Biscoff Banana Pudding is a creamy, indulgent dessert layered with smooth vanilla pudding, fluffy whipped cream, sweet bananas, and crunchy cookies. The rich caramel flavor of Biscoff spread transforms classic banana pudding into an irresistible treat that’s perfect for gatherings, holidays, or whenever you crave a comforting dessert.
Why You’ll Love This Recipe
This Biscoff Banana Pudding recipe combines the nostalgic flavors of traditional banana pudding with the warm caramel notes of Biscoff cookies. The layers of creamy pudding, whipped cream, and fresh bananas create a dessert that is both light and satisfying.
Another reason to love this recipe is how simple it is to prepare. With just a few easy steps and no baking required, this dessert comes together quickly and tastes even better after chilling. It’s perfect for parties, potlucks, or a make-ahead dessert for family dinners.
Ingredients
2 cups cold milk
1/4 cup condensed milk
1 package (3.4 oz) instant vanilla pudding mix
3 cups heavy whipping cream
1/2 cup melted Biscoff spread
2–3 bananas, sliced
1 package (11 oz) Nilla wafers
1 package (8.8 oz) Lotus Biscoff cookies
Instructions
- In a mixing bowl, combine cold milk and condensed milk. Whisk until well combined.
- Add the instant vanilla pudding mix and whisk for about 2–3 minutes until the mixture starts to thicken.
- Place the pudding mixture in the freezer for 10–15 minutes to help it set quickly, or refrigerate for about 1 hour if you have more time.
- In a separate clean bowl, pour in the heavy whipping cream and beat until soft peaks form.
- Melt the Biscoff spread in the microwave for about 30 seconds or until smooth.
- Pour the melted Biscoff spread into the whipped cream and gently fold until fully incorporated.
- Add the prepared pudding mixture into the whipped cream mixture and fold together until smooth and creamy.
- To assemble the Biscoff Banana Pudding, begin with a layer of the cream mixture spread evenly across the bottom of a serving dish.
- Add a layer of sliced bananas, Biscoff cookies, and Nilla wafers.
- Repeat the layers until the dish is filled. Finish with a top layer of bananas and cookies.
- Cover the dessert and refrigerate for at least 2 hours before serving so the layers can set and flavors blend together.
Tips & Tricks
Use slightly ripe bananas for the best natural sweetness and texture.
For extra Biscoff flavor, drizzle melted Biscoff spread between layers.
Chilling the dessert for several hours allows the cookies to soften slightly while maintaining texture.
If you want a firmer pudding, chill it longer before assembling the dessert.
Serve in a trifle dish or clear glass bowl to showcase the beautiful layers.
Details
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: No Bake
Cuisine: American
Difficulty: Easy
Dietary Notes: Halal-friendly
Notes
You can crush some Biscoff cookies and sprinkle them on top for added texture.
If Nilla wafers are unavailable, graham crackers or butter cookies work well as substitutes.
For a richer flavor, add a drizzle of caramel sauce between layers.
Nutrition (Approximate)
Calories: 480 kcal
Protein: 5 g
Carbohydrates: 48 g
Fat: 30 g
FAQ
Can I make Biscoff Banana Pudding ahead of time?
Yes. This dessert actually tastes better when prepared several hours ahead because the layers have time to set.
How long does banana pudding last in the refrigerator?
It can be stored in the refrigerator for up to 3 days, though bananas may begin to brown after the first day.
Can I freeze banana pudding?
Freezing is not recommended because the texture of the pudding and whipped cream may change after thawing.
Can I use homemade whipped cream instead of store-bought?
Yes. Fresh whipped cream gives the pudding a lighter and richer texture.
What can I substitute for Biscoff spread?
You can use cookie butter or caramel spread for a similar flavor profile.
Storage
Store Biscoff Banana Pudding in an airtight container in the refrigerator for up to 3 days.
To keep bananas from browning too quickly, lightly toss slices in lemon juice before layering.
Serve chilled for the best texture and flavor.
Similar Recipes
Biscoff Banana Pudding
Ingredients
- 2 cups cold milk
- 1/4 cup condensed milk
- 1 package 3.4 oz instant vanilla pudding mix
- 3 cups heavy whipping cream
- 1/2 cup melted Biscoff spread
- 2 –3 bananas sliced
- 1 package 11 oz Nilla wafers
- 1 package 8.8 oz Lotus Biscoff cookies
Instructions
- In a mixing bowl, combine cold milk and condensed milk. Whisk until well combined.
- Add the instant vanilla pudding mix and whisk for about 2–3 minutes until the mixture starts to thicken.
- Place the pudding mixture in the freezer for 10–15 minutes to help it set quickly, or refrigerate for about 1 hour if you have more time.
- In a separate clean bowl, pour in the heavy whipping cream and beat until soft peaks form.
- Melt the Biscoff spread in the microwave for about 30 seconds or until smooth.
- Pour the melted Biscoff spread into the whipped cream and gently fold until fully incorporated.
- Add the prepared pudding mixture into the whipped cream mixture and fold together until smooth and creamy.
- To assemble the Biscoff Banana Pudding, begin with a layer of the cream mixture spread evenly across the bottom of a serving dish.
- Add a layer of sliced bananas, Biscoff cookies, and Nilla wafers.
- Repeat the layers until the dish is filled. Finish with a top layer of bananas and cookies.
- Cover the dessert and refrigerate for at least 2 hours before serving so the layers can set and flavors blend together.
Notes
Conclusion
Biscoff Banana Pudding is a rich and creamy no-bake dessert that blends the classic comfort of banana pudding with the irresistible caramel flavor of Biscoff. With simple ingredients and easy preparation, it’s a dessert that looks impressive and tastes even better after chilling. Perfect for sharing with friends and family, this layered treat is guaranteed to become a favorite.