Biscoff Banana Pudding: Irresistible 30-Minute Dessert Magic

Posted on December 1, 2025

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I’ll never forget the first time I tried Biscoff Banana Pudding at a friend’s potluck. One bite of that creamy, dreamy dessert and I was hooked! The best part? It’s ridiculously easy to make – no oven required, just layers of sweet vanilla pudding, ripe bananas, and those addictive Biscoff cookies that melt in your mouth. This no-bake wonder has become my go-to dessert for everything from family gatherings to last-minute dinner parties because it always disappears fast. Trust me, once you taste how the caramelized cookie crunch plays against the smooth pudding and fresh bananas, you’ll understand why this recipe never fails to wow a crowd.

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Why You’ll Love This Biscoff Banana Pudding

This dessert checks all the boxes for me – and I know it will for you too! Here’s why it’s become my all-time favorite:

No-bake magic: Skip the oven completely (hello, summer dessert!) and avoid kitchen heat disasters
Creamy dreamy texture: The sweetened condensed milk makes it luxuriously smooth while still holding its shape
Party superstar: Looks impressive in a glass trifle dish but takes minimal effort to assemble
Kid-approved: What child (or let’s be honest, adult) can resist cookies and pudding?
Make-ahead easy: Actually tastes better after chilling, so no last-minute stress

Ingredients for Biscoff Banana Pudding

Here’s everything you’ll need to make this dreamy dessert come together:

1 box (3.4 oz) instant vanilla pudding mix – the cornerstone of our creamy base
2 cups cold milk – whole milk makes it richest, but 2% works too
1 can (14 oz) sweetened condensed milk – that signature silky sweetness
1 cup heavy whipping cream, chilled (see, I told you we’d use it cold!)
1 teaspoon vanilla extract – pure is best if you have it
4 ripe bananas, sliced 1/4″ thick – spots mean perfect sweetness
30 Biscoff cookies plus extra for crushing on top
Pinch of cinnamon (my little flavor booster – optional but amazing)

Ingredient Substitutions & Tips

Don’t panic if you’re missing something! For the whipped cream layer, you can swap in an equal amount of thawed whipped topping or even Greek yogurt (though it’ll be tangier). No Biscoff? Graham crackers or vanilla wafers work in a pinch. And about those bananas – they must be ripe (yellow with brown spots) or they won’t blend with the other flavors properly. Pro tip: If your bananas aren’t quite ready, pop them in a paper bag overnight to speed up ripening!

How to Make Biscoff Banana Pudding

Okay, let’s get to the good stuff! Making this pudding is so simple, you’ll wonder why you haven’t been whipping it up every week. The magic happens in three easy steps – just promise me you won’t skip the chilling time (I’ll explain why later). Here’s how we build this dreamy dessert layer by glorious layer:

Step 1: Prepare the Pudding Base

Grab your biggest mixing bowl – trust me, you’ll need the space! Whisk together the instant pudding mix and cold milk for about 2 minutes until it starts thickening. Now, here’s my secret weapon: slowly stir in that glorious sweetened condensed milk until the mixture is silky smooth. Don’t rush this – we want zero lumps! Finally, gently fold in the whipped cream (already whipped to soft peaks, please) with a spatula. The texture should be like clouds – light but still substantial enough to hold those cookie layers.

Step 2: Layer Cookies & Bananas

Time for the fun part! In your prettiest trifle dish or clear baking dish (I use a 9×13), arrange a single layer of Biscoff cookies, breaking some to fill gaps. Next, place those beautiful banana slices evenly over the cookies – this isn’t the time to be shy! Spoon about half the pudding mixture over the bananas, spreading gently. Repeat: cookies (press them lightly into the pudding – they’ll soften perfectly), bananas, then remaining pudding. Top with crushed Biscoff cookies like edible confetti!

Step 3: Chill for Perfect Texture

Here’s where patience pays off. Cover tightly with plastic wrap (press it right onto the pudding surface to prevent skin) and refrigerate for at least 2 hours. Why? The cookies need time to soften into cake-like layers while the pudding sets up properly. But listen – if you can resist the temptation, overnight chilling makes the flavors sing even louder. The bananas mellow, the cookies become impossibly tender, and every bite becomes pure bliss. Try it both ways and see which you prefer!

Tips for the Best Biscoff Banana Pudding

After making this dessert more times than I can count, here are my can’t-miss tips:

Slice bananas last-minute to prevent browning – a quick squeeze of lemon juice helps too
Press cookies gently into each layer so they absorb pudding moisture evenly without getting soggy
Dust with cinnamon before serving – that warm spice makes the caramelized Biscoff flavors pop
Use chilled bowls when whipping cream for faster, fluffier results
Make it pretty! Alternate cookie directions in layers for that bakery-worthy look

Serving & Storing Biscoff Banana Pudding

Right before serving, I love giving my Biscoff Banana Pudding one final flourish with a handful of crushed cookies on top – it adds that perfect crunch contrast. If you’re feeling fancy, a drizzle of caramel or chocolate sauce takes it over the top! Store any leftovers (though good luck having any) in an airtight container in the fridge for 2-3 days – the flavors keep deepening, though the bananas will soften more. Just give it a fresh cookie sprinkle when serving again!

Biscoff Banana Pudding FAQs

I get asked these questions all the time – here are my tried-and-true answers to help you nail this no-bake banana dessert every time!

Can I use homemade pudding instead of instant?
Absolutely! Just make sure it’s chilled completely before layering. I sometimes do this with my grandmother’s cooked pudding recipe when I have extra time (and want extra creaminess). The instant mix just saves time and guarantees perfect consistency.

How do I keep the bananas from turning brown?
Slice them right before assembling, and give them a quick spritz with lemon juice if you’re really worried. But honestly? Once they’re buried under that sweetened condensed milk pudding, a little browning won’t affect the taste at all!

Can I make this Biscoff dessert ahead?
That’s the beauty! This layered banana pudding actually gets better after sitting overnight. Just add the final cookie garnish right before serving so they stay crispy. It’s the ultimate make-ahead party dessert!

What if I can’t find Biscoff cookies?
Graham crackers or vanilla wafers work in a pinch, but that caramelized cookie flavor is what makes this creamy banana cookie trifle special. Check the international aisle or order them online – they’re worth hunting down!

Nutritional Information

Estimates vary based on brands used. Per serving: Calories 420, Fat 18g (Saturated 8g), Carbs 60g (Fiber 2g, Sugar 35g), Protein 5g. Remember – this is dessert, so enjoy every delicious bite!

Ready to Make Biscoff Banana Pudding?

Now that you’ve got all my best tips, I can’t wait for you to try this dreamy dessert! Snap a photo of your creation and tag me – I love seeing your beautiful layers. Don’t forget to rate the recipe below so others can discover this easy, no-bake wonder too. Happy pudding making!