What the heck is this?
You know how banana pudding is already basically perfect? Well, we just made it even more perfect. This isn’t your grandma’s banana pudding (sorry, grandma) – this is what happens when classic Southern comfort food gets a European glow-up with those addictive Biscoff cookies and rich dulce de leche. We’re talking layers of silky vanilla pudding, ripe bananas, crunchy cinnamon-spiced Biscoff cookies, and ribbons of dulce de leche that taste like liquid gold. It’s creamy, it’s crunchy, it’s sweet without being cloying, and it looks like something you’d pay $12 for at a fancy restaurant. My dessert-skeptical brother took one bite and said, “Okay, this is dangerous.” Yeah, it really is. You might want to make it for a crowd because keeping this to yourself is basically impossible.
Why You’ll Love This Recipe
- Familiar comfort food with a sophisticated twist
- No-bake dessert that comes together in 30 minutes
- Looks incredibly impressive but super easy to make
- Perfect make-ahead dessert for parties
- Biscoff cookies > regular vanilla wafers (fight me)
- Dulce de leche makes everything better
- Each bite has the perfect ratio of creamy, crunchy, and caramel-y
- Way better than store-bought pudding cups
The Good Stuff You’ll Need
For the Pudding Base:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold whole milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Layers:
- 4-5 ripe bananas, sliced into rounds
- 1 package (8.8 oz) Biscoff cookies, roughly crushed
- 1 jar (13.4 oz) dulce de leche
- 2 tbsp warm water (to thin the dulce de leche)
For Extra Indulgence:
- Extra whipped cream for topping
- More crushed Biscoff cookies for garnish
- A drizzle of caramel sauce (because why not?)
Let’s Do This
Step 1: Make That Pudding Base
Whisk together the instant pudding mix and cold milk until smooth and thickened (about 2 minutes).
In a separate bowl, whip the heavy cream with powdered sugar and vanilla until you get soft peaks.
Gently fold the whipped cream into the pudding until well combined. You want it light and airy, not dense.
Step 2: Prep Your Players
Slice your bananas into rounds – not too thin or they’ll get mushy, not too thick or they’ll be chunky.
Crush your Biscoff cookies into bite-sized pieces. Some chunky bits, some fine crumbs – variety is good.
Warm the dulce de leche slightly and whisk in 2 tbsp warm water to make it drizzle-able.
Step 3: Layer Like a Pro
In your serving dish (a trifle bowl looks gorgeous, but any clear dish works), start with a layer of pudding.
Add a layer of banana slices, then a generous sprinkle of crushed Biscoff cookies.
Drizzle some of that thinned dulce de leche over the cookies.
Repeat the layers: pudding, bananas, cookies, dulce de leche.
Finish with a final layer of pudding and save some cookies and dulce de leche for the top.
Step 4: The Final Touch
Top with dollops of extra whipped cream if you’re feeling fancy.
Sprinkle with remaining crushed cookies and drizzle with more dulce de leche.
If you want to be extra, add a few whole Biscoff cookies standing up in the cream.
Step 5: Patience (The Hard Part)
Cover and refrigerate for at least 2 hours, but overnight is even better.
The cookies soften slightly and all the flavors meld together into pure magic.
Serve chilled and watch people lose their minds.
Serving Suggestions
This is rich, so smaller portions go a long way – think elegant dessert spoons rather than giant bowls.
Serve with coffee or espresso to balance the sweetness.
A glass of cold milk never hurt anybody either.
Switch It Up
Individual Portions: Layer in mason jars or wine glasses for cute personal servings.
Chocolate Version: Use chocolate pudding mix and add some cocoa powder to the whipped cream.
Lighter Option: Use sugar-free pudding mix and light whipped cream.
Nutty Addition: Add chopped toasted pecans or walnuts between layers.
Boozy Twist: Add a splash of rum or bourbon to the pudding (adults only!).
Make-Ahead Tips
This actually gets better after sitting overnight – the flavors meld and the cookies soften to the perfect texture.
You can make it up to 2 days ahead, just add the final garnishes right before serving.
The bananas might brown slightly, but a little lemon juice tossed with the slices helps prevent that.
Storage Notes
Keeps covered in the fridge for up to 3 days (if it lasts that long).
Don’t freeze this – the pudding and bananas don’t handle it well.
If making ahead, wait to add the top layer of cookies until serving so they stay crunchy.
Questions People Actually Ask
Q: Can I use homemade pudding instead of instant? A: Absolutely! Just make sure it’s completely cooled before folding in the whipped cream, or it’ll deflate.
Q: What if I can’t find Biscoff cookies? A: Graham crackers work, or any cinnamon-spiced cookie. But seriously, Biscoff cookies are worth seeking out – they’re in most grocery stores now.
Q: Can I make individual servings? A: Yes! Layer in mason jars, wine glasses, or small bowls. Perfect for parties or portion control (ha!).
Q: How do I keep the bananas from browning? A: Toss the sliced bananas with a little lemon juice, or assemble closer to serving time. A little browning won’t hurt the taste though.
Q: Is dulce de leche the same as caramel sauce? A: Similar but different! Dulce de leche is richer and more complex. You can find it in the baking aisle or Latin foods section. Regular caramel sauce works in a pinch.
Print
Biscoff Banana Pudding with Dulce de Leche: When Southern Comfort Meets European Sophistication
- Total Time: 30 minutes
- Yield: 8–10 servings 1x
Description
You know how banana pudding is already basically perfect? Well, we just made it even more perfect. This isn’t your grandma’s banana pudding (sorry, grandma) – this is what happens when classic Southern comfort food gets a European glow-up with those addictive Biscoff cookies and rich dulce de leche. We’re talking layers of silky vanilla pudding, ripe bananas, crunchy cinnamon-spiced Biscoff cookies, and ribbons of dulce de leche that taste like liquid gold. It’s creamy, it’s crunchy, it’s sweet without being cloying, and it looks like something you’d pay $12 for at a fancy restaurant. My dessert-skeptical brother took one bite and said, “Okay, this is dangerous.” Yeah, it really is. You might want to make it for a crowd because keeping this to yourself is basically impossible.
Ingredients
For the Pudding Base:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold whole milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Layers:
- 4–5 ripe bananas, sliced into rounds
- 1 package (8.8 oz) Biscoff cookies, roughly crushed
- 1 jar (13.4 oz) dulce de leche
- 2 tbsp warm water (to thin the dulce de leche)
For Extra Indulgence:
- Extra whipped cream for topping
- More crushed Biscoff cookies for garnish
- A drizzle of caramel sauce (because why not?)
Instructions
Whisk together the instant pudding mix and cold milk until smooth and thickened (about 2 minutes).
In a separate bowl, whip the heavy cream with powdered sugar and vanilla until you get soft peaks.
Gently fold the whipped cream into the pudding until well combined. You want it light and airy, not dense.
Slice your bananas into rounds – not too thin or they’ll get mushy, not too thick or they’ll be chunky.
Crush your Biscoff cookies into bite-sized pieces. Some chunky bits, some fine crumbs – variety is good.
Warm the dulce de leche slightly and whisk in 2 tbsp warm water to make it drizzle-able.
In your serving dish (a trifle bowl looks gorgeous, but any clear dish works), start with a layer of pudding.
Add a layer of banana slices, then a generous sprinkle of crushed Biscoff cookies.
Drizzle some of that thinned dulce de leche over the cookies.
Repeat the layers: pudding, bananas, cookies, dulce de leche.
Finish with a final layer of pudding and save some cookies and dulce de leche for the top.
Top with dollops of extra whipped cream if you’re feeling fancy.
Sprinkle with remaining crushed cookies and drizzle with more dulce de leche.
If you want to be extra, add a few whole Biscoff cookies standing up in the cream.
Cover and refrigerate for at least 2 hours, but overnight is even better.
The cookies soften slightly and all the flavors meld together into pure magic.
Serve chilled and watch people lose their minds.
Notes
This is rich, so smaller portions go a long way – think elegant dessert spoons rather than giant bowls.
Serve with coffee or espresso to balance the sweetness.
A glass of cold milk never hurt anybody either.
- Prep Time: 30 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~16g
- Carbohydrates: ~58g
- Protein: ~6g