced
11 -
100 g Biscoff cookies, crushed
→ Thickening Agent
12 -
32 g cornstarch
→ Sweeteners
13 -
100 g granulated sugar
# Step-by-Step Instructions:
01 -
In a medium saucepan, combine whole milk, granulated sugar, and cornstarch. Whisk continuously over medium heat until mixture thickens and coats the back of a spoon, about 5-7 minutes.
02 -
Remove saucepan from heat and stir in vanilla extract and Biscoff spread until fully smooth and blended.
03 -
In a mixing bowl, beat softened cream cheese with sweetened condensed milk until smooth.
04 -
Add instant vanilla pudding mix and whole milk to the cream cheese mixture; mix thoroughly until uniform.
05 -
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form, then gently fold into the pudding mixture to maintain lightness.
06 -
In serving dishes or individual cups, layer crushed Biscoff cookies, pudding mixture, and sliced bananas, repeating layers until full, finishing with pudding on top.
07 -
Drizzle caramel sauce generously over the top layer and refrigerate for at least 2 hours to set and meld flavors.
# Handy Cooking Tips:
01 -
Use ripe bananas for optimal sweetness and texture.
02 -
Chilling the dessert for a minimum of two hours ensures ideal consistency and flavor integration.
03 -
Avoid overwhipping the cream to preserve a light and airy texture.