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–+ servings
Two spoons in a serving dish of biscoff banana pudding where a section has been scooped out.

Biscoff Banana Pudding

Author: Gail Ng
Creamy biscoff banana pudding made with biscoff cookies for a delicious spiced twist on a classic no-bake dessert
5 from 33 votes
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Prep Time 40 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Yield 8 servings
Category Dessert
Cuisine American

Equipment

Ingredients
  

  • 350 g milk, cold
  • 397 g sweetened condensed milk, 1 can
  • 102 g instant vanilla pudding mix, 1 package
  • 470 g whipping cream
  • 26 biscoff cookies
  • 4 large ripe bananas

Instructions
 

  • In a medium bowl, whisk together cold milk, condensed milk, and vanilla pudding mix until the pudding mix has dissolved. Set aside in the fridge to set while you make the whipped cream.
    Left to right: pouring a can of condensed milk into a bowl of milk, stirring pudding mix into a bowl of milk.
  • In a large mixing bowl, add whipping cream. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it becomes firm peaks.
    Left to right: whipping cream with a hand mixer, whipped cream in a bowl.
  • Add the chilled pudding mixture to the whipped cream and fold them together with a spatula until no streaks remain.
    Left to right: pouring pudding into a bowl of whipped cream, folding pudding and whipped cream together with a spatula.
  • Add half of this pudding mixture to a 9x13" dish. Use a spatula to spread it into an even layer.
    Left to right: dropping pudding into a serving dish from a spatula, smoothing pudding out into an even layer with a spatula.
  • Slice the bananas into ¼" thick coins and add about ¾ of them on top of the pudding layer. Crumble up about 18 biscoff cookies and sprinkle them on top of the banana layer.
    Left to right: a layer of banana slices on top of pudding layer, a layer of crumbled biscoff cookies on top of banana layer.
  • Add the rest of the pudding mixture on top and spread it out into an even layer.
    Left to right: dropping pudding mixture into dish from a spatula, spreading pudding across biscoff cookie layer with a spatula.
  • Repeat adding the rest of the biscoff cookies and banana slices on top as garnish. If you want to serve your banana pudding in the dish 1-2 days later, slice and add the last banana on top right before serving to prevent them from turning brown.
    Left to right: hand placing half of a biscoff cookie on top of a dish of banana pudding, hand placing a banana slice on top of banana pudding.
  • Cover and chill the biscoff banana pudding in the fridge for at least 2 hours or overnight before serving. Serve by scooping directly from the dish or divide into smaller containers if you prefer it to be mixed.

Video

Nutrition

Calories: 682kcal | Carbohydrates: 91g | Protein: 11g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 412mg | Potassium: 597mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1106IU | Vitamin C: 7mg | Calcium: 272mg | Iron: 2mg
Keywords biscoff banana pudding
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