Description
A creamy and delicious Biscoff Banana Pudding layered with caramel, perfect for dessert lovers.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
- 1 cup Biscoff cookies, crushed
- 1/2 cup caramel sauce (store-bought or homemade)
- Whipped cream for topping
Instructions
- In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- Continue whisking until the mixture thickens and begins to bubble, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract.
- In a 9×9-inch baking dish, layer half of the crushed Biscoff cookies on the bottom.
- Add half of the sliced bananas on top of the cookies.
- Pour half of the pudding mixture over the bananas, spreading it evenly.
- Repeat the layers with the remaining Biscoff cookies, bananas, and pudding mixture.
- Drizzle the caramel sauce over the top layer of pudding.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, top with whipped cream and additional crushed Biscoff cookies if desired.
Notes
- For a chocolate twist, consider adding chocolate pudding between the layers or drizzling chocolate sauce on top.
- You can substitute the Biscoff cookies with graham crackers or vanilla wafers for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg