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Biscoff Banana Pudding with Dulce de Leche Recipe

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4 from 129 reviews

A decadent no-bake dessert featuring layers of creamy Biscoff banana pudding, sweet dulce de leche, fresh banana slices, and crunchy Biscoff cookies, enhanced with whipped cream and drizzled with Biscoff cookie butter for an irresistible treat.

  • Total Time: 45 minutes (including resting and assembly time)
  • Yield: 12 servings

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
  • 1 (5.1 ounce) instant vanilla pudding mix
  • 1¼ cups milk (2% or whole)

Whipped Cream

  • 3 cups heavy cream

Layers and Toppings

  • 1½ biscoff cookies (from 8.8 ounce sleeves, plus an extra ½ sleeve for garnish)
  • 5-6 bananas, thinly sliced
  • ½ cup biscoff cookie butter, melted

Instructions

  1. Whip the Cream Cheese Mixture: In a large mixing bowl, use a hand mixer to whip the softened cream cheese until completely smooth. Add half the can of dulce de leche, sour cream, vanilla bean paste, and kosher salt. Continue whipping until the ingredients are fully combined and smooth.
  2. Add Pudding and Milk: Stir in the instant vanilla pudding mix using medium to low speed to dissolve any lumps. Slowly drizzle in the milk with the mixer on the stir setting until fully incorporated. Taste the mixture and add more dulce de leche if a sweeter flavor is desired. Cover and let the mixture sit for at least 20 minutes or refrigerate overnight for deeper flavor and better texture.
  3. Whip the Heavy Cream: In a separate large bowl, whip the heavy cream until stiff peaks form, approximately 3-4 minutes. Reserve about 1¼ cups of whipped cream in a bowl in the refrigerator for topping later. Fold the remaining whipped cream gently into the pudding mixture until uniform with no streaks.
  4. Layer the Dessert: In a serving dish, spread one-third of the pudding mixture. Top with half of the Biscoff cookies broken into pieces and half of the sliced bananas. Drizzle a bit of melted cookie butter evenly over the layer.
  5. Repeat the Layers: Add another one-third of the pudding mixture on top, followed by the remaining Biscoff cookies and banana slices. Drizzle more melted cookie butter over this layer. Finish with the last third of the pudding mixture.
  6. Finish and Chill: Dollop the reserved whipped cream over the top of the pudding and smooth it out gently. Garnish with a few banana slices and the reserved half sleeve of whole Biscoff cookies. Drizzle the remaining melted cookie butter on top. Refrigerate the assembled pudding until ready to serve. For best taste and texture, serve within 8-10 hours.

Notes

  • Letting the pudding mixture rest allows the instant pudding to fully set and enhances the flavor.
  • You can prepare the pudding mixture the day before and assemble it closer to serving time.
  • Melt the Biscoff cookie butter gently to drizzle smoothly over the layers.
  • Using ripe but firm bananas helps maintain their shape and texture in the dessert.
  • The dessert is best served within 8-10 hours after assembly to preserve freshness and texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/biscoff-banana-pudding-with-dulce-de-leche-recipe/