Creamy and easy-to-make biscoff banana pudding made with Lotus biscoff cookies instead of nilla wafers. It's a delicious, spiced twist on a classic no-bake dessert.
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Why you'll love this recipe
- Creamy and silky vanilla pudding. We're using boxed pudding mix for the easiest, no-fuss vanilla pudding that turns out well every time instead of making it completely from scratch. Rumour is: Magnolia Bakery uses the same instant pudding mix for their banana pudding so if it's good enough for them, it's good enough for me.
- Spiced biscoff flavour. While classic banana pudding uses Nilla wafers which don't have much of a flavour, the biscoff cookies in this biscoff banana pudding are packed with biscoff flavour. They become soft and amazing just like Nilla wafers but they bring a whole new flavour dimension.
- Easy to make. You only need a few ingredients and less than an hour of prep time. The hardest part is just waiting for it to set in the fridge.
Tools
- Electric hand mixer - A hand mixer is so handy for making whipped cream and most other baking recipes. You can also whip the cream manually with a whisk but a hand mixer makes it so much faster and easier especially with a large amount of cream like in this recipe.
- 9x13" dish - This recipe makes enough banana pudding to fill a 9x13" dish or baking pan perfectly. Since this is a no-bake recipe, you can use just about any container you have on hand and you can easily eyeball the amount of pudding and toppings you add to it if it's a different size and shape than the one I used.
Ingredients
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- Milk -ย Use any dairy or non-dairy milk you prefer. I'd recommend 2% milk or oat milk for a thicker pudding. Use it cold, straight from the fridge. For a lighter pudding consistency, you can also use cold water.
- Condensed milk - This adds a caramelized and milky flavour while also adding sweetness and thickness to the pudding. A full can may be on the sweeter side for some people depending on your preference so you can adjust as needed if you don't mind having some condensed milk left over.
- Vanilla pudding mix - I used Jello vanilla pudding mix for this banana pudding. Yes, Jello! You can use any powdered instant vanilla pudding mix. It's way easier than making pudding or custard from scratch and works well if you just want a quick and easy dessert.
- Whipping cream - You can use whipping cream or heavy cream for a more rich texture.
- Biscoff cookies - Use Lotus biscoff cookies or similar spiced cookies from other brands. Biscoff cookies have a unique spiced and caramelized flavour that takes classic banana pudding to the next level.
- Bananas - Use ripe but not overripe bananas (like you would for banana bread). Bananas that still have a bit of green on them are perfect for banana pudding because they won't turn mushy and brown as fast especially if you want to keep the banana pudding for a few days.
How to make biscoff banana pudding
Skip ahead to the recipe card for ingredient amounts and instructions.
In a medium bowl, whisk together cold milk, condensed milk, and vanilla pudding mix until the pudding mix has dissolved. Set aside in the fridge to set while you make the whipped cream.
In a large mixing bowl, add whipping cream. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it becomes firm peaks.
Add the chilled pudding mixture to the whipped cream and fold them together with a spatula until no streaks remain.
Add half of this pudding mixture to a 9x13" dish. Use a spatula to spread it into an even layer.
Slice the bananas into ยผ" thick coins and add about ยพ of them on top of the pudding layer. Crumble up about 18 biscoff cookies and sprinkle them on top of the banana layer.
Add the rest of the pudding mixture on top and spread it out into an even layer.
Repeat adding the rest of the biscoff cookies and banana slices on top as garnish. If you want to serve your banana pudding in the dish 1-2 days later, slice and add the last banana coins on top right before serving to prevent them from turning brown.
Cover and chill the biscoff banana pudding in the fridge for at least 2 hours or overnight before serving. Serve by scooping directly from the dish or divide into smaller containers if you prefer it to be mixed.
Storage
This biscoff banana pudding can be stored in an airtight container or covered with plastic wrap in the fridge for up to 3 days. It's best to enjoy banana pudding within 1-2 days of making it as the bananas will turn brown the longer it is stored.
Freezing
Leftovers can be frozen in an airtight container for up to 1 month.
Thaw in the fridge overnight before eating or thaw at room temperature for 15-30 minutes and enjoy it half-frozen. This is my preferred way to eat it! It tastes like banana ice cream.
Tips for success
- Slice the bananas right before using them. From the moment bananas are sliced and exposed to air, they slowly begin to turn brown.
- Whip cream to firm peaks. Your whisk should leave trails in the whipped cream and it should be very fluffy, airy, and stiff. This prevents the banana pudding from becoming runny.
- Chill the biscoff banana pudding for a few hours before serving. Banana pudding thickens when left to set in the fridge and the biscoff cookies become soft and cake-like as they absorb the moisture from the pudding. You can dig in right away if you prefer crunchy cookies and a looser pudding but I personally love the texture the next day.
Frequently asked questions
Any bananas that you're using as garnish on top of the banana pudding should be sliced and added right before serving. Choose bananas that are just ripe but not overripe. Use the banana slices right after slicing them and make sure they're mixed into the pudding and not exposed to air.
For a thicker pudding, use slightly less liquid when mixing the instant pudding. Add about 1 tablespoon of cornstarch before whipping the cream and whip it to firm peaks. Chilling banana pudding overnight will also help it thicken.
More biscoff recipes to try
Recipe
Biscoff Banana Pudding
Equipment
Ingredientsย ย
- 350 g milk, cold
- 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
Instructionsย
- In a medium bowl, whisk together cold milk, condensed milk, and vanilla pudding mix until the pudding mix has dissolved. Set aside in the fridge to set while you make the whipped cream.
- In a large mixing bowl, add whipping cream. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it becomes firm peaks.
- Add the chilled pudding mixture to the whipped cream and fold them together with a spatula until no streaks remain.
- Add half of this pudding mixture to a 9x13" dish. Use a spatula to spread it into an even layer.
- Slice the bananas into ยผ" thick coins and add about ยพ of them on top of the pudding layer. Crumble up about 18 biscoff cookies and sprinkle them on top of the banana layer.
- Add the rest of the pudding mixture on top and spread it out into an even layer.
- Repeat adding the rest of the biscoff cookies and banana slices on top as garnish. If you want to serve your banana pudding in the dish 1-2 days later, slice and add the last banana on top right before serving to prevent them from turning brown.
- Cover and chill the biscoff banana pudding in the fridge for at least 2 hours or overnight before serving. Serve by scooping directly from the dish or divide into smaller containers if you prefer it to be mixed.
Chelsea says
Absolutely delicious! We added some vanilla wafers and it was the perfect dessert
Alondra S. says
I havenโt tried this yet, but it sounds delicious! Quick question: Can I make the pudding/whipped cream mixture ahead of time and refrigerate it overnight, then assemble the cookies, bananas, and pudding mixture the next morning right before serving? (Just to avoid brown bananas and soggy cookies.) Thanks so much for your help!
Jennifer says
I made this except I made cookie butter custard on the stove & cookie butter whipped cream and OMG it was gone in less than a day after it set for 6 hours in the fridge
Jan says
Delicious! I will never make banana pudding any other way from here on out.
Audrey says
This was delicious! I added a layer of cookie crumbs at the bottom and itโs amazing! I divided the recipe by 4 to get a much smaller portion and it worked perfectly.
Shanta says
Hey so if I want to do this the lazy way and use cool whip, how much?
J says
I used a tub and a bit but it turned out more soupy than the other way. I just whip it myself now.
Janet says
This was excellent and super easy! I did add 2 Tbsp of Baileys and 1 Tbsp of granulated brown sugar to the whipping cream and I also melted 2 Tbsp of Biscoff Cookie butter and spoon drizzled over the pudding when I served it. Definitely a keeper recipe and quick and easy.
Marie-eve martel says
Did you added the brown sugar and baileys before whipping the cream? Or after?
Dayna says
So good and definitely a new addition to the rotation! The only thing Iโll do differently next time is a couple more cookies and bigger cookie chunks on the first cookie layer or lay down a layer of cookies before adding the first layer of pudding.
Cali McNeil says
My family and I love this banana pudding! Itโs amazing and really helps me on holidays โค๏ธ
notarealsheep says
I made this for thanksgiving and it was really yummy !! i think i measured a little more than was needed though so there was a tiny bit left over after i layered everything so i just made a mini one for myself to eat the day before :))
Gena Burris says
Smart lady!!
Anonymous says
Would it be possible to make half the batch?
Gail Ng says
Of course you can! Just round up any decimals you get when halving the measurements. It's a pretty flexible recipe so no worries if it's not exact.
Catie says
5 stars
NG says
I tried replicating it but failed because the pudding powder mixture stays to liquid. It's like water and doesnt mix well with the whiped cream. I assume your pudding powder does get firm even though it did not get heated before?
Should i try to get my pudding more firm (e.g cooking it) before putting the condensed milk in?
Gail Ng says
Are you using instant pudding mix? I'm not sure if it's available where you are but I used the Jello brand of instant pudding. It is an instant pudding, meaning it does not need to be heated or cooked in any way - it just thickens and firms up when it's chilled in the fridge like jello. Try using a different brand or kind of pudding mix and make sure it's an "instant" one! There's no need to cook it but if you're using a different kind of pudding mix, then you should follow the instructions on the box.
Jen says
Really delicious recipe! It is a tad too sweet for my liking, so next time, I would probably only use 3/4 of a can of sweetened condensed milk only.
HB says
Could you put a layer of the cookies on the bottom as well?
Gail Ng says
Yes, of course!
M says
Can we use heavy whipping cream instead of whipping cream?
Gail Ng says
Yes!