This Biscoff banana pudding recipe is an easy no bake dessert that everyone will be obsessed with! Creamy pudding, Biscoff cookies and fresh bananas all layered together in a decadent dessert.
If you love easy and delicious no bake desserts, try my simple Tiramisu cake!
BISCOFF BANANA PUDDING RECIPE
What is better than banana pudding? Adding Biscoff cookies to it! This easy banana pudding recipe with Biscoff cookies is totally changing the game. Creamy and fluffy pudding, Biscoff cookies and fresh bananas all layered together into a delicious and easy no bake dessert. This pudding dessert is great to make for the holidays, potlucks or when craving a sweet treat!
WHAT YOU NEED-
- Biscoff Cookies– You want to use classic Biscoff cookies for this recipe. If you want to keep it classic, just use the classic vanilla Wafer cookies.
- Bananas– Fresh bananas are the key to this pudding dessert! Be sure to use ripe bananas, but not overly ripe ones. You want the bananas to still have a little green on them so that they don’t turn brown and mushy so fast, allowing you to keep your banana pudding fresh for a couple of days!
- Pudding– Use a good quality pack of powdered instant vanilla pudding, I like to use the Jello brand. You can use either classic or sugar- free if preferred.
- Condensed Milk– Adding condensed milk to the pudding mix gives it a milky, creamy texture that totally elevates this dish! You can use either regular or fat free condensed milk.
- Milk– To get the perfect texture of pudding you want to use either whole milk or 2% milk!
- Heavy Cream– For whipped cream, this recipe calls for heavy whipping cream or heavy cream. Once whipped, it gives you a delicious light and fluffy whipped cream.
- Vanilla– Either vanilla extract or vanilla bean paste can be used! This adds additional rich flavors to the pudding mix. I love using vanilla bean paste for a richer flavor.
HOW TO MAKE BANANA PUDDING
With just a few simple steps you can have this delicious banana pudding recipe ready in no time!
- Whisk together the cold milk and vanilla pudding mix until thick, then mix in the condensed milk and vanilla. Chill in the fridge for 10 minutes.
- Mix the heavy cream with a mixer at high speed until stiff peaks form. Then gently fold the whipped cream into the pudding, creating a fluffy pudding mix.
- Spread one-third of the pudding mix in a casserole dish. (You can use a casserole dish or a trifle serving bowl.)
- Top with Biscoff cookies and sliced fresh bananas.
- Add half of the remaining pudding, then repeat with another layer of cookies and bananas.
- Finish with the final layer of pudding, using the remaining pudding, covering everything evenly.
- Cover the dish and refrigerate for at least 6 hours or overnight.
- Before serving, top with crushed Biscoff cookies and fresh banana slices. (Add the fresh banana slices just before serving to prevent browning.)
- Serve and enjoy!
| WHAT DO I PUT MY PUDDING IN? There isn’t a set dish you have to make this pudding in, you can use whatever dish, as long as it all fits! I made my pudding in a 10×7 casserole dish along with 2 single serve dishes. You can use a 9×13 casserole dish, a serving bowl, or even a trifle serving bowl. Depending on the size of your dish, you might have more than 2 layers! |
SINGLE SERVE BANANA PUDDING
Make this easy banana pudding in single serve cups! This is great for parties and potlucks! You can use plastic pudding cups or bowls!
- Add 1-2 scoops of pudding on the bottom of the serving cup. Then add a layer of halved or crushed Biscoff cookies and bananas.
- Add another layer of pudding and repeat it to fill the cup.
- Continue making cups, evenly dividing everything among your serving cups.
- Add all the cups to a platter, cover and refrigerate for 6 hours or overnight. (Adding the cups to the platter makes it easier to transfer the serving cups!)
- Before serving, top off the cups with Biscoff cookies and fresh banana slices and serve!
BANANA PUDDING VARIATIONS
Have fun with your banana pudding and make different flavors and variations!
- Chocolate Banana Pudding– Swap the vanilla pudding mix for chocolate pudding mix! Or add a layer of chocolate pudding to the classic style! I prefer to use classic vanilla wafers for this version, instead of Biscoff cookies.
- Classic Banana Pudding- Keep it simple and classic and make a classic banana pudding by swapping the Biscoff cookies for classic Vanilla wafers!
- Peanut Butter Banana Pudding- Incorporate peanut butter into your pudding! Add some peanut butter into the pudding mix and swap the Biscoff cookies for nutter butter cookies.
- Mixed Berry Banana Pudding– Add bananas and mixed berries to your pudding for a berry banana pudding.
- Berry Cheesecake Pudding– Take this pudding up a notch and make it cheesecake style! Use cheesecake flavored pudding mix and swap the cookies for graham crackers and swap the bananas for berries!
QUESTIONS YOU MIGHT HAVE:
I don’t crush my cookies; I add whole or halved cookies in my layers. You can totally use crushed cookies if preferred, just don’t crush them too fine.
Yes, if you want to make this recipe easier you can just use a cool whip! I recommend using the zero-sugar cool whip to avoid this dish from being too sweet.
No! You can use Nilla wafers, Biscoff cookies, shortbread cookies, or even graham crackers.
Yes, this dessert is on the sweeter side, but the whipped heavy cream totally helps balance out the sweetness!
Yes, this dish is better the next day, to allow the cookies and layers to soak. You can make it 1-2 days ahead of time, but no earlier or you have mushy brown bananas on the inside.
Yes, the bananas will eventually brown after 2-3 days. To avoid them from browning too early, use slightly under ripe bananas.
OTHER DESSERT RECIPES-
If you have a sweet tooth, try these other delicious desserts!
Biscoff Banana Pudding Recipe
Ingredients
- 2 1/2 cups sliced bananas about 6 medium bananas
- 14 oz biscoff cookies
Vanilla Pudding-
- 3.4 oz instant vanilla pudding 1 package
- 2 1/2 cups cold whole milk
- 1/2 cup condensed milk
- 2 tsp vanilla bean paste or vanilla extract
- 2 cups heavy cream
Instructions
- In a large bowl, whisk the cold milk and vanilla pudding mix until a thick pudding forms. Add the condensed milk and vanilla, then mix until fully combined.1/2 cup condensed milk, 3.4 oz instant vanilla pudding, 1 package, 2 1/2 cups cold whole milk, 2 tsp vanilla bean paste, or vanilla extract
- Cover and chill in the fridge for 10 minutes. (This helps the pudding fully set and thicken.)
- Meanwhile, add the heavy cream to a deep bowl and mix on high until light and fluffy with stiff peaks. (It should be like whipped cream.)2 cups heavy cream
- Remove the pudding from the fridge and, with a spatula, fold the whipped cream in the pudding until everything is fully combined.
- Cover the bottom of the casserole dish with a layer of the pudding mix (about one-third of the pudding), spreading it evenly. (You can use a large or small casserole dish or any serving dish.)
- Add Biscoff cookies (whole or halved) over the pudding mix, covering the entire dish. Top with sliced bananas, cut about 1/4 inch thick.2 1/2 cups sliced bananas, about 6 medium bananas, 14 oz biscoff cookies
- Add half of the remaining pudding mix on top, spreading it into an even layer.
- Repeat with another layer of Biscoff cookies and banana slices.
- Finish by spreading the rest of the pudding mix evenly over the dish, fully covering the cookies and bananas.
- Cover the Biscoff banana pudding with plastic wrap and chill in the fridge for at least 6 hours or overnight.
- Right before serving, top the Biscoff banana pudding with additional crushed Biscoff cookies and fresh banana slices. (Add the fresh banana slices just before serving to prevent browning.)
- Serve and enjoy!
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