Ingredients
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold milk (dairy or unsweetened almond)
• 1 cup heavy cream or full-fat coconut cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 3–4 ripe bananas, sliced
• 1 (9 oz) package Biscoff cookies (Lotus), crushed (about 2 cups)
• ½ cup Biscoff spread (or substitute caramel sauce)
• ¼ cup store-bought or homemade salted caramel sauce
• Optional: extra Biscoff crumbs for topping
Instructions
- Pudding base: Whisk pudding mix and cold milk 2 min until thick. Refrigerate 5 min to set.
- Whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla to stiff peaks.
- Fold whipped cream into pudding until smooth and airy—this is your fluffy filling.
- Assemble (in trifle dish or 8×8″ pan):
– Layer 1: ½ Biscoff crumbs
– Layer 2: ½ banana slices
– Layer 3: ½ pudding mixture
– Drizzle: ¼ cup Biscoff spread + 2 tbsp caramel
– Repeat layers. - Top with remaining Biscoff crumbs, banana slices, and generous swirls of caramel.
- Chill at least 2 hours (or overnight)—bananas soften, flavors meld beautifully.
💡 Serve cold—best within 24 hours for optimal texture (bananas oxidize over time).
PREP TIME & NUTRITION (per serving, serves 8):
Prep Time: 20 min | Cook Time: 0 min | Total Time: 2 hr 20 min (chill) | Servings: 8 | Calories: 340 | Net Carbs: 42g | Fats: 16g | Protein: 5g