Biscoff Banana Pudding Recipe

Introduction

Biscoff Banana Pudding is a dreamy dessert that blends creamy vanilla pudding, ripe bananas, and the unique spice of Biscoff cookies. Easy to prepare and perfect for any occasion, it’s a crowd-pleaser that combines nostalgic flavors with a luscious texture.

Ingredients

• 350 g cold milk
• 397 g sweetened condensed milk (1 can)
• 102 g instant vanilla pudding mix (1 package)
• 470 g whipping cream
• 26 Biscoff cookies
• 4 large ripe bananas

Instructions

1. Step 1: In a medium bowl, whisk together cold milk, sweetened condensed milk, and vanilla pudding mix until the pudding mix is fully dissolved. Set the mixture aside in the fridge to set while you prepare the whipped cream.
2. Step 2: In a large mixing bowl, pour in the whipping cream. Using an electric hand mixer with the whisk attachment, whip the cream until stiff peaks form.
3. Step 3: Add the chilled pudding mixture to the whipped cream and gently fold them together with a spatula until fully combined and no streaks remain.
4. Step 4: Spoon half of this pudding mixture into a 9×13″ dish and spread it evenly with a spatula.
5. Step 5: Slice the bananas into ¼” thick rounds and arrange about ¾ of them over the pudding layer. Crumble approximately 18 Biscoff cookies and sprinkle them over the bananas.
6. Step 6: Add the remaining pudding mixture on top of the banana and cookie layers, spreading it out evenly with a spatula.
7. Step 7: Top the pudding with the remaining Biscoff cookies and banana slices as garnish. If you plan to serve the pudding in 1-2 days, slice and add the final banana just before serving to prevent browning.
8. Step 8: Cover the dish and chill the Biscoff Banana Pudding in the fridge for at least 2 hours or overnight before serving. Serve directly from the dish or divide into smaller containers as desired.

Tips & Variations

• For extra crunch, reserve some cookies to crumble on top just before serving.
• Use firm yet ripe bananas to maintain texture and avoid mushiness.
• Try adding a splash of coffee or cinnamon to the pudding mix for a warm flavor twist.
• If you prefer, swap the Biscoff cookies with graham crackers or speculoos cookies.

Storage

Store the banana pudding covered in the refrigerator for up to 3 days. To keep the bananas from browning, add the final banana layer just before serving. Reheat is not recommended as the pudding is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, Biscoff Banana Pudding can be made a day in advance. Just add the last banana slices right before serving to keep them fresh.

Can I substitute the whipping cream?

For a lighter version, you can use whipped coconut cream, but keep in mind the flavor and texture will differ slightly from traditional whipped cream.

Biscoff Banana Pudding Recipe

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5 from 79 reviews

Biscoff Banana Pudding is a luscious and creamy dessert featuring layers of smooth vanilla pudding blended with whipped cream, fresh ripe bananas, and crunchy Biscoff cookies. This easy no-bake treat combines the warm, caramel-like flavor of Biscoff cookies with the sweetness of bananas in a chilled, indulgent pudding perfect for any occasion.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pudding Mixture

• 350 g cold milk
• 397 g sweetened condensed milk (1 can)
• 102 g instant vanilla pudding mix (1 package)

Whipped Cream

• 470 g whipping cream

Other Ingredients

• 26 Biscoff cookies
• 4 large ripe bananas

Instructions

1. Prepare the pudding mixture: In a medium bowl, whisk together cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding mix is fully dissolved. Place the mixture in the refrigerator to set while preparing the whipped cream.
2. Whip the cream: In a large mixing bowl, pour in the whipping cream. Using an electric hand mixer with the whisk attachment, whip the cream until stiff peaks form, indicating it is ready to be folded into the pudding.
3. Combine pudding and whipped cream: Remove the chilled pudding mixture from the fridge and gently fold it into the whipped cream with a spatula. Continue folding until fully combined and there are no streaks remaining.
4. Layer the pudding base: Spoon half of the combined pudding mixture into a 9×13-inch dish and spread it evenly with a spatula to create the first layer.
5. Add bananas and Biscoff cookies: Slice the bananas into ¼-inch thick rounds. Arrange about three-quarters of the banana slices evenly over the pudding base. Next, crumble approximately 18 Biscoff cookies and sprinkle them over the bananas to add texture and flavor.
6. Top with remaining pudding mixture: Spoon the remaining pudding mixture over the banana and cookie layer, spreading it evenly to cover the layers below.
7. Garnish: Arrange the remaining whole Biscoff cookies and banana slices on top as a decorative garnish. To prevent browning, add the final banana slices just before serving if the pudding will be stored for 1-2 days.
8. Chill: Cover the dish and refrigerate the Biscoff Banana Pudding for at least 2 hours or overnight to set fully. It can be served directly from the dish or portioned into smaller containers for individual servings.

Notes

• For best results, use ripe but firm bananas to maintain texture and reduce browning.
• If preparing ahead, add the final garnish of bananas just before serving to keep them fresh.
• This dessert can be stored in the fridge for up to 2 days comfortably.
• You can substitute Biscoff cookies with similar spiced biscuits if unavailable.

Keywords: Biscoff banana pudding, no bake pudding dessert, easy banana dessert, Biscoff cookies pudding, layered pudding dessert