Biscoff Banana Pudding
Banana pudding is a classic dessert and this version adds a delicious twist with Biscoff cookies. It features layers of Biscoff cookies, fresh bananas, and luscious, creamy pudding. The best part is that it’s no-bake, incredibly easy to assemble, and always a crowd pleaser.
The breakdown
01. Biscoff Cookies
You can find Biscoff cookies in the cookie aisle near the shortbread or specialty cookies in most grocery stores. They’re spiced with warm caramel notes and add so much more flavor than traditional vanilla wafers. We’re using them in place of Nilla wafers, layering them just like you would in classic banana pudding!
02. Bananas
Fresh, ripe bananas are key here for that classic banana pudding flavor. You want them yellow with just a few small brown spots — sweet, but not overly soft.
03. Creamy pudding
The creamy layer starts with instant vanilla pudding mix, then gets elevated with heavy cream, sweetened condensed milk, and cream cheese. The result is thick, rich, and so luscious, more like a mousse-style filling than traditional pudding.
How to Make Biscoff Banana Pudding
01. Prepare the pudding
In a bowl, whisk together the vanilla pudding mix and milk. Allow to sit for 5-7 minutes until thickened. Then, add in the sweetened condensed milk and cream cheese. Whisk until combined.
02. Whip the heavy cream
In a separate bowl, whisk the heavy cream until stiff peaks. Be careful not to overwhip.
03. Combine
Using a spatula, add the pudding mixture to the heavy cream and gently fold until combined. This keeps the final mixture light and fluffy.
04. Layer and assemble
Layer Biscoff cookies, banana slices, and pudding in your dish. Repeat for a second layer, cover, and refrigerate for at least 4 hours or overnight. Top with extra cookies, banana slices, and a drizzle of Biscoff spread before serving.
Watch how we made it:
Recipe Tips
Let it chill: Chill for at least 4 hours to overnight before serving! This gives enough time for the pudding to soften the Biscoff cookies and the flavors to meld together.
Slice bananas right before layering: This keeps them from browning too quickly.
Don’t overmix the pudding: Once everything is smooth and combined, stop mixing to keep it light and fluffy.
Make ahead: Assemble it up to 24 hours in advance and store it covered in the refrigerator. It’s best served within 1 to 2 days to ensure the bananas stay fresh and the cookies don’t become too soggy.
Biscoff Banana Pudding
Ingredients
- 5 ounce package instant vanilla pudding mix
- 2 cups milk
- 1/2 can sweetened condensed milk
- 1/4 cup cream cheese softened
- 2 cups heavy cream
- 2 sleeves Biscoff cookies
- 3-4 bananas sliced
- 2 tbsp creamy Biscoff spread for drizzle optional
Instructions
- In a bowl, whisk together the vanilla pudding mix and milk. Allow to sit for 5-7 minutes until thickened. Then, add in the sweetened condensed milk and cream cheese. Whisk until combined.
- In a separate bowl, whisk the heavy cream until stiff peaks. Add the pudding mixture to the heavy cream and gently fold using a spatula until combined.
- To assemble, place a layer of Biscoff cookies on the bottom of an 8×8 or 9×9 baking dish and top with a layer of sliced bananas (about 1 banana per layer). Spread half of the pudding mixture over the bananas. Repeat with another layer of cookies, bananas, and the remaining pudding. Cover and refrigerate for at least 4 hours, preferably overnight.
- To serve, microwave the Biscoff spread for about 10 seconds until pourable. Transfer to a piping bag or Ziploc bag, snip the corner, and drizzle over the top. Garnish with extra cookies and banana slices.
