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Biscoff Banana Pudding Recipe

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3.9 from 3 reviews

  • Author: Sara
  • Total Time: 8 hours 20 minutes (includes chilling time)
  • Yield: 12 servings

Description

This indulgent Biscoff Banana Pudding is a creamy, layered dessert combining classic banana pudding with the rich flavors of Biscoff cookies and cookie butter. Featuring layers of vanilla pudding, whipped topping, sweetened condensed milk, sliced bananas, and the irresistible crunch and spice of Biscoff and vanilla wafers, this chilled dessert is perfect for any occasion and sure to impress.

Ingredients

Pudding Mixture

  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 tub (16 ounces) frozen whipped topping, thawed
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons vanilla extract

Cookies and Cake

  • 1 package (8 ounces) Biscoff cookies, divided
  • 1 package (11 ounces) vanilla wafers, divided

Fruit and Toppings

  • 8 medium bananas, sliced into 1/4-inch slices
  • Ground cinnamon, to taste
  • 1/3 cup Biscoff creamy cookie spread, warmed

Instructions

  1. Prepare the pudding base: In a large bowl, whisk together the instant vanilla pudding mix and cold whole milk until smooth, about 2 minutes. Let the mixture rest for 5 minutes to set.
  2. Mix whipped topping and sweetened condensed milk: In a separate large bowl, stir together the thawed whipped topping, sweetened condensed milk, and vanilla extract until thoroughly combined. Gently fold the prepared vanilla pudding into this mixture until fully incorporated.
  3. Layer the dessert – first layer: Spread 2 cups of the vanilla cream mixture evenly in a 3½ to 4-quart trifle dish. Break 7 Biscoff cookies in half and sprinkle them over the cream layer. Arrange 15 vanilla wafer cookies around the Biscoff cookie pieces. Arrange a single layer of sliced bananas on top, sprinkle with ground cinnamon to taste, and drizzle 1 tablespoon of warmed cookie butter over the bananas.
  4. Add second cream layer and repeat layering: Spread 1½ cups of the vanilla cream mixture evenly over the bananas. Repeat the layering process with 7 broken Biscoff cookies, 15 vanilla wafers, another single layer of sliced bananas, a sprinkle of cinnamon, and a drizzle of warmed cookie butter.
  5. Complete the remaining layers: Repeat the layering two more times, following the same pattern, finishing with a final layer of vanilla cream mixture on top. Reserve about 1 tablespoon of cookie butter, and a few Biscoff cookies and vanilla wafers for decoration.
  6. Press and chill: Cover the trifle dish tightly with plastic wrap, pressing it down to adhere directly to the pudding surface. Place a small cutting board or flat object on top to gently compress the layers. Refrigerate overnight to allow the flavors to meld and the pudding to set firmly.
  7. Garnish and serve: Before serving, coarsely crush the reserved vanilla wafers and sprinkle them evenly on top of the pudding. Drizzle the remaining warmed cookie butter over the dessert and decorate with the reserved broken Biscoff cookies. Serve cold and enjoy immediately.

Notes

  • For best results, chill the pudding overnight to ensure it firms up and develops rich flavor.
  • You can warm the Biscoff cookie spread gently in the microwave for about 15-20 seconds to make it easier to drizzle.
  • If vanilla wafers or Biscoff cookies are unavailable, substitute with similar spice cookies or vanilla sandwich cookies.
  • To avoid bananas browning, assemble the pudding shortly before serving or toss banana slices lightly in lemon juice.
  • This pudding is best served cold and can be stored covered in the refrigerator for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/biscoff-banana-pudding-recipe/