Next, I whip the heavy cream until it forms soft peaks. Then, I gently fold the whipped cream into the pudding mixture. This creates a light and fluffy texture that is absolutely divine! Now it’s time to start assembling our layers. In a large trifle or baking dish, I layer some of the crushed Biscoff cookies at the bottom, followed by a generous layer of the pudding mixture, and then slices of ripe bananas. I love using just the right amount of bananas to ensure every bite carries a bit of that sweetness.
After laying down those layers, I drizzle some caramel sauce over the bananas and top it off with more crushed Biscoff cookies. I repeat these layers until I run out of ingredients, finishing with a layer of pudding mixture on top. A bit more crushed cookies on the very top gives it that gorgeous treat-like appeal. I like to cover the dish and pop it in the fridge for at least a couple of hours to let all those delicious flavors meld together!
Pro Tips for Best Results
While making this Biscoff Banana Pudding, I’ve learned a few key things that really help elevate the experience. First off, make sure your bananas are perfectly ripe—not too green and not overripe—as this affects both the flavor and texture. I’ve found that slightly speckled bananas are ideal for that perfect sweetness!
Second, consider making your own whipped cream instead of using store-bought. It only takes a few minutes and the taste is incomparable. Plus, when you whip the cream yourself, you can control the sweetness to your liking. Lastly, if you can, let the pudding sit overnight. I swear it tastes even better the next day as the flavors really deepen and blend beautifully.
Common Mistakes to Avoid
One mistake I’ve made in the past is not waiting long enough for the pudding to set in the fridge. If you skip this step or only let it sit for a short while, the pudding might end up too runny, and we definitely want that perfect, creamy texture! (See the next page below to continue…)