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Biscoff Banana Pudding layered in a clear glass bowl, topped with whipped cream, sliced bananas, whole Biscoff cookies, and crushed cookie pieces.

Biscoff Banana Pudding

A creamy, layered banana pudding infused with rich Biscoff spread and cookies for the perfect blend of creamy, crunchy, and spiced sweetness.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 4 ripe bananas, sliced
  • 1 tbsp lemon juice
Pudding Base
  • 1 box instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
Biscoff Components
  • 1 cup Biscoff spread, melted slightly
  • 1 package Biscoff cookies
  • 1/2 cup crushed Biscoff cookies for topping

Equipment

  • Mixing bowls

Method
 

  1. Toss banana slices with lemon juice to prevent browning and set aside.
  2. Whisk instant pudding mix with cold milk for about 2 minutes until thickened. Refrigerate for 10 minutes.
  3. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  4. Fold half of the whipped cream into the pudding to lighten it.
  5. Drizzle a few spoonfuls of melted Biscoff spread into the pudding mixture and swirl gently.
  6. Layer Biscoff cookies, pudding mixture, and sliced bananas in a large dish. Repeat layers, ending with pudding.
  7. Spread remaining whipped cream on top.
  8. Warm remaining Biscoff spread until drizzleable and swirl over the top.
  9. Sprinkle crushed Biscoff cookies for a crunchy finish.
  10. Chill for at least 2 hours before serving to allow flavors to blend and cookies to soften.

Notes

For extra banana flavor, add a layer of mashed banana into the pudding mixture. Best served chilled and eaten within 2 days.