This Biscoff banana pudding was my husband’s idea, and yes, I was right there supervising to make sure every measurement made sense and the texture is on point! It’s rich, smooth, and perfectly layered with that cookie butter flavor we all love. The best part is this dessert is no-bake and comes together in less than 30 minutes!
Biscoff Banana Pudding Ingredients
- Vanilla Pudding
- Banana Cream Pudding
- Milk
- Sweetened Condensed Milk
- Cool Whip or Whipped Cream
- Vanilla Extract
- Biscoff Cookie Butter
- Bananas
- Biscoff Cookies and Nila Wafers (optional)
How to Make Biscoff Banana Pudding
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine the vanilla and banana cream pudding with the cold milk in a large mixing bowl. Beat the pudding mix and milk with a whisk for 2 minutes. Set aside for 5 minutes.
- In a separate large mixing bowl, combine the sweetened condensed milk, cool whip, and vanilla extract. Stir until combined.
- Next, add in the cool whip mixture to the bowl with the pudding and fold. Fold the mixture, do not overmix. Use a rubber spatula or large spoon. Scoop down the side of the bowl, go under the mixture, then lift it up and over the top. Rotate the bowl slightly and repeat. You’re turning the mixture over itself, not stirring it in circles.See notes for more information.
- Ensure your Biscoff butter is smooth. I use the microwave. Crush the Biscoff and Nilla Wafers into bits. I reserve about 8-10 cookies to garnish on top.
- Add ½ of the pudding mixture to a 9x13 inch dish or dessert trifle. Drizzle ½ of the smooth Biscoff butter on top. Sprinkle ½ of the crushed cookies throughout. Add in half of the sliced bananas.
- Add a final layer of pudding and drizzle the remaining smooth Biscoff butter on top. Sprinkle the remaining crushed cooked and the remaining sliced bananas. Add cookies throughout to decorate the pudding.
- Chill.
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Biscoff Banana Pudding
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 3.4 oz vanilla pudding I use standard vanilla.
- 3.4 oz banana cream pudding
- 4 cups cold milk
- 14 oz sweetened condensed milk
- 8 oz cool whip
- 2 teaspoons vanilla extract
- 1 cup Biscoff butter Microwave until the Biscoff butter is smooth. Feel free to use more.
- 8.8 oz Biscoff cookies This is one pack, feel free to double it if you want more cookies
- 2-3 cups Nilla Wafers Crushed and optional.
- 3-4 bananas Sliced into pieces, rounds.
Instructions
- Combine the vanilla and banana cream pudding with the cold milk in a large mixing bowl. Beat the pudding mix and milk with a whisk for 2 minutes. Set aside for 5 minutes.3.4 oz vanilla pudding, 3.4 oz banana cream pudding, 4 cups cold milk
- In a separate large mixing bowl, combine the sweetened condensed milk, cool whip, and vanilla extract. Stir until combined.14 oz sweetened condensed milk, 8 oz cool whip, 2 teaspoons vanilla extract
- Next, add in the cool whip mixture to the bowl with the pudding and fold. Fold the mixture, do not overmix. Use a rubber spatula or large spoon. Scoop down the side of the bowl, go under the mixture, then lift it up and over the top. Rotate the bowl slightly and repeat. You’re turning the mixture over itself, not stirring it in circles.See notes for more information.
- Ensure your Biscoff butter is smooth. I use the microwave. Crush the Biscoff and Nilla Wafers into bits. I reserve about 8-10 cookies to garnish on top.1 cup Biscoff butter, 8.8 oz Biscoff cookies, 2-3 cups Nilla Wafers
- Add ½ of the pudding mixture to a 9x13 inch dish or dessert trifle. Drizzle ½ of the smooth Biscoff butter on top. Sprinkle ½ of the crushed cookies throughout. Add in half of the sliced bananas.3-4 bananas
- Add a final layer of pudding and drizzle the remaining smooth Biscoff butter on top. Sprinkle the remaining crushed cooked and the remaining sliced bananas. Add cookies throughout to decorate the pudding.
- Chill if preferred, 2 hours.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions
Yes. This dessert is even better after it chills. You can make it up to 24 hours in advance. Cover it tightly and store it in the fridge until ready to serve.
Feel free to serve it immediately! If you prefer chilled, chill it for 2 to 4 hours. This gives the pudding time to set and helps the layers hold their shape. Overnight is perfectly fine too.
Bananas will naturally darken over time, but layering them between the pudding helps slow that down. For best results, serve within 24 hours.
Yes, but the texture will be slightly different. Cool Whip gives a more stable, fluffy consistency that holds up longer. If you use homemade whipped cream, make sure it’s stiffly whipped.
Biscoff cookies are what give this pudding its signature flavor, but vanilla wafers will work if that’s what you have. The taste will be more traditional.
You can! Feel free to go crazy with the cookies or spread.
It’s best within 1 to 2 days. After that, the bananas soften and the layers start to break down.
I don’t recommend it. Freezing changes the texture of the pudding and bananas once thawed.
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