Biscoff Banana Pudding with Dulce de Leche Recipe
This indulgent Biscoff Banana Pudding with Dulce de Leche is a luscious layered dessert combining creamy vanilla pudding, smooth cream cheese, rich dulce de leche, whipped cream, sliced fresh bananas, and crunchy Biscoff cookies. Finished with a drizzle of melted Biscoff cookie butter for a caramelized, spiced flavor, this dessert is perfect for gatherings or a decadent treat that serves 12 and takes just 45 minutes to prepare.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Base Mixture
- ½ (4 ounce) cream cheese, softened to room temperature
- ½ (14-ounce) can dulce de leche
- ½ cup sour cream
- 1 teaspoon vanilla bean paste
- ½ teaspoon diamond crystal kosher salt
Pudding & Dairy
- 1 (5.1 ounce) instant vanilla pudding mix
- 1¼ cups milk (2% or whole)
- 3 cups heavy cream
- 1¼ cups of whipped cream reserved from whipped heavy cream
Other Ingredients
- 1½ sleeves (approximately 12-13 cookies, total 8.8 ounces) Biscoff cookies
- 5-6 bananas, thinly sliced
- ½ cup Biscoff cookie butter, melted
Instructions
- Whip the Cream Cheese Mixture: In a large mixing bowl, use a hand mixer to whip the cream cheese until completely smooth, taking your time to avoid lumps. Add half the can of dulce de leche, sour cream, vanilla bean paste, and kosher salt. Continue whipping until all ingredients are fully combined and smooth.
- Add Pudding Mix and Milk: Mix in the instant vanilla pudding at medium-low speed to remove lumps. Slowly drizzle in the milk with the mixer on the stir setting until well incorporated. Taste and adjust sweetness by adding more dulce de leche if desired. Cover and let the mixture sit for at least 20 minutes or refrigerate up to overnight to allow it to thicken.
- Whip the Heavy Cream: In a separate large bowl, whip the heavy cream for about 3-4 minutes until stiff peaks form. Reserve about 1¼ cups of this whipped cream in the refrigerator and gently fold the remaining whipped cream into the pudding mixture until fully blended and no streaks remain.
- Layer the Pudding: Begin assembling the dessert by spreading one-third of the pudding mixture into your serving dish. Top with half of the Biscoff cookies, half of the sliced bananas, and drizzle some melted Biscoff cookie butter over the layers.
- Continue Layering: Add another third of the pudding mixture, then top with the remaining Biscoff cookies and banana slices. Drizzle another layer of cookie butter. Finish with the last third of the pudding mixture layered on top.
- Final Touches: Add dollops of the reserved whipped cream on top and smooth it over the pudding. Decorate with a few banana slices and the remaining half sleeve of whole Biscoff cookies. Drizzle the final amount of melted cookie butter over the top. Refrigerate the assembled pudding until ready to serve, preferably within 8-10 hours for optimal flavor and texture.
Notes
- Letting the pudding mixture rest allows it to thicken and develop a creamier texture.
- Use ripe yet firm bananas for the best texture and flavor.
- Melt the Biscoff cookie butter gently to avoid burning and ensure easy drizzling.
- Best served within 8-10 hours to prevent bananas from browning excessively and cookies from becoming too soggy.
- For a lighter version, you can substitute sour cream with Greek yogurt and use lower-fat milk.