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