Banana pudding with Biscoff cookies quickly became one of my all-time favorite dessert discoveries. Growing up in the heart of the Midwest, banana pudding was a regular fixture on our family table. My grandma used to layer sliced bananas, whipped topping, and those classic Nilla Wafers into a dish that disappeared almost as fast as she made it. I loved helping her assemble it—stealing a few cookies along the way, of course. That memory stuck with me, and for years I made banana pudding the exact same way.
But one day, I found myself out of Nilla Wafers and staring at a sleeve of Biscoff cookies in my pantry. I figured, why not give them a try? The result was incredible. Biscoff cookies added a warm, spiced caramel flavor that instantly transformed the dish into something deeper, richer, and far more flavorful. That was the day banana pudding with Biscoff cookies officially earned a permanent spot in my dessert rotation.
What I love most is how the cookies soften just enough—turning cake-like as they soak up the creamy pudding—while still holding on to that cozy cinnamon-spice bite. It’s the kind of dessert you make once and then can’t stop dreaming about. Honestly, it’s now my go-to for holidays, potlucks, and even lazy Sundays when I need a little comfort food magic.
This recipe pairs perfectly with our No-Bake Biscoff Cake Roll or even our No Bake Brownie Balls Recipe
If you love this kind of effortless, crowd-pleasing treat, you’ll probably also fall for our no-bake cheesecake jars or these easy Biscoff tiramisu cups—they’re all designed to be stress-free and incredibly delicious.
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Banana Pudding with Biscoff Cookies – A Spiced, Creamy No-Bake Delight
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy banana pudding with Biscoff cookies—a spiced no-bake twist on the Southern classic.
Ingredients
25–30 Biscoff cookies
4 ripe bananas
1 (3.4 oz) package instant vanilla pudding
1½ cups cold milk
1 can (14 oz) sweetened condensed milk
2 cups whipping cream
Instructions
1. Whisk pudding mix, cold milk, and condensed milk until smooth. Chill 10 minutes.
2. Whip cream until stiff peaks form.
3. Fold whipped cream into the pudding until fully combined.
4. In a dish, layer pudding, sliced bananas, and crushed Biscoff cookies.
5. Repeat layers, finishing with cookies and banana slices.
6. Cover and chill for at least 2 hours before serving.
Notes
Use slightly underripe bananas to prevent browning.
Add toppings like caramel drizzle or chocolate for variation.
Store up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 36g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: banana pudding with Biscoff cookies, no bake banana dessert
Why Biscoff Cookies Make Banana Pudding Irresistible
Classic banana pudding has always been comforting, but using Biscoff cookies elevates it in a way that’s both surprising and familiar. Biscoff cookies bring a rich, caramelized flavor with hints of cinnamon, nutmeg, and brown sugar. Unlike the mild taste of Nilla Wafers, Biscoff adds a bold, cozy twist that perfectly complements the natural sweetness of ripe bananas and the creaminess of the pudding.
As they sit layered in the dish, Biscoff cookies slowly soak up the pudding—softening without turning mushy. The result is a texture that feels like soft cake, yet still holds together beautifully when served. It’s truly a match made in dessert heaven.
And the best part? This version of banana pudding with Biscoff cookies still requires zero baking. It’s as easy to make as the original—just whip, layer, chill, and enjoy. It’s also incredibly flexible. You can make it ahead, serve it in jars, or dress it up for a dinner party.
Much like the method used in our no-bake lemon lasagna, layering the cookies, pudding, and fruit creates depth of flavor and a beautiful presentation without any oven time. It’s everything you love about classic banana pudding—just better.
The No-Bake Method – Simple Ingredients, Maximum Flavor
Easy Ingredients for Banana Pudding with Biscoff Cookies
One of the best parts about banana pudding with Biscoff cookies is how few ingredients you need. You don’t need fancy tools or complicated prep—just a few pantry staples and about 20 minutes of hands-on time.
Here’s what you’ll need:
- Biscoff cookies – These spiced European biscuits are the star. You’ll need about 25–30 to cover a standard 9×13 dish.
- Bananas – Use ripe but not mushy bananas. A little green on the peel means they won’t brown too fast.
- Instant vanilla pudding mix – Jell-O or any brand works. You’ll want the instant kind, not cook-and-serve.
- Cold milk – 2% or whole milk gives a creamier texture, but oat milk works great too.
- Sweetened condensed milk – Adds body and caramel sweetness.
- Whipping cream – Or heavy cream, whipped until fluffy for a rich, airy pudding base.
When building layers, make sure each component stands out. The bananas should be ripe, the cream whipped to firm peaks, and the cookies evenly distributed. That way, each bite of your banana pudding with Biscoff cookies delivers the perfect balance of flavor and texture.
How to Make Banana Pudding with Biscoff Cookies (Step-by-Step)
Once you’ve got your ingredients ready, here’s how to bring it all together:
- Mix the pudding base: In a mixing bowl, whisk together cold milk, condensed milk, and the instant vanilla pudding mix. Stir until smooth. Place in the fridge to set slightly—about 5–10 minutes.
- Whip the cream: In a separate bowl, whip your cream until it forms stiff peaks. This takes about 3–5 minutes with a hand mixer.
- Fold and combine: Gently fold the whipped cream into the chilled pudding. Use a spatula to mix until fully blended and fluffy.
- Layer it up: In a 9×13 dish, spread a layer of the pudding mixture. Add a layer of sliced bananas and a generous sprinkle of crushed Biscoff cookies.
- Repeat: Add another layer of pudding, more bananas, and more cookies. Continue until all components are used, finishing with cookies and banana slices on top.
- Chill and set: Cover and refrigerate for at least 2 hours. Overnight is even better—the cookies soften and the flavors meld beautifully.
Serve It Right – Presentation & Storage Tips
Creative Ways to Serve Banana Pudding with Biscoff Cookies
Banana pudding with Biscoff cookies is more than just a scoop-and-serve dessert. With its rich layers and warm spice, it deserves to be presented in a way that matches the flavor. Whether you’re serving a crowd or prepping a sweet surprise for two, these ideas make your pudding shine.
- Classic family-style: Spread the pudding in a 9×13 dish and garnish the top with banana slices and crushed Biscoff for a rustic, homey vibe.
- Individual mason jars: Perfect for parties or meal prep! Layer cookies, pudding, and bananas in jars or clear cups. Add a swirl of whipped cream and a Biscoff on top.
- Trifle bowl presentation: If you’re aiming for elegance, use a trifle dish. The visible layers look beautiful, especially if you add a sprinkle of cinnamon between each.
- Dessert shooters: Great for baby showers or dessert bars—small clear glasses with mini spoons make for a stylish grab-and-go treat.
Want to take it even further? Add a drizzle of caramel sauce, a sprinkle of crushed nuts, or even a dusting of cocoa powder for visual flair.
For mini versions, individual jars of banana pudding with Biscoff cookies topped with whipped cream make the perfect hand-held treat. They look great on a dessert table and are easy to prep ahead.
How to Store and Freeze Banana Pudding with Biscoff Cookies
Proper storage keeps your pudding fresh and flavorful—and it’s easier than you think.
- Refrigerator: Cover the dish tightly with plastic wrap or store in an airtight container. It stays fresh for up to 3 days, but it’s best enjoyed within 48 hours for peak texture.
- Banana tip: Only add the final layer of sliced bananas right before serving. That prevents browning and keeps your dessert looking fresh.
- Freezing: You can freeze leftovers! Scoop portions into airtight containers and freeze for up to 1 month. Thaw in the fridge overnight or enjoy half-frozen for a treat that tastes like banana ice cream.
Planning to serve at a party? Make it the night before, store it chilled, and garnish with bananas and whipped cream just before guests arrive.
Variations & Twists – Make It Your Own
Can I Use Other Cookies Besides Biscoff?
While banana pudding with Biscoff cookies delivers that unbeatable spiced-caramel flavor, there are a few alternatives you can try if you’re in a pinch—or just want to mix things up.
- Gingersnaps: For a deeper spice profile, gingersnaps are a solid stand-in.
- Graham crackers: Milder than Biscoff, they offer a subtle crunch and work well if you’re layering other bold flavors.
- Vanilla Oreos: Adds sweetness and structure. You can even try the golden double-stuffed version.
- Butter cookies: Great for a buttery, flaky bite without overwhelming the banana or pudding.
- Gluten-free options: Look for gluten-free speculoos cookies or almond flour-based crisps that hold up well in creamy layers.
That said, Biscoff cookies remain the star because they transform with the pudding—softening just right while keeping their bold, spiced flavor. They’re also easier to crush and layer than most cookies.
Customizing Your Biscoff Banana Pudding
Banana pudding with Biscoff cookies is super adaptable. Here’s how to make it your own:
- Add peanut butter: Swirl a bit into the pudding or layer it between bananas for a salty-sweet contrast.
- Fold in mascarpone or cream cheese: Adds richness and a cheesecake-like twist.
- Use flavored pudding: Try banana or butterscotch pudding mix for an even deeper flavor layer.
- Top with chocolate shavings or drizzle: This adds a luxurious finish and enhances presentation.
- Make it a kid’s party dessert: Serve in mini cups, top with sprinkles or mini chocolate chips.
Want to make a gluten-free version? Simply swap in gluten-free speculoos-style cookies to enjoy a delicious gluten-free banana pudding with Biscoff cookies that tastes just as rich and indulgent.
Conclusion
Banana pudding with Biscoff cookies is easy, nostalgic, and guaranteed to become your go-to no-bake favorite. With just a handful of ingredients, you can whip up a dessert that’s comforting yet elevated. Whether you serve it in jars or a big family dish, banana pudding with Biscoff cookies delivers on flavor, texture, and pure joy every time.
FAQ:
Can I use Biscoff cookies for banana pudding?
Yes, and they’re an amazing upgrade. Biscoff cookies absorb the pudding beautifully while adding a warm, spiced caramel flavor. They soften like Nilla Wafers but bring more depth and character to the dessert.
Do Biscoff and banana go together?
Absolutely. The cinnamon and caramel tones in Biscoff cookies balance perfectly with the sweet creaminess of bananas. It’s a flavor combination that feels both comforting and elevated.
What can I use instead of Nilla Wafers for banana pudding?
You can use Biscoff cookies, graham crackers, gingersnaps, vanilla Oreos, or even shortbread cookies. Each gives a different flavor profile, but Biscoff is the most flavorful substitute.
What is the flavor of Biscoff cookies?
Biscoff cookies have a rich, caramelized sweetness with warm hints of cinnamon, nutmeg, and brown sugar. Their unique spiced flavor makes them perfect for enhancing creamy desserts like banana pudding.
If you’re ready to try something new, banana pudding with Biscoff cookies is a smart and flavorful way to upgrade a nostalgic favorite.