Delicious Biscoff Banana Pudding with Caramel
Ingredients
- 4ripe bananas - Sliced (to add natural sweetness and creaminess.)
- 2 cupswhole milk - Provides a rich base for the homemade pudding.
- 1 cupheavy whipping cream - For added creaminess and to make the pudding light and fluffy.
- 1/2 cupgranulated sugar - Sweetens the pudding.
- 1/4 cupcornstarch - Works as a thickening agent for the pudding.
- 1 teaspoonvanilla extract - Enhances the overall flavor of the dessert.
- 8 ozBiscoff cookies - Crushed for layering and adding a spiced crunch.
- 1/2 cupcaramel sauce - For drizzling between layers and on top for a sweet finish.
- Pinchof salt - To balance the sweetness.
Instructions
- 1
Prepare the Pudding: In a medium-sized saucepan, combine 2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and a pinch of salt. Whisk together over medium heat until the mixture begins to simmer and thickens, approximately 5-7 minutes. Stir in 1 teaspoon vanilla extract and set aside to cool slightly.
- 2
Make the Whipped Cream: In a separate bowl, whip 1 cup heavy whipping cream until soft peaks form. Gently fold this whipped cream into the cooled pudding mixture until fully combined. This adds lightness to the pudding.
- 3
Layer the Dessert: In a large glass bowl or individual serving cups, start by adding a layer of the Biscoff cookie crumbs (approximately 1 cup). Follow this with a layer of banana slices (about 2 bananas), then a generous layer of the pudding mixture. Drizzle about 1/4 cup caramel sauce over the pudding. Repeat the layers until the ingredients are used up, finishing with a layer of pudding on top.
- 4
Top with More Cookies and Caramel: For the final layer, crush some additional Biscoff cookies and sprinkle on top. Drizzle the remaining caramel sauce over the cookie crumbs for an added touch of sweetness and garnish.
- 5
Chill: Cover the dessert with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to set.