Biscoff Banana Pudding Recipe
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!
Servings 10 servings
Calories 686kcal
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
Folding instead of stirring keeps the mixture light and airy. Cool Whip adds lift, while the sweetened condensed milk brings creaminess and sweetness. When you fold it into the pudding, you’re loosening the pudding just enough so it’s silky and spoonable instead of thick and heavy.
Straight pudding can tighten too much in the fridge, but folding in that mixture gives you a banana pudding that stays soft, creamy, and fluffy, not dense or gluey. That’s the difference between banana pudding that’s just fine and the kind people go back for.
Nutrition
Serving: 1serving | Calories: 686kcal | Carbohydrates: 99g | Protein: 9g | Fat: 26g