This biscoff banana pudding has layers of creamy pudding, fresh bananas and biscoff cookies. It's one of the easiest and most delicious desserts you'll ever make! And... perfect for those summer months when you don't want to turn the oven on.
Biscoff banana pudding is made from my love for both biscoff cookies and banana pudding. The first time I tried Magnolia's banana pudding I was in college visiting NY and it became an instant favorite dessert of mine, and the reason I named my daughter Magnolia. And, if you love biscoff and bananas this dessert is going to become a new favorite for you!
For more biscoff recipes try my biscoff cookie butter cookies, my biscoff cheesecake bars or my chewy biscoff blondies.
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Why You Will Love This Recipe
- No Bake: Perfect for those warm summer months when you don't want to turn the oven on.
- Easy: This recipe is super quick and easy to throw together.
- Banana & Biscoff: A sweet combo of flavors that I am certain you will love!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Sweetened Condensed Milk: This will help thicken and sweeten the pudding mixture.
- Vanilla Pudding: You will use an instant pudding for this, not the cook and serve.
- Cookie Butter: I love both the trader joes version (pictured below), and the lotus biscoff spread that can be found at local grocery stores, Walmart and Target.
- Heavy Whipping Cream: Make sure it is "heavy" or you may not be able to whip it to stiff peaks.
- Bananas: I have found that 5 large bananas works right for this recipe, if yours are small you might need 6-7.
- Biscoff Cookies: I buy mine from Target or Costco. You can also sub in vanilla wafers or gingersnaps.
Step by Step Instructions
- Step 2: In another large bowl, whip the heavy cream until stiff peaks form.
- Step 3: Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- Step 4: In a 9x13 dish or trifle bowl, start by layering ⅓ of the vanilla pudding mixture on the bottom. Top with 16 of the biscoff cookies, and half the banana slices. Repeat again.
- Step 5: Finish the top with the remaining vanilla pudding on the top. Cover and chill for 3-4 hours, or up to 8 hours if needed.
- Step 6: When ready to serve top with crushed up biscoff cookie crumbs, more banana slices and some drizzled melted cookie butter and serve.
Expert Tips
- You can layer these in individual mason jars or glasses as well for perfectly portioned desserts.
- The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they sit. But you can definitely still eat it after 8 hours.
- You can sub in vanilla wafers or oreo cookies for the biscoff cookies, and peanut butter or chocolate pudding for some other fun variations!
FAQ
Ideally use bananas that are still just a tad green, as those are firmer and won't oxidize as quickly.
Yes, you can use the recipe from my banana cream pie and then fold the whipping cream into this mixture.
Yes, you can fold in a 16 oz cool whip instead of whipping your own whipping cream.
Storing
Store your biscoff banana pudding covered with saran wrap in the fridge. The longer it sits the softer the cookies and bananas will be.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Biscoff Banana Pudding
Ingredients
- 1 14 ounce can sweetened condensed milk
- 1½ cups ice cold water
- 1 3.4 ounce box instant vanilla pudding mix
- ½ cup biscoff cookie butter melted in the microwave for 20 seconds
- 3 cups heavy whipping cream
- 32 biscoff cookies one whole package
- 5 large bananas
Instructions
- In a large bowl, whisk together the sweetened condensed milk, vanilla pudding mix and water until well combined - about 1 minute. Add the melted biscoff cookie butter and mix until all combined.
- In another large bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- In a 9x13 dish or trifle bowl, start by layering ⅓ of the vanilla pudding mixture on the bottom. Top with 16 of the biscoff cookies, and banana slices. Repeat again.
- Finish the top with the remaining vanilla pudding on the top. Cover and chill for 3-4 hours, or up to 8 hours if needed.
- When ready to serve top with crushed up biscoff cookie crumbs, more banana slices and some drizzled melted cookie butter and serve.
Sandy
This is an easy and delicious creamy dessert that is a winning combination of flavors! Great for any kind of celebration!
Sandy
This is an easy to make delicious dessert with a winning combination of flavors! Great for any occasion!
Bailey
The easiest yummiest dessert!!
Brynlee
This is sooooo tasty!!! I went back for seconds and my family had already cleared out the pan!
Debbie Little
I made this for my brothers' birthday (banana pudding is his favorite dessert) everyone LOVED it and there were no leftovers! I am going to make it again for my church ladies. Super easy to make. Thank you for sharing the recipe.
Debbie Little
Tennessee
Brooke Homec
Thank you Debbie! So glad it was a hit for his birthday! 🥳
Cheryl
I wonder if banana slices on top could be tossed in lemon juice to prevent browning?
Mark R
I made today for Thanksgiving. It was a huge hit. Delicious and very easy to make.
Terri Siddons
Why water instead of milk? Very confused by that.
Mary
me too!