Biscoff Banana Pudding No Bake (Print Version)

Layers of creamy vanilla pudding, fresh bananas, and spiced Biscoff cookies create this luscious no-bake dessert.

# What You Need:

→ Pudding Base

01 - 2 cups cold whole milk
02 - 1 (5.1 oz) package instant vanilla pudding mix
03 - 1 (14 oz) can sweetened condensed milk
04 - 1 cup heavy whipping cream
05 - 1 teaspoon pure vanilla extract

→ Fruit & Cookies

06 - 3 large ripe bananas, sliced
07 - 32 Biscoff cookies (about 1 package), plus extra for garnish

→ Topping

08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
11 - Crushed Biscoff cookies, for garnish

# Directions:

01 - In a large mixing bowl, whisk together cold milk and instant vanilla pudding mix for 2 minutes. Let it stand for 5 minutes to thicken.
02 - Stir in the sweetened condensed milk until well combined.
03 - In a separate bowl, whip 1 cup heavy cream to soft peaks. Fold the whipped cream and vanilla extract into the pudding mixture until smooth.
04 - In a trifle dish or 9x13-inch baking dish, arrange one layer of Biscoff cookies. Top with half of the banana slices, followed by half of the pudding mixture.
05 - Repeat layers with the remaining cookies, bananas, and pudding.
06 - Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld and cookies to soften.
07 - Before serving, whip the remaining 1 cup heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spread or pipe over the chilled pudding.
08 - Garnish with crushed Biscoff cookies and extra banana slices if desired. Serve chilled.

# Insider Tips:

01 -
  • The caramel spice from Biscoff cookies transforms ordinary banana pudding into something that feels fancy enough for dinner parties but comes together in minutes
  • There is something magical about how those spiced cookies soften just enough while still maintaining their distinctive crunch against the silky pudding
02 -
  • The longer this sits in the refrigerator the better it gets, but those bananas will start to brown after 24 hours so plan accordingly
  • I learned through trial and error that arranging the bananas in a single layer rather than scattering them prevents those unappetizing brown spots from spreading through your beautiful dessert
03 -
  • Room temperature ingredients combine more smoothly than cold ones when you are folding whipped cream into the pudding base
  • If your bananas are turning brown faster than you can eat the leftovers, press plastic wrap directly onto the surface to minimize air exposure

Go Back