Creamy and easy-to-make biscoff banana pudding made with Lotus biscoff cookies instead of nilla wafers. It’s a delicious, spiced twist on a classic no-bake dessert.
Why you’ll love this recipe
- Creamy and silky vanilla pudding. We’re using boxed pudding mix for the easiest, no-fuss vanilla pudding that turns out well every time instead of making it completely from scratch. Rumour is: Magnolia Bakery uses the same instant pudding mix for their banana pudding so if it’s good enough for them, it’s good enough for me.
- Spiced biscoff flavour. While classic banana pudding uses Nilla wafers which don’t have much of a flavour, the biscoff cookies in this biscoff banana pudding are packed with biscoff flavour. They become soft and amazing just like Nilla wafers but they bring a whole new flavour dimension.
- Easy to make. You only need a few ingredients and less than an hour of prep time. The hardest part is just waiting for it to set in the fridge.
Tools
- A hand mixer is so handy for making whipped cream and most other baking recipes. You can also whip the cream manually with a whisk but a hand mixer makes it so much faster and easier especially with a large amount of cream like in this recipe.
- This recipe makes enough banana pudding to fill a 9×13″ dish or baking pan perfectly. Since this is a no-bake recipe, you can use just about any container you have on hand and you can easily eyeball the amount of pudding and toppings you add to it if it’s a different size and shape than the one I used.
Ingredients
- Milk – Use any dairy or non-dairy milk you prefer. I’d recommend 2% milk or oat milk for a thicker pudding. Use it cold, straight from the fridge. For a lighter pudding consistency, you can also use cold water.
- Condensed milk – This adds a caramelized and milky flavour while also adding sweetness and thickness to the pudding. A full can may be on the sweeter side for some people depending on your preference so you can adjust as needed if you don’t mind having some condensed milk left over.
- Vanilla pudding mix – I used Jello vanilla pudding mix for this banana pudding. Yes, Jello! You can use any powdered instant vanilla pudding mix. It’s way easier than making pudding or custard from scratch and works well if you just want a quick and easy dessert.
- Whipping cream – You can use whipping cream or heavy cream for a more rich texture.
- Biscoff cookies – Use Lotus biscoff cookies or similar spiced cookies from other brands. Biscoff cookies have a unique spiced and caramelized flavour that takes classic banana pudding to the next level.
- Bananas – Use ripe but not overripe bananas (like you would for banana bread). Bananas that still have a bit of green on them are perfect for banana pudding because they won’t turn mushy and brown as fast especially if you want to keep the banana pudding for a few days.
How to make biscoff banana pudding
In a medium bowl, whisk together cold milk, condensed milk, and vanilla pudding mix until the pudding mix has dissolved. Set aside in the fridge to set while you make the whipped cream.
In a large mixing bowl, add whipping cream. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it becomes firm peaks.
Add the chilled pudding mixture to the whipped cream and fold them together with a spatula until no streaks remain.
Add half of this pudding mixture to a 9×13″ dish. Use a spatula to spread it into an even layer.
Slice the bananas into ¼” thick coins and add about ¾ of them on top of the pudding layer. Crumble up about 18 biscoff cookies and sprinkle them on top of the banana layer.
Add the rest of the pudding mixture on top and spread it out into an even layer.
Repeat adding the rest of the biscoff cookies and banana slices on top as garnish. If you want to serve your banana pudding in the dish 1-2 days later, slice and add the last banana coins on top right before serving to prevent them from turning brown.
Cover and chill the biscoff banana pudding in the fridge for at least 2 hours or overnight before serving. Serve by scooping directly from the dish or divide into smaller containers if you prefer it to be mixed.
Storage
This biscoff banana pudding can be stored in an airtight container or covered with plastic wrap in the fridge for up to 3 days. It’s best to enjoy banana pudding within 1-2 days of making it as the bananas will turn brown the longer it is stored.
Freezing
Leftovers can be frozen in an airtight container for up to 1 month.
Thaw in the fridge overnight before eating or thaw at room temperature for 15-30 minutes and enjoy it half-frozen. This is my preferred way to eat it! It tastes like banana ice cream.
Tips for success
- Slice the bananas right before using them. From the moment bananas are sliced and exposed to air, they slowly begin to turn brown.
- Whip cream to firm peaks. Your whisk should leave trails in the whipped cream and it should be very fluffy, airy, and stiff. This prevents the banana pudding from becoming runny.
- Chill the biscoff banana pudding for a few hours before serving. Banana pudding thickens when left to set in the fridge and the biscoff cookies become soft and cake-like as they absorb the moisture from the pudding. You can dig in right away if you prefer crunchy cookies and a looser pudding but I personally love the texture the next day.
Frequently asked questions
How do you keep bananas from turning brown in banana pudding?
Any bananas that you’re using as garnish on top of the banana pudding should be sliced and added right before serving. Choose bananas that are just ripe but not overripe. Use the banana slices right after slicing them and make sure they’re mixed into the pudding and not exposed to air.
How do you thicken banana pudding?
For a thicker pudding, use slightly less liquid when mixing the instant pudding. Add about 1 tablespoon of cornstarch before whipping the cream and whip it to firm peaks. Chilling banana pudding overnight will also help it thicken.
