Indulge in Biscoff banana pudding topped with gooey caramel This easy dessert recipe combines flavors for a delightful treat youll love 151 chars

Scale

200 grams of Biscoff cookies

4 ripe bananas, sliced

2 cups of whole milk (or alternative milk)

1/2 cup of granulated sugar

1/4 cup of cornstarch

1/4 teaspoon of salt

1 teaspoon of vanilla extract

1/2 cup of heavy cream (for caramel)

1/4 cup of unsalted butter (for caramel)

1 cup of sugar (for caramel)

Additional crushed Biscoff cookies for garnish

Caramel sauce for drizzling

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Crush half of the Biscoff cookies and layer them at the bottom of a serving dish.

Slice the bananas and layer them over the crushed cookies.

In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk and cook over low heat until thickened.

Remove from heat and stir in vanilla extract.

Layer the pudding over the bananas, and repeat layers until all ingredients are used.

For the caramel, melt sugar in a saucepan until golden. Gradually whisk in butter and cream until smooth.

Allow the dessert to chill in the refrigerator for at least 4 hours.

Before serving, drizzle with homemade caramel sauce and top with crushed Biscoff cookies.

A sumptuous dessert that combines rich flavors and creamy textures with Biscoff cookies, banana pudding, and caramel sauce.