Biscoff Banana Pudding with Dulce de Leche

There’s something irresistibly indulgent about the combination of bananas, cookies, and cream, but when you add Biscoff cookies and dulce de leche, it becomes a whole new level of dessert magic. This Biscoff Banana Pudding with Dulce de Leche is creamy, dreamy, and layered with flavor—sweet bananas, spiced cookie crunch, velvety custard, and caramel-like swirls of dulce de leche. One spoonful, and you’ll understand why this dessert feels like pure luxury.

Behind the Recipe

This recipe was inspired by a classic Southern banana pudding, a dessert I grew up enjoying at family gatherings. But over time, I craved something with a little twist—something more decadent and unique. That’s when Biscoff cookies made their way into the dish, adding their signature caramel-spice flavor. The final touch came from a drizzle of dulce de leche, which elevated the pudding into an unforgettable indulgence. Now, it’s the dessert I bring to parties when I want to impress.

Recipe Origin or Trivia

Banana pudding is a Southern American staple, often layered with vanilla wafers, bananas, and custard. But Biscoff cookies, also known as speculoos, trace their roots back to Belgium, where they’ve been enjoyed with coffee for generations. Dulce de leche, on the other hand, comes from Latin America, where it’s beloved for its caramel-like sweetness. This dessert is a true fusion—a Southern classic, a European cookie, and a Latin caramel coming together in one luscious dish.

Why You’ll Love Biscoff Banana Pudding with Dulce de Leche

This dessert isn’t just delicious, it’s an experience.

Versatile: Works beautifully for family dinners, holidays, or potlucks.
Budget-Friendly: Uses simple ingredients that stretch into a large, crowd-pleasing dessert.
Quick and Easy: Minimal cooking, mostly assembly.
Customizable: Play with toppings, add whipped cream, or even drizzle chocolate.
Crowd-Pleasing: Sweet, creamy, and spiced—everyone will be coming back for seconds.
Make-Ahead Friendly: Tastes even better after a night in the fridge.
Great for Leftovers: Holds up well for several days, perfect for sneaky fridge spoons.

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Chef’s Pro Tips for Perfect Results

Keep these tricks in mind to make your pudding unforgettable:

1. Use ripe bananas for maximum sweetness and flavor.
2. Chill overnight if possible—this gives the cookies time to soften perfectly.
3. Layer thoughtfully to get bananas, cookies, and pudding in every bite.
4. Whip the cream to soft peaks for a silky finish that won’t turn grainy.
5. Warm the dulce de leche slightly before drizzling so it spreads smoothly.

Kitchen Tools You’ll Need

This dessert requires just a few essentials:

Mixing Bowls: For whipping cream and preparing pudding.
Electric Mixer or Whisk: To achieve fluffy whipped cream.
Spatula: For layering smoothly.
Trifle Dish or 9×13 Pan: Best for beautiful presentation and even layers.
Small Saucepan or Microwave-Safe Bowl: To warm dulce de leche if needed.

Ingredients in Biscoff Banana Pudding with Dulce de Leche

Every layer plays a role in creating balance between creamy, crunchy, and sweet.

1. Biscoff Cookies: 2 cups (about 25–30 cookies), add spiced crunch and caramel notes.
2. Bananas: 4 large, sliced, naturally sweet and creamy.
3. Vanilla Pudding Mix: 2 boxes (3.4 oz each), instant, forms the custard base.
4. Cold Milk: 3 cups, to prepare the pudding.
5. Heavy Whipping Cream: 1½ cups, whipped for airy richness.
6. Powdered Sugar: 2 tablespoons, lightly sweetens the whipped cream.
7. Dulce de Leche: ½ cup, drizzled for caramel sweetness.
8. Vanilla Extract: 1 teaspoon, deepens flavor.
9. Salt: Pinch, balances sweetness.

Ingredient Substitutions

Need to adjust? Here are easy swaps:

Biscoff Cookies: Graham crackers, gingersnaps, or vanilla wafers.
Bananas: Sliced strawberries for a fruity twist.
Vanilla Pudding Mix: Homemade custard or pastry cream.
Heavy Whipping Cream: Store-bought whipped topping.
Dulce de Leche: Caramel sauce or sweetened condensed milk boiled into caramel.

Ingredient Spotlight

Biscoff Cookies: Known for their spiced, caramel-like flavor, they bring a warm depth that transforms banana pudding into something extraordinary.

Dulce de Leche: A slow-cooked caramelized milk spread that adds velvety sweetness and indulgence.

Instructions for Making Biscoff Banana Pudding with Dulce de Leche

Follow these simple steps for dessert perfection:

1. Preheat Your Equipment:
   No oven needed—just chill your mixing bowls for the whipped cream.
2. Combine Ingredients:
   Prepare pudding by whisking milk with vanilla pudding mix until thickened. In another bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold half into pudding.
3. Prepare Your Cooking Vessel:
   Use a trifle dish or glass pan for layering.
4. Assemble the Dish:
   Layer Biscoff cookies on the bottom. Add banana slices, spread pudding mixture, drizzle dulce de leche. Repeat until ingredients are used, finishing with whipped cream on top.
5. Cook to Perfection:
   Chill in the refrigerator for at least 4 hours, ideally overnight, so flavors meld.
6. Finishing Touches:
   Drizzle extra dulce de leche and crumble some Biscoff cookies on top.
7. Serve and Enjoy:
   Spoon into bowls, making sure each serving has all the layers.

Texture & Flavor Secrets

This pudding is a masterclass in contrast: creamy custard layered with pillowy whipped cream, crunchy Biscoff that softens into spiced cake-like bites, silky dulce de leche ribbons, and fresh banana slices adding brightness. Every spoonful is balanced between richness, sweetness, and spice.

Cooking Tips & Tricks

Make your pudding shine with these ideas:

• Chill bowls before whipping cream for fluffier results.
• Slice bananas just before layering to prevent browning.
• For extra indulgence, fold a spoonful of dulce de leche into the pudding mixture.
• Serve in mason jars for individual portions.

What to Avoid

Skip these pitfalls to ensure perfect pudding:

• Using underripe bananas—they’ll be starchy and bland.
• Overmixing whipped cream—soft peaks are key.
• Skipping chill time—layers won’t meld properly.
• Adding dulce de leche cold—it won’t drizzle smoothly.

Nutrition Facts

Servings: 8
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes plus chilling

Make-Ahead and Storage Tips

This pudding is ideal for making ahead—assemble a day in advance for best flavor. Store covered in the fridge for up to 3 days. Bananas may brown slightly, but the flavor remains delicious. Freezing is not recommended, as the cream and pudding may separate.

How to Serve Biscoff Banana Pudding with Dulce de Leche

Serve it chilled in a trifle bowl for show-stopping presentation. For casual gatherings, scoop into small glasses or mason jars. Pair with hot coffee for contrast or drizzle with melted chocolate for a decadent extra touch.

Creative Leftover Transformations

If you somehow have leftovers, here are ideas:

• Use as a filling in crepes.
• Layer into parfait glasses with granola for a breakfast treat.
• Blend with ice cream for a milkshake.
• Spread between cake layers for a surprise filling.

Additional Tips

Want more crunch? Add a sprinkle of toasted pecans. For a lighter version, use Greek yogurt in place of some whipped cream. And always remember, the longer it chills, the better it tastes.

Make It a Showstopper

Top with caramel swirls, cookie crumbles, and banana slices arranged in a fan. Serve in a glass dish to showcase the layers. Add a dusting of cinnamon for a bakery-style finish.

Variations to Try

• Chocolate Twist: Add chocolate pudding instead of vanilla.
• Nutty Delight: Sprinkle chopped pecans or walnuts between layers.
• Tropical Version: Add sliced mango with bananas.
• Cookie Butter Layer: Spread a thin layer of Biscoff spread in between.
• Coffee Infusion: Dip cookies in espresso before layering for a tiramisu vibe.

FAQ’s

Q1: Can I make this without pudding mix?

Yes, substitute with homemade custard or pastry cream.

Q2: Can I make it dairy-free?

Use coconut whipped cream and almond milk with cornstarch pudding.

Q3: How do I keep bananas from browning?

Slice just before layering or lightly brush with lemon juice.

Q4: Can I use caramel sauce instead of dulce de leche?

Yes, but dulce de leche is thicker and richer.

Q5: Can I prepare this more than a day in advance?

It’s best within 24–48 hours to keep bananas fresh.

Q6: Do I have to use Biscoff cookies?

No, graham crackers or vanilla wafers work too.

Q7: Can I make it gluten-free?

Yes, use gluten-free cookies.

Q8: Does it need to be refrigerated?

Yes, keep chilled until serving.

Q9: Can I freeze it?

Not recommended—cream and pudding don’t thaw well.

Q10: Can I serve it warm?

It’s best chilled, but a slightly softened version can be served at room temperature.

Conclusion

Biscoff Banana Pudding with Dulce de Leche is the ultimate fusion dessert—familiar yet exotic, comforting yet indulgent. Each bite is a celebration of creamy custard, spiced cookies, sweet bananas, and caramel drizzle. This one’s a total game-changer for anyone with a sweet tooth. Let me tell you, it’s worth every spoonful.

watch how to make Biscoff Banana Pudding with Dulce de Leche