Biscoff Banana Pudding Recipe

Introduction

Biscoff Banana Pudding is a delightful twist on a classic dessert, combining creamy vanilla pudding with the rich flavor of Biscoff cookies and fresh bananas. It’s easy to assemble and perfect for gatherings or a comforting treat at home.

Ingredients

• 350 g cold milk
• 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

1. Step 1: In a medium bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding mix has fully dissolved. Place the mixture in the fridge to set while you prepare the whipped cream.
2. Step 2: In a large mixing bowl, whip the cream using an electric hand mixer with a whisk attachment until firm peaks form.
3. Step 3: Gently fold the chilled pudding mixture into the whipped cream with a spatula until there are no visible streaks.
4. Step 4: Spread half of the pudding mixture evenly into a 9×13-inch dish using a spatula.
5. Step 5: Slice the bananas into 1/4-inch thick rounds. Layer about 3/4 of the banana slices over the pudding. Crumble approximately 18 Biscoff cookies and sprinkle them over the bananas.
6. Step 6: Spread the remaining pudding mixture over the cookie and banana layer evenly.
7. Step 7: Garnish the top with the remaining banana slices and Biscoff cookies. If you plan to serve this pudding 1-2 days later, add the last banana slices right before serving to keep them from browning.
8. Step 8: Cover the dish and chill in the refrigerator for at least 2 hours or overnight before serving. Serve by scooping directly from the dish or portion into smaller containers if you prefer it to be mixed.

Tips & Variations

• For extra crunch, reserve some whole Biscoff cookies to sprinkle on top right before serving.
• Use ripe but firm bananas to avoid them becoming mushy in the pudding layers.
• Try adding a splash of coffee or espresso to the pudding mixture for a subtle mocha twist.
• If you prefer a lighter dessert, substitute half of the whipping cream with Greek yogurt when folding in the pudding.

Storage

Store the Biscoff Banana Pudding covered in the fridge for up to 3 days. To keep banana slices fresh, add the final layer of bananas just before serving. Reheat is not necessary; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Biscoff Banana Pudding ahead of time?

Yes, this pudding tastes even better after chilling overnight, as the flavors meld together. Just add the last banana slices right before serving to keep them from browning.

Can I substitute the whipping cream?

You can replace whipping cream with a lighter option like Greek yogurt or use coconut cream for a dairy-free version, though this will change the texture slightly.

Biscoff Banana Pudding Recipe

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Delight in the creamy, dreamy Biscoff Banana Pudding featuring layers of smooth vanilla pudding, ripe banana slices, and crunchy Biscoff cookies. This no-bake dessert combines the rich flavors of sweetened condensed milk, instant vanilla pudding, and whipped cream for an indulgent treat that’s perfect for any occasion.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pudding Mixture

• 350 g cold milk
• 397 g sweetened condensed milk (1 can)
• 102 g instant vanilla pudding mix (1 package)

Whipped Cream

• 470 g whipping cream

Additional Ingredients

• 26 Biscoff cookies
• 4 large ripe bananas

Instructions

1. Prepare the pudding mixture: In a medium bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding mix is completely dissolved. Place the mixture in the refrigerator to set while you prepare the whipped cream.
2. Whip the cream: In a large mixing bowl, use an electric hand mixer fitted with a whisk attachment to whip the whipping cream until firm peaks form, ensuring the cream is stable enough to fold into the pudding mixture.
3. Combine pudding and whipped cream: Gently fold the chilled pudding mixture into the whipped cream with a spatula until fully blended and no streaks remain, creating a light and fluffy pudding base.
4. First layer assembly: Spread half of the pudding mixture evenly into a 9×13-inch dish using a spatula, creating a smooth base layer for the dessert.
5. Add banana and cookie layers: Slice the bananas into 1/4 inch thick coins and arrange about three-quarters of them evenly over the pudding layer. Then crumble approximately 18 Biscoff cookies and sprinkle them over the bananas for added texture and flavor.
6. Add second pudding layer: Spread the remaining pudding mixture over the banana and cookie layer, smoothing it out evenly.
7. Final garnish layers: Top the dessert with the remaining Biscoff cookies and banana slices as a garnish. For best presentation and to prevent bananas from browning, add the last banana slice on top just before serving if chilling for 1-2 days.
8. Chill: Cover the dish and refrigerate the Biscoff banana pudding for at least 2 hours or overnight to allow the flavors to meld and the pudding to set properly. Serve by scooping directly from the dish or portion into smaller containers as preferred.

Notes

• For freshest banana presentation, add the final banana slices immediately before serving to prevent browning.
• This dessert can be prepared a day ahead to allow flavors to develop and texture to firm up.
• If you prefer a less sweet version, consider reducing the sweetened condensed milk slightly.
• Use cold milk and chilled whipping cream for best results when whipping.
• Use a spatula to gently fold mixtures to keep the pudding light and airy.

Keywords: Biscoff banana pudding, no-bake dessert, banana dessert recipe, layered pudding, easy pudding recipe