Description
This indulgent Biscoff Banana Pudding combines creamy vanilla pudding with the unique caramelized flavor of Biscoff cookie butter, layers of fresh bananas, and crunchy Biscoff cookies. Perfectly chilled for several hours, this dessert is a luscious, crowd-pleasing treat that’s both easy to make and irresistibly delicious.
Ingredients
Scale
Pudding Mixture
- 1 14-ounce can sweetened condensed milk
- 1½ cups ice cold water
- 1 3.4-ounce box instant vanilla pudding mix
- ½ cup Biscoff cookie butter (melted in the microwave for 20 seconds)
Whipped Cream
- 3 cups heavy whipping cream
Other Ingredients
- 32 Biscoff cookies (one whole package)
- 5 large bananas, sliced
Instructions
- Prepare the vanilla pudding mixture: In a large bowl, whisk together the sweetened condensed milk, instant vanilla pudding mix, and ice cold water for about 1 minute until fully combined and smooth. Then stir in the melted Biscoff cookie butter until the mixture is uniform in color and flavor.
- Whip the heavy cream: In a separate large bowl, using a mixer, whip the heavy whipping cream until stiff peaks form, ensuring it achieves a light and fluffy texture.
- Fold whipped cream into pudding mixture: Gently fold the whipped cream into the pudding mixture carefully to avoid deflating it. Continue folding until there are no visible streaks of pudding and the mixture is smooth and creamy.
- Assemble the layers: In a 9×13-inch dish or a trifle bowl, spread one-third of the pudding mixture evenly on the bottom. Top this layer with half (16) of the Biscoff cookies, followed by a layer of sliced bananas. Repeat this layering process once more with another third of the pudding, remaining 16 cookies, and bananas.
- Finish with the top layer: Spread the remaining pudding mixture on top to cover the final banana and cookie layers. Cover the dish with plastic wrap or a lid, and refrigerate for 3 to 4 hours, or up to 8 hours to allow the flavors to meld and the pudding to set.
- Add final garnishes and serve: Before serving, sprinkle crushed Biscoff cookie crumbs over the top, add extra banana slices, and drizzle melted Biscoff cookie butter for a decorative and flavorful finish. Serve chilled.
Notes
- For best results, use ripe but firm bananas to avoid mushiness after chilling.
- Melt the Biscoff cookie butter gently to ensure it folds smoothly into the pudding mixture without clumping.
- This dessert can be prepared up to one day in advance and kept covered in the refrigerator.
- Ensure the whipped cream is whipped to stiff peaks to maintain the light texture of the pudding.
- For a gluten-free version, substitute Biscoff cookies with a gluten-free cookie of similar texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 360 kcal
- Sugar: 36 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: Biscoff banana pudding, banana dessert, no-bake pudding, Biscoff cookie butter recipe, layered pudding dessert
