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Biscoff Banana Pudding Recipe
Ash Tyrrell

Biscoff Banana Pudding Recipe

After making this Biscoff Banana Pudding for the first time, I was instantly obsessed with the way the creamy layers blended with crunchy Biscoff cookies and sweet bananas. I couldn’t resist tasting it while it chilled in the fridge
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Total Time 3 hours 20 minutes
Servings: 20
Ingredients Method Notes

Ingredients
  

  • 1 14-ounce can sweetened condensed milk – Adds sweetness and helps create a creamy base.
  • 1½ cups ice-cold water – Cold water helps the pudding thicken properly.
  • 1 3.4-ounce box instant vanilla pudding mix – Instant pudding gives the best texture and stability.
  • ½ cup Biscoff cookie butter melted – Melting makes it easier to blend smoothly into the pudding.
  • 3 cups heavy whipping cream – Whipped cream makes the dessert light and fluffy.
  • 32 Biscoff cookies 1 full package – Adds signature caramelized flavor and crunchy texture.
  • 5 large bananas – Use firm bananas for better layering and freshness.

Method
 

  1. In a large bowl, whisk together the sweetened condensed milk, instant vanilla pudding mix, and cold water. Mix until smooth and thickened. Stir in the melted Biscoff cookie butter until fully combined. The mixture should be creamy and well blended.
  2. In a separate bowl, whip the cold heavy cream using a mixer until stiff peaks form. This step creates a light and airy texture that balances the rich pudding base.
  3. Gently fold the whipped cream into the pudding mixture. Use a spatula and mix slowly to keep the texture fluffy. Continue folding until no streaks remain.
  4. Spread one-third of the pudding mixture into the bottom of your dish. Add a layer of Biscoff cookies and sliced bananas. Repeat the layers until ingredients are used, finishing with pudding on top.
  5. Cover the dish and refrigerate for at least 3–4 hours. This allows the cookies to soften slightly and the flavors to blend beautifully.
  6. Before serving, top with crushed Biscoff cookies, banana slices, or a drizzle of melted cookie butter for extra flavor and presentation.

Notes

  • I always chill my mixing bowl before whipping cream — it helps it thicken faster.
  • I prefer slightly firm bananas so the layers stay neat and fresh.
  • Letting the dessert chill longer improves texture and flavor.
  • I like making individual servings in small cups for parties.
  • Adding extra cookie butter drizzle on top makes it even more indulgent.