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Biscoff Banana Pudding

Creamy Biscoff Banana Pudding with a Spiced Twist

Discover the delightful Biscoff Banana Pudding, a no-bake treat combining the buttery richness of Biscoff cookies and bananas.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding Base
  • 2 cups cold milk substitute with almond or oat milk for dairy-free
  • 1 can sweetened condensed milk can be replaced with coconut cream for a vegan option
  • 1 package instant vanilla pudding mix ensure it's instant
  • 2 cups whipping cream use heavy cream for a richer taste
For the Layers
  • 8 pieces Biscoff cookies alternative cookies may alter the taste
  • 2 pieces ripe bananas use just ripe bananas to avoid browning

Equipment

  • mixing bowl
  • spatula
  • electric mixer
  • 9x13 inch dish

Method
 

Step-by-Step Instructions for Biscoff Banana Pudding
  1. In a medium-sized mixing bowl, whisk together 2 cups of cold milk, 1 can of sweetened condensed milk, and 1 package of instant vanilla pudding mix until smooth.
  2. Cover with plastic wrap and refrigerate for about 15 minutes until it thickens.
  3. In another bowl, whip 2 cups of whipping cream on medium-high speed for about 3-4 minutes until stiff peaks form.
  4. Gently fold the thickened pudding mixture into the whipped cream.
  5. Spread half of the pudding mixture in a 9x13 inch dish.
  6. Layer half of the sliced bananas and half of the crumbled Biscoff cookies over the pudding base.
  7. Spread the remaining pudding mixture over the bananas and cookies.
  8. Top with remaining Biscoff cookie crumbles and banana slices.
  9. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.

Notes

For the best presentation, layer the cookies and bananas evenly and add fresh banana slices just before serving to avoid browning.