Biscoff Banana Pudding

Posted on August 25, 2025

Y’all, let me tell ya a little story. It was one of those dreary Ohio winter days, and my kiddos were bouncing off the walls while I was knee-deep in a pile of laundry that felt like Everest. As I stood there, the smell of bananas ripe enough to throw a party in your mouth wafted through the kitchen. That’s when I decided to whip up this Biscoff Banana Pudding. I don’t know if it was the promise of creamy goodness or the allure of the sweet, spiced flavor of those Biscoff cookies, but I swear this stuff MADE the gloomy day feel a little brighter. We dug in with spoons, and trust me, it was SO GOOD that all our worries melted away like the whipped cream on top. Seriously—ME? OBSESSED? You’ll be too after trying this recipe!

Why You’ll Love This Recipe

Quick to make: From fridge to table in just a couple of hours.
Budget-friendly: Most ingredients are pantry staples.
Crowd-pleaser: Perfect for parties or a weeknight treat.
Comforting & nostalgic: Reminds you of childhood desserts.
Kid-approved: I promise your little ones will ask for seconds.

Now, the magic of this Biscoff Banana Pudding is the twist of adding those iconic cookies. Trust me, it’s a game-changer. Imagine a classic banana pudding, but then BAM—you sprinkle in that unique flavor that’s equally spicy and sweet, and it just takes things to another level.

Ingredients Needed

For the Pudding Layer:

350 g cold milk: Get it nice and chilled.
397 g sweetened condensed milk: That’s one can of golden, sugary goodness.
102 g instant vanilla pudding mix: One package, the vanilla kind.

For the Whipped Cream:

470 g whipping cream: Heavy cream works best for those firm peaks.

For the Biscoff Banana Layer:

26 Biscoff cookies: Crushed—these are the stars!
4 large ripe bananas: Make sure they’re perfectly sweet.

How to Make This Recipe?

Step 1: Make Your Pudding

In a medium bowl, whisk together 350 g of cold milk, 397 g of sweetened condensed milk, and 102 g of instant vanilla pudding mix. Keep whisking until the pudding mix is fully dissolved. You wanna set that aside in the fridge to chill and thicken up while you whip your cream. This step is super important because it really makes the pudding nice and creamy.

Step 2: Whip the Cream

In a large mixing bowl, pour in your 470 g of whipping cream. Grab your electric hand mixer with the whisk attachment and whip that cream until you see firm peaks forming. This usually takes a few minutes, so be patient! When you lift the whisk, the cream should hold its shape without drooping.

Step 3: Combine Pudding & Cream

Add that chilled pudding mixture into your whipped cream, and gently fold them together with a spatula until everything is smooth and no streaks remain. You want it to look fluffy and dreamy!

Step 4: Layer It Up

Scoop half of your pudding mixture into a 9×13” dish and spread it out evenly. Slice your bananas into 1/4” thick coins and sprinkle about 75% of them on top of the pudding. Now, grab 18 of those Biscoff cookies and crumble them over the bananas.

Step 5: Top It Off

Pour the remaining pudding mixture on top, smoothing it into an even layer. Finish by adding the rest of the banana slices and crumbled cookies as garnish. If you’re making this ahead of time, slice a fresh banana to add on top right before serving so it stays nice and yellow.

Step 6: Chill & Serve

Cover this beauty and pop it in the fridge for at least 2 hours or even overnight if time allows. When you’re ready to dig in, scoop directly from the dish or dish it out into smaller containers if you like it mixed.

How to Store It & Expert Tips

How to Store It

Keep your Biscoff Banana Pudding covered in the fridge for up to 3-4 days. You can freeze it, but know that the texture changes a bit once thawed. Just let it sit in the fridge overnight to thaw before serving. No need to reheat this—enjoy it cold!

Expert Tips

Want to make it extra special? Try adding a splash of vanilla extract or a sprinkle of cinnamon in the pudding.
If bananas are a regular in your house and you’re making this in advance, slice and add your last banana on top before serving to keep it fresh and avoid browning.

Conclusion

So there you have it! This Biscoff Banana Pudding is a sweet treat that captures the coziness of family gatherings and long winter nights. It’s a recipe that works every time, bringing smiles and happy bellies around the table, which is what we’re all about here. If you enjoyed this, consider giving it a star rating and leaving a comment—I’d love to hear your thoughts. And if you get a chance, share it with your cousin who never shows up empty-handed. Did you add your own twist to the recipe? I wanna hear it!

FAQ Section

What kind of bananas work best?
Here’s the deal: Go for ripe bananas! They’re sweeter and break down better in the pudding.

Can I make this pudding in advance?
Absolutely! This dish is perfect for making ahead. Just chill it for a few hours or overnight.

Will the whipped cream hold up?
Real talk: Yes, it will, especially if you whip it to firm peaks! Just make sure to keep it chilled until serving.

If you’re still hungry for something delish, check out my No-Bake Cheesecake recipe—it’s a pure celebration of flavors too!