Biscoff Banana Pudding
There’s comfort food, and then there’s this. Biscoff Banana Pudding is the dreamy dessert you didn’t know you needed. Creamy layers of vanilla pudding, ripe bananas, and clouds of whipped topping are elevated to something unforgettable with the rich, caramel-spiced flavor of Biscoff cookies. And when you drizzle that Biscoff spread on top? Oh, it’s game over. One spoonful and you’ll be hooked.
Behind the Recipe
This recipe was born out of a craving for something nostalgic yet new. I wanted the comfort of traditional banana pudding but with a little twist, something that felt familiar but also like a sweet surprise. Enter Biscoff. That deep cookie butter flavor brings a warm, cinnamon-kissed richness that perfectly complements the bananas and cream. I whipped it up for a family gathering once and now it’s the most requested dessert at every occasion.
Recipe Origin or Trivia
Banana pudding is a true Southern classic, traditionally made with layers of vanilla wafers, sliced bananas, and custard or pudding. It’s been a staple at potlucks and family dinners for decades. The addition of Biscoff, a Belgian cookie originally known as speculoos, gives this beloved dessert a European twist. These cookies are packed with cinnamon, nutmeg, and caramel notes which make them a perfect match for banana pudding’s creamy sweetness.
Why You’ll Love Biscoff Banana Pudding
This dessert is pure comfort, packed with creamy, crunchy, and sweet layers in every spoonful.
Versatile: Perfect for gatherings, date nights, or an indulgent treat for one.
Budget-Friendly: Uses affordable pantry staples and ripe bananas.
Quick and Easy: No baking, no stress. Just layer and chill.
Customizable: Add nuts, chocolate, or caramel drizzle for fun variations.
Crowd-Pleasing: Everyone loves banana pudding — and this version takes it up a notch.
Make-Ahead Friendly: Best when chilled, so it’s perfect to prep the day before.
Great for Leftovers: Stays fresh for days and gets even more flavorful over time.
Chef’s Pro Tips for Perfect Results
A few simple tricks can take your pudding from good to gourmet.
Use ripe but firm bananas to keep them from turning mushy.
Whip your cream fresh if you can — it gives the pudding a luxurious texture.
Layer smartly: Start with cookies, then pudding, then bananas. Repeat.
Chill for at least 4 hours to allow the flavors to meld and cookies to soften slightly.
Drizzle warm Biscoff spread on top for a finishing touch that makes people swoon.
Kitchen Tools You’ll Need
This recipe doesn’t require much — just a few basics from your kitchen.
Mixing Bowls: For whipping cream and combining pudding.
Whisk or Electric Mixer: To get that whipped cream light and fluffy.
Rubber Spatula: For folding and layering.
Serving Dish: A trifle dish, 9×13 baking dish, or any pretty bowl.
Spoon or Ice Cream Scoop: To help with layering neatly.
Ingredients in Biscoff Banana Pudding
These simple ingredients come together to create something truly magical.
Biscoff Cookies: 2 cups crushed + extra for topping – These add that signature caramel-cinnamon crunch.
Ripe Bananas: 4 medium, sliced – Soft and sweet, they balance the richness perfectly.
Instant Vanilla Pudding Mix: 2 packages (3.4 oz each) – Creates a silky, flavorful base.
Whole Milk: 3 cups – Helps the pudding set to a creamy texture.
Heavy Whipping Cream: 1 1/2 cups – Whipped into clouds for a fluffy layer.
Powdered Sugar: 2 tablespoons – Lightly sweetens the whipped cream.
Vanilla Extract: 1 teaspoon – Adds warmth and depth to the cream.
Biscoff Spread: 1/2 cup, melted – Drizzled on top for that irresistible finish.
Ingredient Substitutions
Don’t have something on hand? Try these easy swaps.
Biscoff Cookies: Graham crackers or digestive biscuits.
Whole Milk: Any milk or non-dairy alternative.
Heavy Cream: Cool Whip or a dairy-free whipped topping.
Vanilla Pudding Mix: Banana pudding mix or homemade custard.
Powdered Sugar: Omit if using sweetened whipped topping.
Ingredient Spotlight
Biscoff Cookies: These spiced, caramelized biscuits add a toasty crunch that transforms basic banana pudding into something luxurious. They hold up well in layers and melt slightly into the cream for the best texture.
Bananas: Ripe bananas bring natural sweetness and tropical flair. Their creaminess pairs beautifully with the smooth pudding and rich cookie base.
Instructions for Making Biscoff Banana Pudding
Let’s build this beauty together. It’s a no-bake, no-fuss treat you’ll make again and again.
Preheat Your Equipment: No need! This is a no-bake dessert, so just clear some fridge space.
Combine Ingredients: In a bowl, whisk together pudding mix and milk until smooth and thick. In another bowl, whip the cream with powdered sugar and vanilla until soft peaks form.
Prepare Your Cooking Vessel: Choose a deep serving dish or trifle bowl and set it nearby for layering.
Assemble the Dish: Start with a layer of crushed Biscoff cookies. Then add half the pudding, a layer of banana slices, and a layer of whipped cream. Repeat the layers.
Cook to Perfection: No baking required. Just drizzle melted Biscoff spread over the top and sprinkle with crushed cookies.
Finishing Touches: Cover and refrigerate for at least 4 hours, or overnight if possible.
Serve and Enjoy: Scoop into bowls or glasses and savor every creamy, crunchy, sweet bite.
Texture & Flavor Secrets
This dessert is all about luscious, creamy textures with just the right crunch. The whipped cream and pudding create a cloud-like softness, the bananas melt into every bite, and the Biscoff cookies offer caramel warmth with a tiny snap that softens over time. That cookie butter drizzle on top? It adds rich, silky sweetness and ties it all together.
Cooking Tips & Tricks
Here’s how to make your pudding unforgettable:
Let it chill overnight for even better flavor.
Use a piping bag to add whipped cream if you want it to look fancy.
Add a pinch of sea salt to the Biscoff drizzle to balance the sweetness.
What to Avoid
Here’s what can go wrong and how to prevent it:
Using underripe bananas. They lack flavor and don’t blend well.
Not chilling long enough. The layers won’t set properly.
Skipping whipped cream. Store-bought is fine, but don’t leave it out completely.
Nutrition Facts
Servings: 8–10
Calories per serving: 420
Note: These are approximate values.
Preparation Time
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (plus chilling)
Make-Ahead and Storage Tips
This dessert is perfect for prepping ahead. Assemble it a day in advance and let the flavors meld overnight. Cover and store in the fridge for up to 3 days. For longer storage, individual portions can be frozen, though the texture may change slightly once thawed.
How to Serve Biscoff Banana Pudding
Serve it straight from the dish, family-style, or scoop into individual parfait cups for a fancy twist. Garnish with extra Biscoff cookies, a swirl of cookie butter, or even a dusting of cinnamon. Pair it with hot coffee, chai tea, or a scoop of vanilla ice cream for extra indulgence.
Creative Leftover Transformations
Don’t let a single bite go to waste! Try these ideas:
Use leftovers as a filling for crepes or pancakes.
Layer into a milkshake or smoothie for a dessert twist.
Turn into frozen banana pudding pops by freezing in molds.
Additional Tips
Warm your Biscoff spread slightly so it drizzles smoothly.
Keep the whipped cream extra cold while beating for best results.
Add chopped nuts for crunch if you like a texture contrast.
Make It a Showstopper
For a wow-worthy presentation, layer the dessert in a clear glass trifle dish. Pipe whipped cream in swirls on top, then drizzle cookie butter in a crisscross pattern. Stand a few whole Biscoff cookies upright in the center and sprinkle with crushed ones around the edge.
Variations to Try
Chocolate Biscoff: Add a layer of chocolate pudding in between.
Nutty Banana Pudding: Stir in toasted pecans or walnuts.
Berry Banana Pudding: Add sliced strawberries or raspberries to the layers.
Coffee Twist: Add a bit of espresso powder to the pudding mix.
Vegan Version: Use plant-based pudding, non-dairy milk, and coconut whipped cream.
FAQ’s
Q1: Can I make this a day ahead?
Absolutely. In fact, it tastes better after chilling overnight.
Q2: Can I use Cool Whip instead of fresh cream?
Yes, it works great and saves time.
Q3: How do I keep bananas from browning?
Layer them between pudding and whipped cream to limit air exposure.
Q4: Is there a gluten-free version?
Yes, just use gluten-free cookies in place of Biscoff.
Q5: Can I make this in individual cups?
Definitely! Great for parties or portion control.
Q6: Does it need to be refrigerated?
Yes, always store in the fridge to keep it fresh.
Q7: Can I use homemade pudding?
Of course! Just make sure it’s thick enough to layer.
Q8: Will it get soggy?
A little softness is normal and actually makes it more delicious.
Q9: How long will it last in the fridge?
Up to 3 days when stored in an airtight container.
Q10: Can I double the recipe?
Yes, just use a larger dish or divide into two containers.
Conclusion
Biscoff Banana Pudding is a no-bake delight that combines the nostalgia of a classic dessert with the irresistible flavor of caramelized cookie butter. Whether you’re serving it at a party or just enjoying a quiet treat at home, this creamy, crunchy, dreamy dessert is one you’ll come back to again and again.
