If you’ve ever wondered how to elevate classic banana pudding, this creamy biscoff banana pudding is your answer. In this article, I’ll walk you through how to make this indulgent, no-bake dessert layered with spiced cookies, ripe bananas, and fluffy pudding cream. We’ll cover why Biscoff and bananas are a match made in heaven, what to swap for Nilla wafers, and how to get the perfect texture every time. Whether you’re prepping for a summer potluck or just craving comfort in a dish, this dessert delivers all the cozy vibes with a gourmet twist.
The Story Behind This Biscoff Banana Pudding
It started in my chaotic little kitchen just outside Austin two kids bouncing off the walls, my coffee barely sipped, and dinner still a question mark. I opened the pantry for snack inspiration and spotted a half-eaten pack of Biscoff cookies and some very ripe bananas. Lightbulb moment.
As someone who built her whole blog, Clara Makes It Sweet, on no-bake wins, I knew I had to try something fun. Traditional banana pudding is nostalgic yes but I wanted more spice, more depth, something that felt modern but still gave that warm, Southern-hug feeling. This biscoff banana pudding recipe checks all the boxes: creamy, layered, and effortlessly simple.
The Biscoff cookies, with their deep caramelized flavor, pair perfectly with soft banana slices and rich vanilla pudding. It’s like banana pudding’s edgier, more flavorful cousin. Plus, it sets up in the fridge no oven, no fuss.
You just whip up some instant vanilla pudding with sweetened condensed milk and cold milk, fold it into whipped cream, and layer away with Biscoff cookies and bananas. What you get is a no-bake masterpiece that chills into dreamy, spoonable layers.
This recipe has quickly joined my list of reader faves, right alongside our biscoff cheesecake and refreshing mango chia pudding. And yes my kids approved with pudding-covered grins.
Whether you’re here for nostalgia or novelty, biscoff banana pudding belongs on your dessert table.
Table of Contents
Easy Biscoff Banana Pudding Ingredients & Prep Tips
What You’ll Need for Creamy Layers
To make the perfect biscoff banana pudding, you’ll need just six ingredients no baking, no gelatin, no fancy tools. This recipe is designed to be simple but crave-worthy. Here’s everything to gather:
- 350 g cold milk
- 1 can (397 g) sweetened condensed milk
- 1 package (102 g) instant vanilla pudding mix
- 470 g whipping cream
- 26 Biscoff cookies
- 4 large ripe bananas
Each ingredient plays a key role. The instant vanilla pudding provides structure without needing heat. The whipping cream, once whipped into soft peaks, brings a luscious airiness. Sweetened condensed milk adds richness and that signature creamy flavor banana pudding lovers expect. And of course, the Biscoff cookies give a cinnamon-spiced edge that replaces the usual vanilla wafers with something more grown-up and flavorful.
For the bananas, choose ripe but firm ones they should be freckled, not mushy. Their natural sweetness complements the spice in the Biscoff cookies beautifully.
This dish is also highly adaptable. If you want an even deeper cookie flavor, try using crushed no-bake Biscoff cheesecake base crumbs as a bottom layer before adding the pudding.
Tips to Make It Foolproof
Chill your pudding mixture before folding it into the whipped cream. This helps it thicken slightly so the dessert holds shape better after layering. When whipping the cream, aim for firm peaks but don’t overdo it. Over-whipping can turn it grainy.
When layering, crumble about 18 of the Biscoff cookies for the middle and save 8 whole ones for the top. Slice bananas just before layering to reduce browning, or add the final banana topping right before serving.
Want to portion it for meal prep or a party? Scoop it into jars or small cups, just like we do with our no-bake key lime pie. It makes dessert feel extra special.
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Biscoff Banana Pudding Recipe: 1 Remarkable No-Bake Dessert
- Total Time: 2 hrs 40 mins
- Yield: 8 servings 1x
Ingredients
- 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
Instructions
2.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.
3.Add the chilled pudding mixture to the whipped cream and fold them together with a spatula until no streaks remain.
4.Add half of this pudding mixture to a 9×13″ dish. Use a spatula to spread it into an even layer.
5.Slice the bananas into ¼” thick coins and add about ¾ of them on top of the pudding layer. Crumble up about 18 biscoff cookies and sprinkle them on top of the banana layer.
6.Add the rest of the pudding mixture on top and spread it out into an even layer.
7.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.
- 8.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.
- Prep Time: 40minutes
- Cook Time: 2hours
- Cuisine: American
How to Layer Biscoff Banana Pudding Like a Pro
Layering for Flavor and Texture
This dessert might look fancy once sliced or scooped, but building it is surprisingly easy and totally worth it. After whipping your cream and folding it into the chilled pudding mixture, it’s time to assemble.
- Start with a creamy base. Spoon half of the pudding mixture into a 9×13″ dish and spread it out evenly. This layer gives the cookies and bananas a soft place to land.
- Add the fruit. Slice about three-quarters of your bananas into ¼-inch rounds and layer them evenly over the pudding.
- Bring the crunch. Crumble roughly 18 Biscoff cookies and scatter them generously over the banana layer. That caramelized spice adds the perfect contrast in every bite.
- Top it off. Gently spread the remaining pudding mixture on top, smoothing it into a neat, even layer.
- Finish with flair. Decorate with the last banana slices and the remaining Biscoff cookies (whole or halved). Want to level it up? Add a swirl of whipped cream or an extra cookie crumble for that bakery-style touch just like we do in our 3-ingredient no-bake cookies.
Chill Time & Make-Ahead Tips
This pudding truly shines after some chill time in the fridge.
- Cover it up tightly with plastic wrap or a lid.
- Refrigerate for at least 2 hours but if you can let it sit overnight, even better.
- During this rest, the cookies soften just enough, and the layers meld together into one dreamy, scoopable masterpiece.
Planning ahead? You can make the entire dessert up to 2 days in advance. Just wait to add the final banana slices until right before serving so they stay fresh and photo-worthy.
Like our mango chia pudding, this make-ahead trick makes Biscoff banana pudding a low-stress, crowd-pleasing winner every time.
Why Biscoff Banana Pudding Belongs in Your Recipe Box
This biscoff banana pudding isn’t just another dessert it’s a cozy, crowd-pleasing twist on a classic. With layers of creamy vanilla pudding, fluffy whipped cream, spiced cookies, and sweet ripe bananas, it delivers that nostalgic Southern comfort with a flavorful upgrade.
Whether you’re planning ahead for a family gathering, prepping individual cups for a party, or craving a quick no-bake indulgence, this dish never disappoints. It’s easy, no-bake, and absolutely delicious even better the next day.
If you loved this, don’t miss our other quick treats like no-bake key lime pie or biscoff cheesecake. They’re all designed for busy days when you want something sweet without heating the oven.
Skip the wafers grab the Biscoff. Your banana pudding will thank you.
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Fun Twists & FAQs About Biscoff Banana Pudding
Answering Your Top Banana Pudding Questions
Do Biscoff and banana go together?
Absolutely. The deep, caramelized flavor of Biscoff cookies pairs beautifully with the mellow sweetness of ripe bananas. The spice in the cookies cuts the richness of the pudding and cream, adding contrast and balance. It’s like banana bread met cookie butter and they made dessert magic.
Is banana pudding a Black thing?
Banana pudding has deep roots in Southern food traditions, especially in African American households. It’s often served at family gatherings, holidays, and church events. While it started with layers of custard and vanilla wafers, it’s evolved into all sorts of regional variations like this Biscoff version while still honoring the creamy, comforting core of the dish.
What are the flavors of Magnolia banana pudding?
Magnolia’s famous banana pudding features layers of vanilla pudding, bananas, and Nilla Wafers. It’s light, sweet, and iconic. Our Biscoff banana pudding plays off that nostalgic vibe but takes it up a notch with spiced cookies and whipped cream for extra body.
What the heck is Biscoff?
Biscoff cookies are thin, crispy spiced biscuits from Belgium, flavored with brown sugar, cinnamon, and a touch of nutmeg. You may recognize them as the treat served on Delta flights. They’re also the base of cookie butter. In this dessert, they provide a deeper, more flavorful alternative to Nilla Wafers ideal in this modern banana pudding twist.
What can I use instead of Nilla Wafers in banana pudding?
Biscoff cookies are the perfect substitute, offering more flavor and a satisfying crunch. But other great alternatives include graham crackers, shortbread, or even layers of no-bake cookie crust. You can even mix crushed Biscoff into no-bake cheesecakes for an all-cookie dream.
