This Biscoff Banana Pudding was my husband’s idea, and yes, I supervised to make sure every measurement was correct and the texture was right! It’s rich, smooth, and perfectly layered with the cookie butter flavor we all love. The best part is that this dessert requires no baking and is ready in less than 30 minutes!
Ingredients Biscoff Banana Pudding
How do you make Biscoff banana pudding?
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine the vanilla and banana cream pudding with the cold milk in a large mixing bowl. Beat the pudding mixture and milk with a whisk for 2 minutes. Set aside for 5 minutes.
- In a separate large mixing bowl, combine the sweetened condensed milk, cool whip, and vanilla extract. Stir until combined.
- Then add the cool whip mixture to the bowl with the pudding and fold it closed. Fold the mixture, do not over mix. Use a rubber spatula or a large spoon. Spoon the mixture down the side of the bowl, go under the mixture and then lift it up and over. Turn the bowl slightly and repeat. You turn the mixture over and do not stir it in circles. See the comments for more information.
- Make sure your Biscoff butter is smooth. I use the microwave. Grind the speculoos and nilla waffles into pieces. I reserve about 8-10 cookies to garnish on top.
- Add half of the pudding mixture to a 9×13-inch bowl or dessert trifle. Drizzle ½ of the smooth Biscoff butter on top. Sprinkle half of the crushed cookies over it. Add half of the sliced bananas.
- Add a final layer of pudding and drizzle the remaining smooth Biscoff butter over the top. Sprinkle the remaining crushed cooked and remaining sliced bananas. Add cookies everywhere to decorate the pudding.
- Chill.
Biscoff Banana Pudding
This Biscoff Banana Pudding was my husband’s idea, and yes, I supervised to make sure every measurement was correct and the texture was right! It’s rich, smooth, and perfectly layered with the cookie butter flavor we all love. The best part is that this dessert requires no baking and is ready in less than 30 minutes!
Instructions
Combine the vanilla and banana cream pudding with the cold milk in a large mixing bowl. Beat the pudding mixture and milk with a whisk for 2 minutes. Set aside for 5 minutes.
3.4 oz vanilla pudding, 3.4 oz banana cream pudding, 4 cups of cold milk
In a separate large mixing bowl, combine the sweetened condensed milk, cool whip, and vanilla extract. Stir until combined.
14 oz sweetened condensed milk, 8 oz cool whip, 2 teaspoons vanilla extract
- Then add the cool whip mixture to the bowl with the pudding and fold it closed. Fold the mixture, do not overmix. Use a rubber spatula or a large spoon. Spoon the mixture down the side of the bowl, go under the mixture and then lift it up and over. Turn the bowl slightly and repeat. You are turning the mixture around itself and not stirring it in circles.See comments for more information.
Make sure your Biscoff butter is smooth. I use the microwave. Grind the speculoos and nilla waffles into pieces. I reserve about 8-10 cookies to garnish on top.
1 cup cookie butter, 8.8 oz Biscoff cookies, 2-3 cups of Nilla wafers
Add half of the pudding mixture to a 9×13-inch bowl or dessert trifle. Drizzle ½ of the smooth Biscoff butter on top. Sprinkle half of the crushed cookies over it. Add half of the sliced bananas.
3-4 bananas
Add a final layer of pudding and drizzle the remaining smooth Biscoff butter over the top. Sprinkle the remaining crushed cooked and remaining sliced bananas. Add cookies everywhere to decorate the pudding.
Chill if desired, 2 hours.
Comments
Straight pudding can get too tight in the refrigerator, but folding that mixture in will give you a banana pudding that stays soft, creamy and fluffy, not compact or sticky. That’s the difference between banana pudding that’s okay and the kind people go back for.
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Portion: 1portionCalories: 686kcalCarbohydrates: 99GEgg white: 9GFat: 26G
Nutritional data
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Frequently asked questions
Yes. This dessert is even tastier after it has cooled. You can make it up to 24 hours in advance. Cover tightly and store in the refrigerator until ready to serve.
Feel free to serve it right away! If you prefer chilled, let it cool for 2 to 4 hours. This gives the pudding time to set and ensures that the layers retain their shape. Spending the night is also fine.
Bananas naturally darken over time, but layering them between the pudding will slow this down. For best results, serve within 24 hours.
Yes, but the texture will be slightly different. Cool Whip produces a steadier, fluffier consistency that lasts longer. If you use homemade whipped cream, make sure it is whipped until stiff.
Biscoff cookies give this pudding its signature flavor, but vanilla wafers will also work if that’s what you have. The taste will be more traditional.
That’s possible! Feel free to go wild with the cookies or spread.
It is best within 1 to 2 days. Then the bananas soften and the layers begin to break down.
I don’t recommend it. Freezing changes the texture of the pudding and bananas once they are thawed.
#Biscoff #Banana #Pudding