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Biscoff Banana Pudding Recipe

Biscoff Banana Pudding Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (no-bake)
  • Total Time: 4 hours 20 minutes (includes chilling)
  • Yield: 10 servings 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Biscoff Banana Pudding is a creamy, no-bake dessert that combines the caramelized spice flavor of Biscoff cookies with layers of ripe bananas and vanilla pudding. This treat delivers a nostalgic, comforting sweetness with a delicious twist from crunchy Biscoff cookie crumbles between each layer, making it perfect for gatherings, summer treats, or whenever you want an easy, impressive dessert.

Ingredients

Units Scale

For the Pudding Layer

  • 2 (3.4 oz) boxes instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 teaspoon vanilla extract

For the Cream Cheese Layer

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream

For Assembly

  • 30 Biscoff cookies (about 1 1/2 sleeves), plus extra for garnish
  • 4–5 ripe bananas, sliced
  • Whipped cream, for topping (optional)
  • Crushed Biscoff cookies, for garnish

Instructions

  1. Prepare the Pudding Layer: In a large mixing bowl, whisk together the instant vanilla pudding mix, cold milk, and vanilla extract for 2-3 minutes until thickened. Set aside to allow the pudding to set while you prepare other components.
  2. Make the Cream Cheese Layer: In another medium bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes. Add the heavy whipping cream and continue to beat until soft peaks form and the mixture is light and airy.
  3. Layer the Cookies and Bananas: In a 9×13-inch dish or a large trifle bowl, create a base layer by arranging Biscoff cookies in a single layer. Top with a layer of sliced bananas, spreading them evenly over the cookies.
  4. Add the Cream Cheese Mixture: Dollop half of the cream cheese mixture over the bananas and gently spread it to cover the fruit evenly.
  5. Add the Pudding: Spread half of the vanilla pudding over the cream cheese layer, smoothing it out with a spatula.
  6. Repeat the Layers: Add another layer of Biscoff cookies, then bananas, followed by the remaining cream cheese mixture and then the remaining pudding, spreading each layer smoothly.
  7. Chill: Cover the pudding and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld and the cookies to soften.
  8. Finish and Serve: Before serving, top with whipped cream and sprinkle with crushed Biscoff cookies for extra crunch and flavor.

Notes

  • Biscoff cookies can be replaced with graham crackers or vanilla wafers if necessary, but you’ll sacrifice the signature spiced flavor.
  • Use very ripe bananas for the best sweetness and flavor.
  • Dessert is best eaten within 24-36 hours, as the bananas will begin to brown over time.
  • To prevent banana browning, gently toss the slices with a little lemon juice before layering.
  • For individual servings, layer ingredients in mason jars or cups.

Nutrition

  • Serving Size: 1/10th of recipe
  • Calories: 400
  • Sugar: 31g
  • Sodium: 320mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Find it online: https://newsvks.com/biscoff-banana-pudding-recipe/