Biscoff Banana Pudding (Printable)

Layers of creamy vanilla pudding, fresh bananas, and caramel-spiced Biscoff cookies make this luscious no-bake dessert.

# What You'll Need:

→ Pudding Base

01 - 2 cups cold whole milk
02 - 1 (5.1 oz) package instant vanilla pudding mix
03 - 1 (14 oz) can sweetened condensed milk
04 - 1 cup heavy whipping cream
05 - 1 teaspoon pure vanilla extract

→ Fruit & Cookies

06 - 3 large ripe bananas, sliced
07 - 32 Biscoff cookies (about 1 package), plus extra for garnish

→ Topping

08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
11 - Crushed Biscoff cookies, for garnish

# How-To Steps:

01 - Whisk together cold milk and instant vanilla pudding mix in a large mixing bowl for 2 minutes. Let stand for 5 minutes to thicken.
02 - Stir sweetened condensed milk into the thickened pudding until thoroughly incorporated.
03 - In a separate bowl, whip 1 cup heavy cream to soft peaks. Fold whipped cream and vanilla extract into pudding mixture until smooth and uniform.
04 - Arrange one layer of Biscoff cookies in the bottom of a trifle dish or 9x13-inch baking dish.
05 - Top cookie layer with half of the banana slices, followed by half of the pudding mixture.
06 - Repeat layering with remaining cookies, bananas, and pudding mixture.
07 - Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld and cookies to soften properly.
08 - Whip remaining 1 cup heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spread or pipe over chilled pudding.
09 - Sprinkle crushed Biscoff cookies over the top and add extra banana slices if desired. Serve chilled.

# Expert Suggestions:

01 -
  • The cookies become incredibly tender while still holding their shape
  • No oven required means summer desserts without heating up the kitchen
  • The pudding develops a subtle caramel flavor from the cookie layers
02 -
  • The pudding needs those 4 hours minimum for the cookies to properly soften
  • Slicing bananas just before assembling keeps them from oxidizing too much
  • This dessert is best within 24 hours before the bananas start to brown
03 -
  • Room temperature ingredients combine more smoothly than cold ones
  • A hand mixer works better than a stand mixer for the small amount of whipped cream needed

Go Back