If you love cozy desserts that come together fast and taste like something your grandma made with a twist, this one’s for you.
Biscoff Banana Pudding is sweet, creamy, and layered with cookie goodness and fresh bananas.
It’s no-bake, super easy, and perfect for when you want a crowd-pleasing dessert without turning on the oven.
Why I Love This Recipe
This dessert brings together two of my favorite things: bananas and Biscoff cookies. I first made this at a friend’s potluck, and it was gone in 15 minutes—people raved about it. Since then, it’s become one of my go-to “wow” recipes.
- No baking needed
- Rich flavor from the Biscoff cookies
- Perfect mix of creamy, crunchy, and fruity
- Always gets compliments
- Fast to make and easy to double
What You’ll Need
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 5 ripe bananas, sliced
- 1 sleeve Biscoff cookies (about 32 cookies), plus extra for topping
- 1/4 cup crushed Biscoff cookies (for topping)
Pro Tips
- Use ripe bananas for the best flavor—slightly spotted ones are perfect
- Chill the pudding before layering for better texture
- Gently fold the whipped cream into the pudding to keep it fluffy
- Crushed cookies on top should go on right before serving so they stay crunchy
- Layer in a clear dish to show off the pretty layers
Tools You’ll Need
- Mixing bowl
- Hand mixer or whisk
- Measuring cups & spoons
- Rubber spatula
- Knife
- Cutting board
- Round glass bowl or dish for layering
Substitutions and Variations
- Use banana pudding instead of vanilla for even more banana flavor
- Swap Biscoff for graham crackers or vanilla wafers
- Add a layer of caramel sauce between the layers for extra richness
- Use Cool Whip instead of homemade whipped cream to save time
Make Ahead Tips
- Make the full dessert 4–6 hours ahead and keep it chilled
- Add the final crushed cookies just before serving to keep the crunch
- You can make the pudding and whipped cream separately a day ahead
Recipe + Instructions
Servings: 8
Total Time: 25 minutes prep + 2 hours chill
Step 1: Make the Vanilla Pudding
In a large mixing bowl, whisk together 1 box (3.4 oz) of instant vanilla pudding mix and 2 cups of cold whole milk for 2 minutes until thickened. Let it sit for 5 minutes to fully set.
Step 2: Make Whipped Cream
In another bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
Step 3: Fold Whipped Cream into Pudding
Use a rubber spatula to gently fold the whipped cream into the set pudding until fully combined and smooth.
Step 4: Slice Bananas
Peel and slice 5 ripe bananas into 1/4-inch thick coins.
Step 5: Layer Cookies, Pudding, and Bananas
In a round glass bowl, layer Biscoff cookies flat on the bottom. Add a layer of banana slices, then a layer of the pudding mixture. Repeat layers: cookies, bananas, pudding.
Step 6: Top with Crushed Cookies
Sprinkle 1/4 cup of crushed Biscoff cookies over the top for a crunchy finish.
Step 7: Chill
Cover the bowl with plastic wrap and chill for at least 2 hours before serving so the flavors can meld and the cookies soften slightly.
Leftovers & Storage
- Store covered in the fridge for up to 3 days
- The bananas may brown a little, but it still tastes great
- Add fresh crushed cookies before eating leftovers to bring back the crunch
Why This Recipe Works (Quick Science)
Instant pudding thickens with cold milk thanks to modified starches that set fast. Biscoff cookies absorb moisture from the pudding and bananas, softening just enough to create cake-like layers while still adding some texture. Whipped cream lightens the pudding, making the whole dessert airy and rich at the same time.
Common Mistakes
- Using underripe bananas – They’re too firm and not sweet enough
- Overmixing the whipped cream into pudding – Makes it deflate and lose its fluffiness
- Adding cookie crumbs too early – They’ll get soggy; wait till just before serving
- Not letting it chill long enough – The flavors won’t blend and cookies stay too crunchy
What to Serve With
- Fresh berries on the side
- A hot cup of coffee or tea
- A small scoop of vanilla ice cream for extra indulgence
- Crumbled Biscoff cookies sprinkled on top at the table
FAQ
Can I make this the night before?
Yes! It’s actually better the next day—just wait to add the cookie topping.
Can I use store-bought whipped cream?
Totally. Just use about 2 cups of Cool Whip instead of homemade whipped cream.
Can I make this in individual cups?
Absolutely. Layer it into clear plastic or glass cups for personal servings.
Is this freezer-friendly?
Nope—freezing will mess with the pudding and banana texture.
Final Thoughts
This Biscoff Banana Pudding is the kind of dessert that disappears fast. It’s simple, cozy, and always a hit. If you try it out, leave a comment and let me know how it turned out—or if you made any fun changes!
