Introduction: Ready for a Creamy, Crunchy Dessert That’s Pure Comfort?
Craving a dessert that combines the nostalgic comfort of banana pudding with the irresistible caramelized crunch of Biscoff cookies? Look no further than Biscoff Banana Pudding! This no-bake treat layers creamy vanilla pudding, ripe bananas, and spiced Biscoff cookies for a dessert that’s as easy to make as it is delicious. Perfect for potlucks, family gatherings, or a cozy night in, this pudding will have everyone scooping for more. Ready to whip up some sweet magic? Let’s dive in!
Overview: Why Biscoff Banana Pudding Shines
Biscoff Banana Pudding is a delightful twist on classic banana pudding, featuring the warm, spiced flavor of Biscoff cookies instead of traditional wafers. The creamy pudding, sweet bananas, and crunchy cookie layers create a perfect balance of textures and tastes. This no-bake dessert is quick to assemble, naturally vegetarian, and a crowd-pleaser for all ages.
- Time Requirement: About 20 minutes for prep, plus 2 hours (or overnight) for chilling.
- Difficulty Level: Super easy! No cooking required, just mixing and layering.
- Why It’s Special: The Biscoff cookies add a caramelized, spiced crunch that elevates the classic banana pudding, while the creamy pudding and fresh bananas keep it comforting and familiar.
Essential Ingredients: What You’ll Need
With just six ingredients, Biscoff Banana Pudding is all about simplicity and bold flavors. Use ripe bananas and authentic Biscoff cookies for the best results.
- 350 g (1 ½ cups) milk, cold: The base for the instant pudding, keeping it creamy and smooth.
- 397 g (1 can) sweetened condensed milk: Adds sweetness and a rich, creamy texture.
- 102 g (1 package) instant vanilla pudding mix: Creates a quick, no-cook pudding base.
- 470 g (2 cups) whipping cream: Whipped into firm peaks for a light, fluffy layer.
- 26 Biscoff cookies: Provide a spiced, caramelized crunch for the layers and garnish.
- 4 large ripe bananas: Add natural sweetness and a soft, fruity texture.
- Substitutions and Variations:
- Dairy-Free: Use plant-based milk (like almond or oat) and coconut cream instead of whipping cream. Swap condensed milk for a vegan version or coconut condensed milk.
- Gluten-Free: Use gluten-free Biscoff cookies or gluten-free vanilla wafers.
- Lower Sugar: Reduce condensed milk to 300 g or use a sugar-free pudding mix and low-sugar condensed milk.
- Flavor Twist: Add 1 teaspoon cinnamon or a drizzle of caramel sauce to the pudding for extra warmth.
- Cookie Swap: Replace Biscoff with gingersnaps or graham crackers for a different crunch.
Why These Ingredients Matter: The instant pudding mix and condensed milk create a quick, creamy base, while whipping cream adds lightness. Bananas bring natural sweetness, and Biscoff cookies deliver a unique, spiced crunch that sets this dessert apart.
Step-by-Step Instructions: Crafting Your Biscoff Banana Pudding
This no-bake dessert is a breeze to assemble with just a few steps. Follow along to create a creamy, crunchy masterpiece!
Step 1: Prepare the Pudding
- In a medium bowl, whisk together 350 g cold milk, 397 g sweetened condensed milk, and 102 g instant vanilla pudding mix until the pudding mix is fully dissolved (about 1–2 minutes).
- Set the pudding mixture in the fridge to thicken while you prepare the whipped cream.
- Tip: Ensure the milk is cold to help the pudding set quickly and smoothly.
Step 2: Whip the Cream
- In a large mixing bowl, add 470 g whipping cream.
- Use an electric hand mixer with a whisk attachment to beat the cream until firm peaks form (about 3–5 minutes).
- Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.
Step 3: Combine the Pudding and Cream
- Remove the pudding mixture from the fridge and add it to the whipped cream.
- Gently fold the two together with a spatula until no streaks remain, keeping the mixture light and fluffy.
- Tip: Fold slowly to maintain the whipped cream’s airiness for a creamy texture.
Step 4: Assemble the Layers
- In a 9×13-inch dish, spread half of the pudding mixture into an even layer using a spatula.
- Slice 4 large ripe bananas into ¼-inch thick coins. Arrange about ¾ of the banana slices (3 bananas) over the pudding layer.
- Crumble 18 Biscoff cookies and sprinkle them evenly over the banana layer.
- Spread the remaining pudding mixture over the cookie layer, smoothing it with a spatula.
- Tip: Slice bananas just before layering to prevent browning, or toss with a splash of lemon juice if prepping ahead.
Step 5: Garnish and Chill
- Crumble the remaining 8 Biscoff cookies and sprinkle over the top pudding layer.
- Add the remaining banana slices as a garnish. If serving 1–2 days later, add the final banana slices just before serving to keep them fresh and prevent browning.
- Cover the dish with plastic wrap and chill in the fridge for at least 2 hours, preferably overnight, to let the flavors meld and the cookies soften slightly.
- Tip: For a prettier garnish, place whole or halved Biscoff cookies upright in the pudding for a decorative touch.
Step 6: Serve
- Scoop the pudding directly from the dish for a rustic serve, or portion into smaller containers or glasses for a mixed, parfait-style presentation.
- Tip: Use a large spoon or spatula to scoop, ensuring each serving gets pudding, bananas, and cookies.
Assembly: Creating the Perfect Biscoff Banana Pudding
Assembling Biscoff Banana Pudding is all about layering for a balance of creamy, fruity, and crunchy textures. Here’s how to make it look and taste amazing:
- Layer the Pudding: Spread the pudding mixture evenly to ensure every scoop has creamy goodness.
- Add Bananas: Arrange banana slices in a single layer for even distribution and a pretty look.
- Sprinkle Cookies: Crumble Biscoff cookies generously for crunch in every bite, saving some whole or halved for garnish.
- Presentation Tips:
- Serve in a clear glass dish to show off the layers.
- Garnish with a drizzle of melted Biscoff spread or a dusting of powdered sugar for extra flair.
- For individual servings, layer in mason jars or dessert cups for a cute, portable treat.
- Serving Tip: Let the pudding sit at room temperature for 5 minutes before serving for a softer, creamier texture.
Storage and Make-Ahead Tips
This pudding is perfect for preparing ahead, and it stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store covered with plastic wrap or in an airtight container in the fridge for up to 3 days. Bananas may brown slightly but remain tasty.
- Freezer: Not recommended, as the pudding and bananas can become watery when thawed.
- Serving Tip: Stir gently before serving if the pudding has settled.
- Make-Ahead Tips:
- Assemble the pudding up to 24 hours in advance, but add the top layer of bananas just before serving to keep them fresh.
- Prepare the pudding mixture and whipped cream separately up to a day ahead and store in the fridge. Combine and assemble when ready.
- Keep Biscoff cookies in an airtight container to stay crisp until use.
Recipe Variations: Get Creative!
Biscoff Banana Pudding is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Chocolate Biscoff Pudding: Add 2 tablespoons cocoa powder to the pudding mix for a chocolatey twist.
- Peanut Butter Banana Pudding: Swirl ¼ cup peanut butter into the pudding mixture for a nutty flavor.
- Caramel Biscoff Pudding: Drizzle caramel sauce between layers for extra sweetness.
- Tropical Biscoff Pudding: Add a layer of crushed pineapple or mango slices for a tropical vibe.
- Mini Biscoff Puddings: Layer in small glasses or jars for individual servings, perfect for parties.
Conclusion: Savor the Creamy, Crunchy Bliss of Biscoff Banana Pudding!
You’ve just created a Biscoff Banana Pudding that’s sure to steal hearts with its creamy, fruity, and crunchy layers! This no-bake dessert is perfect for any occasion, from casual family dinners to festive gatherings. With the warm, spiced flavor of Biscoff cookies and the classic comfort of banana pudding, it’s a treat everyone will love. Get creative with variations or garnishes, and enjoy every delicious scoop. How will you make your pudding special? Share your ideas in the comments—I’d love to hear them!
Print
Biscoff Banana Pudding
Description
Craving a dessert that combines the nostalgic comfort of banana pudding with the irresistible caramelized crunch of Biscoff cookies? Look no further than Biscoff Banana Pudding! This no-bake treat layers creamy vanilla pudding, ripe bananas, and spiced Biscoff cookies for a dessert that’s as easy to make as it is delicious
Ingredients
With just six ingredients, Biscoff Banana Pudding is all about simplicity and bold flavors. Use ripe bananas and authentic Biscoff cookies for the best results.
-
350 g (1 ½ cups) milk, cold: The base for the instant pudding, keeping it creamy and smooth.
-
397 g (1 can) sweetened condensed milk: Adds sweetness and a rich, creamy texture.
-
102 g (1 package) instant vanilla pudding mix: Creates a quick, no-cook pudding base.
-
470 g (2 cups) whipping cream: Whipped into firm peaks for a light, fluffy layer.
-
26 Biscoff cookies: Provide a spiced, caramelized crunch for the layers and garnish.
-
4 large ripe bananas: Add natural sweetness and a soft, fruity texture.
-
Substitutions and Variations:
-
Dairy-Free: Use plant-based milk (like almond or oat) and coconut cream instead of whipping cream. Swap condensed milk for a vegan version or coconut condensed milk.
-
Gluten-Free: Use gluten-free Biscoff cookies or gluten-free vanilla wafers.
-
Lower Sugar: Reduce condensed milk to 300 g or use a sugar-free pudding mix and low-sugar condensed milk.
-
Flavor Twist: Add 1 teaspoon cinnamon or a drizzle of caramel sauce to the pudding for extra warmth.
-
Cookie Swap: Replace Biscoff with gingersnaps or graham crackers for a different crunch.
-
Why These Ingredients Matter: The instant pudding mix and condensed milk create a quick, creamy base, while whipping cream adds lightness. Bananas bring natural sweetness, and Biscoff cookies deliver a unique, spiced crunch that sets this dessert apart.
Instructions
Step 1: Prepare the Pudding
-
In a medium bowl, whisk together 350 g cold milk, 397 g sweetened condensed milk, and 102 g instant vanilla pudding mix until the pudding mix is fully dissolved (about 1–2 minutes).
-
Set the pudding mixture in the fridge to thicken while you prepare the whipped cream.
-
Tip: Ensure the milk is cold to help the pudding set quickly and smoothly.
Step 2: Whip the Cream
-
In a large mixing bowl, add 470 g whipping cream.
-
Use an electric hand mixer with a whisk attachment to beat the cream until firm peaks form (about 3–5 minutes).
-
Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.
Step 3: Combine the Pudding and Cream
-
Remove the pudding mixture from the fridge and add it to the whipped cream.
-
Gently fold the two together with a spatula until no streaks remain, keeping the mixture light and fluffy.
-
Tip: Fold slowly to maintain the whipped cream’s airiness for a creamy texture.
Step 4: Assemble the Layers
-
In a 9×13-inch dish, spread half of the pudding mixture into an even layer using a spatula.
-
Slice 4 large ripe bananas into ¼-inch thick coins. Arrange about ¾ of the banana slices (3 bananas) over the pudding layer.
-
Crumble 18 Biscoff cookies and sprinkle them evenly over the banana layer.
-
Spread the remaining pudding mixture over the cookie layer, smoothing it with a spatula.
-
Tip: Slice bananas just before layering to prevent browning, or toss with a splash of lemon juice if prepping ahead.
Step 5: Garnish and Chill
-
Crumble the remaining 8 Biscoff cookies and sprinkle over the top pudding layer.
-
Add the remaining banana slices as a garnish. If serving 1–2 days later, add the final banana slices just before serving to keep them fresh and prevent browning.
-
Cover the dish with plastic wrap and chill in the fridge for at least 2 hours, preferably overnight, to let the flavors meld and the cookies soften slightly.
-
Tip: For a prettier garnish, place whole or halved Biscoff cookies upright in the pudding for a decorative touch.
Step 6: Serve
-
Scoop the pudding directly from the dish for a rustic serve, or portion into smaller containers or glasses for a mixed, parfait-style presentation.
-
Tip: Use a large spoon or spatula to scoop, ensuring each serving gets pudding, bananas, and cookies
FAQs: Your Biscoff Banana Pudding Questions Answered
Q: Can I use store-bought whipped topping instead of whipping cream?
A: Yes, use about 4 cups of whipped topping, but freshly whipped cream gives a lighter, fresher texture. Fold it gently with the pudding mixture.
Q: Is Biscoff Banana Pudding healthy?
A: It’s a treat, but bananas provide potassium and fiber. The pudding and condensed milk are rich, so enjoy in moderation or use lower-sugar alternatives.
Q: Why are my bananas browning?
A: Bananas brown naturally when exposed to air. Slice them just before layering or toss with a splash of lemon juice to slow browning.
Q: Can I use other cookies instead of Biscoff?
A: Yes! Vanilla wafers, gingersnaps, or graham crackers work well, but Biscoff adds a unique caramelized flavor.
Q: How long does it take to prep this pudding?
A: About 20 minutes for prep, plus 2 hours (or overnight) for chilling. It’s quick and hands-off after assembly!
Q: Can I make this without bananas?
A: Absolutely! Skip the bananas and add more Biscoff cookies or try a layer of berries for a different twist.