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Biscoff Banana Pudding Recipe

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★★★★★

4.5 from 88 reviews

This Biscoff Banana Pudding is a luscious and creamy dessert that combines the rich flavors of vanilla pudding, sweetened condensed milk, fluffy whipped cream, ripe bananas, and crunchy Biscoff cookies. Perfectly layered in a 9×13″ dish and chilled to set, this pudding offers a delightful mix of textures and tastes that will satisfy any sweet tooth.

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

Additional Ingredients

  • 26 Biscoff cookies
  • 4 large ripe bananas

Instructions

  1. 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 is fully dissolved. Place this mixture in the refrigerator to chill and set while you prepare the whipped cream.
  2. Whip the cream: In a large mixing bowl, add the whipping cream. Using an electric hand mixer fitted with a whisk attachment, whip the cream until firm peaks form. This will provide the creamy, airy texture for the pudding.
  3. Combine pudding and whipped cream: Remove the pudding mixture from the fridge and gently fold it into the whipped cream using a spatula until the mixture is smooth and streak-free. Be careful not to deflate the whipped cream.
  4. Layer the first pudding layer: Pour half of the combined pudding mixture into a 9×13″ dish. Use a spatula to spread it evenly into a smooth layer.
  5. Add banana and cookie layers: Slice the bananas into ¼-inch thick coins. Arrange approximately ¾ of the banana slices evenly over the pudding layer. Next, crumble about 18 Biscoff cookies and sprinkle them on top of the banana layer for texture and flavor.
  6. Layer the remaining pudding: Spoon the remaining pudding mixture over the cookie and banana layers and spread it out evenly with a spatula.
  7. Garnish and chill: Garnish the top with the remaining Biscoff cookies and banana slices. To prevent bananas from browning, add the last banana slices just before serving if chilling for 1-2 days. Cover the dish and refrigerate for at least 2 hours or overnight to allow the pudding to set and flavors to meld.
  8. Serve: Serve the pudding chilled. You can scoop directly from the dish or divide into smaller containers if preferred.

Notes

  • Use instant vanilla pudding mix; no cooking required for the pudding base.
  • For best texture, whip cream to firm peaks before folding in pudding mixture.
  • Add the last banana slices just before serving if preparing in advance to prevent browning.
  • Feel free to add Baileys or other flavorings to the whipping cream for a boozy twist.
  • This pudding keeps well refrigerated for up to 2 days.
  • You can add a bottom cookie layer if desired for extra crunch.
  • Heavy whipping cream can be used as a substitute for whipping cream.

Keywords: biscoff banana pudding, banana pudding recipe, instant pudding dessert, no bake dessert, layered pudding dessert

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