Description
This Biscoff Banana Pudding is a luscious, creamy dessert perfect for banana lovers who enjoy a twist with the iconic spiced Biscoff cookies. Layers of smooth vanilla pudding, ripe bananas, and crumbled Biscoff cookies combine for a rich texture and delightful flavor, making it an irresistible treat for any occasion.
Ingredients
Scale
Pudding Mixture
- 350 g cold milk
- 397 g sweetened condensed milk (1 can)
- 102 g instant vanilla pudding mix (1 package)
Whipped Cream
- 470 g whipping cream
Other Ingredients
- 26 Biscoff cookies
- 4 large ripe bananas
Instructions
- Prepare the pudding mixture: In a medium bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding mix has fully dissolved. Place the bowl in the refrigerator to allow the pudding to set while you prepare the whipped cream.
- Whip the cream: In a large mixing bowl, pour the whipping cream. Using an electric hand mixer with a whisk attachment, whip the cream until firm peaks form. This will add lightness and creaminess to the pudding.
- Combine pudding mixture and whipped cream: Gently fold the chilled pudding mixture into the whipped cream with a spatula, mixing carefully until no streaks remain and the mixture is smooth and uniform in texture.
- Layer the first pudding base: Pour half of the combined pudding mixture into a 9×13 inch dish. Use a spatula to spread it into an even layer to provide a stable base for the toppings.
- Add banana slices and cookie crumbs: Slice the bananas into approximately 1/4 inch thick coins. Place about three-quarters of the banana slices evenly over the pudding layer. Crumble about 18 Biscoff cookies and sprinkle them evenly on top of the bananas to add texture and flavor.
- Layer the remaining pudding: Pour the remaining pudding mixture over the banana and cookie layer and spread it evenly with a spatula to create the second pudding layer.
- Garnish with remaining bananas and cookies: Decorate the top layer with the remaining banana slices and crumbled Biscoff cookies as a garnish. If preparing the dish a day or two ahead, add the last banana slices just before serving to prevent browning.
- Chill and serve: Cover the dish with plastic wrap and chill the pudding in the refrigerator for at least 2 hours or preferably overnight to allow flavors to meld and the pudding to fully set. Serve chilled, scooping directly from the dish or portioning into serving containers.
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Whip the cream to firm peaks to ensure a light and airy pudding.
- Add the final banana slices right before serving if preparing in advance to prevent browning.
- The pudding benefits from resting overnight for the best texture and flavor.
- For a richer texture, you can substitute half the milk with heavy cream.
- This recipe serves well as a make-ahead dessert for gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Dessert
- Method: No-bake, layering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 150 g)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Biscoff Banana Pudding, banana pudding recipe, no bake dessert, layered pudding, Biscoff cookies dessert
