Easy Biscoff Banana Pudding

Pudding, Mousse, and Custards
Written By Sue Mun

The Dessert You Didn’t Know You Needed: Biscoff Banana Pudding

Move over, classic banana pudding! There is a new sheriff in town, and it’s carrying a jar of cookie butter.

If you’re a fan of that iconic, caramelized, spiced flavor of Biscoff cookies, and you love the nostalgic, creamy comfort of banana pudding, then prepare to meet your new obsession. This Biscoff Banana Pudding is everything a dessert should be: thick, velvety, slightly spiced, and outrageously easy to make.

It’s the kind of "no-bake" miracle that looks like a masterpiece but comes together with just a bit of mixing and a lot of layering.

The Game Changer: Biscoff-Infused Pudding

Standard banana pudding usually relies on plain vanilla. But we’re leveling up. By whisking Biscoff cookie butter spread and softened cream cheese directly into the condensed milk and vanilla pudding base, we create a "Cookie Butter Cloud."

  • The Texture: The cream cheese adds a cheesecake-like tang and stability, while the folded-in homemade whipped cream makes the whole thing light and airy.

  • The Flavor: You get that deep, toasted cinnamon-ginger note of the Biscoff spread peeking through the creamy vanilla.

The Layers: A Cookie Duo

Most people use Nilla wafers, but we’re doubling down on texture. In this recipe, I used a mix of Vanilla Wafers and Biscoff Cookies.

As the pudding sits in the fridge, the cookies undergo a magical transformation. They soak up the moisture from the pudding and the bananas, turning into a soft, cake-like texture that melts in your mouth.

Pro Tip: I like to leave some cookies whole for that "cakey" bite and crush others into a fine sand for a different textural experience in every layer!

The Build: How to Create the Perfect Scoop

To get those beautiful, distinct layers, we follow a simple three-tier system:

  1. Pudding Base: Start with a smooth foundation.

  2. The "Filling": A crowded layer of sliced ripe bananas, Biscoff cookies, and vanilla wafers.

  3. The Liquid Gold: A generous drizzle of melted Biscoff spread over the cookies and bananas. This ensures that the cookie flavor is front and center!

Repeat this until you reach the top, then use a toothpick to swirl melted Biscoff spread into the final layer of pudding for a gorgeous, marbled look.

The Hardest Part: The Wait

I know it’s tempting to dive in immediately with a spoon, but patience is key. This dessert needs at least 6 hours (or ideally overnight) in the fridge.

During this "resting period," the flavors marry together, the pudding sets firmly, and the cookies soften perfectly. When you finally take that first cold, creamy bite, you’ll realize the wait was absolutely worth it.

Why You’ll Love It:

  • No Oven Required: Perfect for hot days or when your oven is busy with dinner.

  • Crowd Pleaser: It’s a massive 9x13 dish that can easily feed a party (though you might not want to share).

  • Customizable: Want it less sweet? Skip the powdered sugar in the whipped cream—the Biscoff and condensed milk provide plenty of sweetness on their own!

Easy Biscoff Banana Pudding

Created by Sue Mun

Serves 8


Ingredients

For the Biscoff Pudding:

  • 14 ounces sweet condensed milk

  • 4 oz cream cheese softened

  • 4 oz biscoff spread

  • 1 cup cold milk

  • 1 (5.4 ounce) large box Instant pudding mix Vanilla or French Vanilla

  • 3 cups heavy cream

  • 1 cup powdered sugar (you can leave this out if you don’t want to make it so sweet)

  • 1 teaspoon vanilla extract

For the Layering:

  • about 6 oz (1/2 box) vanilla wafers

  • 1 (12oz) package of Biscoff cookies, plus more for decorating if desired

  • 5-7 ripe bananas, sliced, or more if desired

  • Biscoff spread for drizzling, melted in the microwave for 30 seconds to make it easier to pour

Instructions 

  1. In a large bowl, cream together the cream cheese, condensed milk, and biscoff spread until nice and smooth.

  2. Add in the milk, vanilla pudding mix, and the vanilla extract. Mix until smooth again and place in the fridge for about 30 minutes to firm up.

  3. Meanwhile, in a large bowl, whip up the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

  4. Take the pudding out of the fridge and give it a good stir. Fold the whip cream into the pudding mixture.

  5. In a 9x12 dish, add about a third of the pudding to the bottom and evenly spread it out. Then cover the entire bottom with a layer of vanilla wafers, Biscoff cookies, and banana slices. You can crush the vanilla wafer and Biscoff cookies or leave it whole. Drizzle with some melted Biscoff spread on top of the wafers/bananas.

  6. Add another third layer of pudding on top. Cover with vanilla wafers, Biscoff cookie, banana slices, and a drizzle of Biscoff spread.

  7. Then finally, add the rest of the pudding on top. Drizzle with Biscoff spread and use a toothpick to make a swirly design on top if desired.

  8. Decorate with vanilla wafers, Biscoff cookies, and crushed Biscoff cookies Ono stop if desired.

  9. Store in the fridge for at least 6 hours or overnight before serving.

  10. Server cold and enjoy!

Sue Mun