This isn’t your grandma’s classic banana pudding, but it’s guaranteed to be just as comforting and absolutely addictive! We’re taking that creamy, dreamy no-bake classic and infusing it with the warm, caramelized spice of Biscoff cookies and cookie butter. It’s an unforgettable dessert that is perfect for any occasion but easy enough for a weeknight treat.
The layers of smooth, rich Biscoff-swirled vanilla pudding, whole crisp Biscoff cookies, and fresh banana slices create a melt-in-your-mouth texture that is simply irresistible.
Recipe Details
- Flavor Profile: Sweet, creamy, and deeply caramelized with hints of cinnamon, ginger, and clove from the Biscoff cookie butter.
- Texture: Incredibly light and smooth pudding thanks to the folded whipped cream, contrasted by soft, sweet banana slices and crisp, softening Biscoff cookies.
- Time Commitment: This is a zero-oven recipe! It requires about 15 minutes of active prep time, followed by a mandatory chill time of 3–4 hours (or up to 8 hours) for the layers to set.
- Difficulty Level: Easy it involves simple whisking and folding, making it a perfect beginner-friendly dessert.
What You’ll Need
This recipe is built around three simple, glorious components: a luxurious Biscoff vanilla pudding base, fresh fruit, and the iconic Biscoff cookies. The base comes together quickly using sweetened condensed milk, instant pudding mix, and a good amount of heavy cream for that wonderfully airy texture. The real star, of course, is the Biscoff cookie butter, which gets swirled into the pudding for maximum flavor.
Ingredient Notes
- Sweetened Condensed Milk – This provides the rich sweetness and body for the pudding. Make sure you are using condensed milk, not evaporated milk.
- Ice Cold Water – This is essential for helping the instant pudding set up quickly and firmly when combined with the condensed milk.
- Instant Vanilla Pudding Mix – Use a standard 3.4 oz box. Instant pudding is the key to this no-cook, quick-setting dessert.
- Biscoff Cookie Butter – This is the heart of the flavor! Melting it briefly helps it incorporate smoothly into the pudding mixture, ensuring an even, delicious Biscoff flavor throughout.
- Heavy Whipping Cream – When whipped, it creates the essential light and fluffy texture. Use heavy cream or heavy whipping cream, making sure it’s very cold before whipping.
- Biscoff Cookies – These are layered whole, providing structure and crunch. As they chill, they absorb the pudding, turning deliciously cake-like.
- Bananas – Choose large, ripe bananas that are still mostly yellow with very few brown spots for the best flavor and texture in the dessert.
Add-ins and Substitutions
You can easily adjust this recipe to suit your preferences without changing the simple no-bake method:
- Lighten it up: Use fat-free sweetened condensed milk and sugar-free instant vanilla pudding mix. You can also substitute the heavy cream with full-fat coconut cream (chilled overnight) for a tropical hint.
- Spice it up: Add a teaspoon of ground cinnamon or a pinch of nutmeg to the heavy whipping cream before whipping it to enhance the warm spices already present in the Biscoff flavor.
- Different Fruit: While this is a banana pudding, you could swap out one layer of bananas for sliced fresh strawberries or peaches in the summertime.
How to Make Biscoff Banana Pudding
This layered dessert comes together quickly, with the hardest part being the wait time while it sets up in the refrigerator!
- Prepare the Pudding Base: In a large mixing bowl, whisk together the 14-ounce can of sweetened condensed milk, 1 1/2 cups of ice-cold water, and the box of instant vanilla pudding mix until they are well combined. This should take about one minute of whisking.
- Add the Biscoff Flavor: Melt the 1/2 cup of Biscoff cookie butter in the microwave for 20 seconds to make it pourable. Add the melted cookie butter to the pudding mixture and continue to mix until it is fully incorporated and uniform in color.
- Whip the Cream: In a separate, large bowl, use a hand mixer or stand mixer to whip the 3 cups of heavy cream until firm, stiff peaks form. The whipped cream should hold its shape when you lift the whisk.
- Fold and Combine: Gently fold the whipped cream into the Biscoff pudding mixture. Use a large rubber spatula and cut down the middle, then sweep up the side and over the mixture, turning the bowl as you go. Continue this careful folding motion until no streaks of vanilla pudding remain and the mixture is uniformly fluffy.
- Build the Layers: In your 9×13 dish or trifle bowl, begin the layering process. Start by spreading 1/3 of the prepared Biscoff vanilla pudding mixture across the bottom. Next, top this layer with 16 whole Biscoff cookies and a single layer of fresh banana slices. Repeat this process once more, using another 1/3 of the pudding, 16 cookies, and more banana slices.
- Finish and Chill: Finish the dessert by spreading the remaining vanilla pudding mixture smoothly over the top layer of bananas and cookies. Cover the dish tightly with plastic wrap and chill it in the refrigerator for a minimum of 3 to 4 hours, or up to 8 hours for maximum firmness.
- Serve: When you are ready to serve, garnish the top with crushed Biscoff cookie crumbs, fresh banana slices, and a drizzle of extra melted cookie butter.
Pro Tip: Don’t rush the chill time! Allowing the pudding to chill for at least 3 to 4 hours is crucial. This time lets the instant pudding fully set and allows the Biscoff cookies to soften, giving the dessert its signature cake-like texture.
Recipe Tips
- Ensure Cold Ingredients: Always use ice-cold water and cold heavy whipping cream. Cold ingredients are essential for the instant pudding to set correctly and for the cream to whip up properly into stiff peaks.
- Don’t Overmix the Pudding: When combining the sweetened condensed milk, water, and pudding mix, whisk only until combined. Over-whisking instant pudding can sometimes result in a gritty texture.
- Be Gentle When Folding: When incorporating the whipped cream, fold it in gently. This step prevents the air from collapsing, which keeps the finished pudding light and airy, instead of dense.
- Prevent Banana Browning: Slice the bananas just before layering to prevent browning. If you are preparing this far in advance, dipping the banana slices in a tiny bit of lemon juice diluted with water can help them stay golden.
- Trifle Presentation: For a stunning visual display, use a clear glass trifle bowl! This showcases the beautiful layers of creamy pudding, caramelized cookies, and fresh bananas.
FAQs
Q: Can I use cooked pudding instead of instant? A: No, this recipe specifically relies on instant vanilla pudding mix which sets quickly without heat and requires a specific ratio of cold liquid (sweetened condensed milk and water) to achieve the right consistency.
Q: How do I store the leftovers? A: Cover the dish tightly with plastic wrap and store any leftovers in the refrigerator for up to 3 days. After that, the bananas will start to soften too much.
Q: My whipped cream isn’t forming stiff peaks. What went wrong? A: Your cream likely wasn’t cold enough, or your mixing bowl might have been slightly warm or oily. Start with very cold cream, and if possible, chill your mixing bowl and whisk attachment for 10 minutes before whipping.
Serving Suggestions
This rich and flavorful banana pudding is substantial enough to be a standalone dessert, but here are some delightful pairings:
- A Hot Drink: Serve alongside a fresh cup of coffee or espresso, or a warm cup of spiced cider during the colder months.
- Chocolate Sauce: A light drizzle of dark chocolate ganache or sauce adds a lovely layer of bittersweet complexity.
- Fruity Topping: Pair the rich pudding with a dollop of freshly whipped cream (if you didn’t use all of it in the recipe) and some fresh, tart raspberries or blueberries.
Make This Recipe in Advance
This is a fantastic dessert for making ahead! You can prepare the entire Biscoff Banana Pudding, right up to the final garnishes, up to 1 day (24 hours) in advance. It needs a minimum of 3 to 4 hours in the refrigerator to set, so start the dessert in the morning or the night before you plan to serve it.
Keep the pudding covered tightly with plastic wrap while chilling to prevent the top layer from drying out or absorbing refrigerator odors. Do not add the final crushed cookie garnish until just before serving to ensure the crumbs are crisp.
Biscoff Banana Pudding
- Total Time: 4 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Biscoff Banana Pudding takes the classic no-bake dessert and elevates it with the warm, caramelized spice of Biscoff cookies and cookie butter.
Layers of creamy, dreamy vanilla pudding swirled with cookie butter, fresh banana slices, and crisp Biscoff cookies create an unforgettable, melt-in-your-mouth dessert that’s perfect for any occasion and incredibly easy to make.
Ingredients
For the Biscoff Pudding Base
- 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
- 1 and 1/2 cups ice-cold water
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1/2 cup Biscoff cookie butter
For the Whipped Cream and Layers
- 3 cups heavy whipping cream, very cold
- 4–5 large ripe bananas, sliced
- 32–40 Biscoff cookies (about half a 8.8oz package)
Instructions
Step 1: Prepare the Pudding Base
In a large mixing bowl, whisk together the 14-ounce can of sweetened condensed milk, 1 and 1/2 cups of ice-cold water, and the box of instant vanilla pudding mix until they are well combined. This should take about one minute of whisking.
Step 2: Add the Biscoff Flavor
Melt the 1/2 cup of Biscoff cookie butter in the microwave for 20 seconds to make it pourable. Add the melted cookie butter to the pudding mixture and continue to mix until it is fully incorporated and uniform in color.
Step 3: Whip the Cream
In a separate, large bowl, use a hand mixer or stand mixer to whip the 3 cups of heavy cream until firm, stiff peaks form. The whipped cream should hold its shape when you lift the whisk.
Step 4: Fold and Combine
Gently fold the whipped cream into the Biscoff pudding mixture. Use a large rubber spatula and cut down the middle, then sweep up the side and over the mixture, turning the bowl as you go. Continue this careful folding motion until no streaks of vanilla pudding remain and the mixture is uniformly fluffy.
Step 5: Build the Layers
In your 9×13 dish or trifle bowl, begin the layering process. Start by spreading 1/3 of the prepared Biscoff vanilla pudding mixture across the bottom. Next, top this layer with 16 whole Biscoff cookies and a single layer of fresh banana slices. Repeat this process once more, using another 1/3 of the pudding, 16 cookies, and more banana slices.
Step 6: Finish and Chill
Finish the dessert by spreading the remaining vanilla pudding mixture smoothly over the top layer of bananas and cookies. Cover the dish tightly with plastic wrap and chill it in the refrigerator for a minimum of 3 to 4 hours, or up to 8 hours for maximum firmness.
Step 7: Serve
When you are ready to serve, garnish the top with crushed Biscoff cookie crumbs, fresh banana slices, and a drizzle of extra melted cookie butter (optional).
Notes
Prevent Banana Browning: Slice the bananas just before layering to prevent browning. If you are preparing this far in advance, dipping the banana slices in a tiny bit of lemon juice diluted with water can help them stay golden.
Storage Instructions: Cover the dish tightly with plastic wrap and store any leftovers in the refrigerator for up to 3 days. After that, the bananas will start to soften too much.
Lightened Variation: To make a lighter version, use fat-free sweetened condensed milk and sugar-free instant vanilla pudding mix. You can also substitute the heavy cream with full-fat coconut cream (chilled overnight).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 48g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: Biscoff Banana Pudding, No-Bake Dessert, Cookie Butter Recipe, Easy Dessert, Layered Pudding, Speculoos Dessert
