Description
A delightful and creamy Biscoff banana pudding layered with caramel, perfect for dessert lovers.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 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
- Extra Biscoff cookies, for garnish
Instructions
- In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
- Remove the saucepan from heat and stir in the vanilla extract. Allow the pudding to cool for about 10 minutes.
- In a 9×9 inch dish or a trifle bowl, layer half of the crushed Biscoff cookies on the bottom.
- Add half of the sliced bananas over the cookies, followed by half of the pudding mixture. Drizzle half of the caramel sauce over the pudding.
- Repeat the layers with the remaining Biscoff cookies, bananas, pudding, and caramel sauce.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set.
- Before serving, top with whipped cream and garnish with extra Biscoff cookies.
Notes
- For a lighter version, substitute half of the heavy cream with additional milk.
- You can also add a layer of chocolate pudding for a chocolate-biscoff twist.
- For added crunch, consider mixing in some chopped nuts or using a nut-based cookie instead of Biscoff.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg