Pin
Biscoff Banana Pudding with Dulce de Leche brings together silky vanilla pudding, crunchy Biscoff cookies, fresh bananas, and a puddle of cookie butter in every bite. It is rich yet balanced, always a highlight at potlucks or family gatherings, and guaranteed to disappear fast.
I first tested this for a summer BBQ dessert table and watched adults and kids come back for seconds. Now my friends always request it for holidays and birthdays.
Ingredients
- Cream cheese: Softened for ultimate smoothness Select a block rather than a tub for best texture
- Dulce de leche: Adds caramel richness Opt for canned if you want a shortcut or make your own for more depth
- Sour cream: Lends tang which balances the sweetness Choose full fat for creamier pudding
- Vanilla bean paste: Brings intense vanilla flavor Choose one with visible specks for best results
- Instant vanilla pudding: Mixes quickly and thickens reliably Get the large five ounce box for enough pudding base
- Milk: Hydrates the pudding and aids texture Use whole milk for richest taste but two percent also works
- Diamond crystal kosher salt: Brightens flavors Look for fine crystals so it dissolves seamlessly
- Heavy cream: Whips into billowy softness Use cold cream from the fridge and check your date for freshness
- Biscoff cookies: The star layer with crunch Pick whole, unbroken cookies and taste a few to ensure crispness
- Bananas: Sliced thin so every bite gets fruit Choose perfectly ripe bananas that are yellow with slight speckling
- Biscoff cookie butter: Melted for a gooey drizzle Choose creamy style so it pours well after warming
Step-by-Step Instructions
- Whip the Cream Cheese:
- Use a large mixing bowl and work the cream cheese until completely smooth with a hand mixer. Spend several minutes here, scraping the bowl to avoid lumps later.
- Incorporate Caramel and Dairy:
- Add dulce de leche, sour cream, vanilla, and salt to the bowl. Whip again until the mixture is velvety with no streaks. Taste for sweetness and add extra dulce de leche if preferred.
- Mix in the Pudding:
- Add instant pudding mix and blend on medium low until fully combined. Gradually drizzle in milk with the mixer on its slowest setting. Mix until the pudding base is glossy and smooth. Cover and rest for at least twenty minutes to thicken.
- Whip Heavy Cream:
- Pour cold heavy cream into a separate large bowl. Using clean beaters, whip until stiff peaks form which takes about three to four minutes. Remove one cup and a quarter of the whipped cream for later topping and chill it.
- Fold Cream into Pudding:
- Add the remaining whipped cream to the thickened pudding base. Gently fold until the two merge and no streaks are visible which keeps the mixture airy.
- Build the Layers:
- Spoon a third of the pudding mixture into your serving dish. Scatter on half the Biscoff cookie pieces and half the banana slices. Drizzle with a generous spoonful of warm melted cookie butter.
- Repeat Layers:
- Layer another third of pudding over the fruit and cookies. Add the rest of the crushed cookies and banana. Drizzle on more cookie butter then smooth with remaining pudding.
- Top and Chill:
- Gently dollop reserved whipped cream over the surface and smooth it out. Add a few reserved cookies and banana slices for decoration if you like. Finish with a last swirl of melted cookie butter. Refrigerate until fully set and serve within ten hours for best texture.
Pin
My favorite part of this dessert is swirling in the cookie butter as it melts into the creamy pudding—every scoop delivers a hint of cinnamon and caramel. I remember my niece sneaking extra helpings when we made it for Thanksgiving one year.
Storage Tips
Cover the pudding tightly with plastic wrap and refrigerate. It keeps well for up to two days but is best eaten within twelve hours as the bananas will begin to brown. To prevent browning, toss banana slices in a little lemon juice before layering.
Ingredient Substitutions
You can use vanilla extract in place of vanilla bean paste if needed. If Biscoff cookies are unavailable, substitute with other crisp caramelized cookies or graham crackers. Salted caramel sauce can work in a pinch for dulce de leche.
Serving Suggestions
Serve this dessert cold with extra whipped cream on top for a classic presentation. For added crunch, sprinkle with a pinch of crushed cookies just before serving. It also pairs well with a cup of strong coffee.
Pin
Brief Cultural Note
Banana pudding is beloved across the southern United States and often centers on layers of custard, vanilla wafers, and banana. This twist adds European Biscoff cookies and Latin American dulce de leche, making it a global favorite in one dish.
Frequently Asked Questions About the Recipe
- → How can I keep bananas from browning?
Lightly brush banana slices with lemon juice to help prevent browning and keep the dessert visually appealing.
- → Can I assemble this dessert ahead of time?
Yes, you can layer the dish a few hours in advance. For best texture, serve within 8-10 hours of assembling.
- → What type of cream is best for whipping?
Use cold heavy cream for the best volume and stability when whipping by hand or with an electric mixer.
- → Are store-bought dulce de leche and cookie butter required?
Store-bought options work well, but homemade dulce de leche and cookie butter add a special touch if desired.
- → Can I use a different cookie variety?
If biscoff cookies aren't available, swap with graham crackers or vanilla wafers for a similar texture and crunch.