Biscoff Banana Cream Pudding Recipe: No-Bake Spiced Dessert Perfection

There’s something magical about a dessert that’s both nostalgic and new. Biscoff banana cream pudding is exactly that—a creamy, dreamy blend of silky vanilla pudding, ripe bananas, and the irresistible crunch of caramel-spiced Biscoff cookies.

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This no-bake favorite takes traditional banana pudding and turns it on its head, making it an instant hit for potlucks, weeknight cravings, or your next holiday dessert spread.

In this post, I’ll walk you through why this easy twist is my go-to dessert, how to make it with zero fuss, and the best ways to store and serve it. Whether you’re a longtime banana pudding fan or new to the game, you’ll want to bookmark this recipe—it’s rich, simple, and deeply satisfying.

The Story Behind My Biscoff Banana Cream Pudding Obsession

Why I Swapped Vanilla Wafers for Biscoff

Hi there! I’m Noura, the heart behind DinnerScoop, and I have a confession—I’m completely obsessed with banana cream pudding. It’s one of those desserts that always brings back memories of potlucks, Sunday dinners, and cozy evenings with family. But a few years ago, I stumbled on something that changed the game completely: Biscoff cookies.

One bite of their caramelized, lightly spiced crunch and I instantly knew they were meant for banana pudding. That swap—from plain vanilla wafers to Biscoff—transformed a dessert I loved into something I craved. That’s how biscoff banana cream pudding was born in my kitchen.

Childhood Memories Meet Flavor Innovation

I grew up watching my grandmother layer banana slices and pudding in a glass trifle dish, patiently waiting as it chilled in the fridge. As a mom now, I wanted to recreate that same experience—but with a flavor twist that felt like mine. The subtle cinnamon notes in Biscoff cookies pair beautifully with ripe bananas and creamy vanilla pudding. It’s a comforting, nostalgic dessert, but with a surprising burst of depth and spice that makes it feel modern and elevated.

What I love most? It takes less than 30 minutes to put together—no oven, no fancy tools, just simple layering and chill time. The result is a luscious, spiced dessert that’s both familiar and fresh. Trust me, if you’ve never tried biscoff banana cream pudding before, this is the version that’ll win you over.

What You Need to Make Biscoff Banana Cream Pudding

Ingredient Breakdown & Substitutes

One of the best things about this biscoff banana cream pudding is how simple and adaptable the ingredients are. Everything can be picked up in one grocery run—and you probably already have most of it in your kitchen.

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Here’s what you’ll need to bring this layered beauty to life:

Ingredient	Purpose
Biscoff cookies (26)	Adds caramel-spiced crunch and replaces classic vanilla wafers
Ripe bananas (4 large)	Natural sweetness and creamy texture
Sweetened condensed milk (1 can)	Adds richness and helps bind the pudding
Cold milk (about 1½ cups)	Thins the pudding to the perfect consistency
Instant vanilla pudding mix (1 package)	Provides a silky base that sets quickly
Whipping cream (or heavy cream)	Makes the pudding fluffy and luxurious

Ingredient Swaps You Can Try:

• Dairy-Free? Use oat milk and coconut whipped topping. Still luscious.
• No condensed milk? Try Greek yogurt for a tangy twist.
• Shortcut version? Use Cool Whip instead of homemade whipped cream—it holds up well for make-ahead desserts.

For those looking to try different pudding bases, check out my banana cream variations—you’ll find both classic and playful ideas there.

Tools & Tips for Texture Perfection

You don’t need fancy equipment to make biscoff banana cream pudding, but here are a few things that help:

• Electric hand mixer: Makes whipping the cream quicker and fluffier.
• 9×13″ dish or trifle bowl: A clear dish works great to show off those pretty layers.
• Spatula: Essential for gently folding the pudding and cream—don’t stir too vigorously or it’ll deflate.
• Sharp knife: For slicing bananas cleanly (and avoid mushiness).

Bonus tip: slice the bananas right before layering. This keeps them from browning too quickly, especially if you plan to store the pudding overnight.

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How to Assemble the Perfect Biscoff Banana Pudding

Step-by-Step Layering Process

Now that you’ve got your ingredients prepped, it’s time to build your biscoff banana cream pudding. This is the fun part—it’s all about creamy layers, spiced cookie crumbles, and sweet banana slices coming together into one indulgent dessert.

Here’s exactly how I assemble mine:

1. Mix the pudding base
   In a medium bowl, whisk together cold milk, condensed milk, and vanilla pudding mix until smooth. Let it chill in the fridge while you whip the cream.
2. Whip it real good
   In a separate large bowl, use an electric hand mixer to whip the cream until it forms firm peaks. This gives your pudding that light, fluffy texture we all love.
3. Combine and fold
   Add the chilled pudding to the whipped cream and gently fold with a spatula until fully combined—no streaks, just luscious, airy goodness.
4. Layer like a pro
   Spread half of the pudding mixture into a 9×13″ dish or a clear trifle bowl. Top with a layer of sliced bananas, then a generous crumble of about 18 Biscoff cookies. Repeat with the remaining pudding, followed by more banana slices and cookie crumbles on top.

This layered method creates that perfect texture contrast—soft pudding, tender bananas, and cookies that soak up just enough moisture to become cake-like. For more creative no-bake ideas like this, visit our no-bake dessert category.

Tips to Prevent Browning & Maintain Creaminess

Bananas are delicious, but they do love to brown if left exposed. Here’s how to keep your biscoff banana cream pudding looking and tasting its best:

• Use just-ripe bananas with a hint of green. They hold up better without turning mushy.
• Slice bananas last and layer them quickly to limit air exposure.
• Reserve banana slices for topping until right before serving if making the pudding in advance.

And don’t skip the chill time! Let your pudding rest in the fridge for at least 2 hours—overnight is even better. The flavors meld, and the Biscoff cookies soften into the dreamiest texture.

Looking for more layered dessert inspiration? Check out our favorite holiday-ready puddings and parfaits that wow every time.

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How to Store, Serve, and Customize It

Make-Ahead Tips & Storage Hacks

One of the reasons I always come back to this biscoff banana cream pudding recipe is how well it holds up in the fridge—and how much better it gets overnight. That’s right, this dessert actually improves with time. The cookies soften just enough, the flavors meld together, and it slices beautifully the next day.

Storage tips to keep it perfect:

• Fridge: Store tightly covered in a 9×13″ dish or individual containers. It keeps well for 2 to 3 days. For best texture, enjoy it within the first 48 hours.
• Freezer: Got leftovers? Freeze them! Spoon portions into airtight containers and freeze for up to 1 month. When ready to serve, thaw overnight in the fridge or eat partially frozen—it’s like banana ice cream.
• Banana tip: If you’re making this in advance, don’t layer the final banana slices on top until right before serving. This keeps the presentation bright and fresh.

If you’re prepping for a gathering, explore our make-ahead dessert recipes that pair beautifully with this one.

Topping Ideas: From Whipped Cream to Crushed Biscoff

While this pudding is stunning as-is, sometimes a little extra flair makes it pop. Here are a few simple ways to dress it up:

• Cool Whip or homemade whipped cream: Pipe or dollop a swirl on top for height and creaminess. Want help choosing? Here’s our full guide to whipped toppings.
• Extra Biscoff crumbs: Crushed cookies sprinkled on top add crunch and a golden glow.
• Ground cinnamon or nutmeg: Just a dusting brings cozy warmth.
• Banana coins and cookie halves: Great for decorating the top right before serving.

No matter how you serve it, this biscoff banana cream pudding always brings rave reviews. Try portioning it in mini dessert cups for a party, or scoop it straight from the pan on a relaxed night in. It’s comfort food with a spiced upgrade.

Frequently Asked Questions

1. What is biscoff banana cream pudding made of?
It’s made with instant vanilla pudding, cold milk, sweetened condensed milk, whipped cream, ripe bananas, and Biscoff cookies. The cookies add a caramel-spiced crunch that makes this version unique and flavorful.

2. Can I make this pudding ahead of time?
Yes! It’s actually better the next day. Assemble it, cover tightly, and chill for at least 2 hours—or overnight. Just wait to add the final banana slices until serving time to avoid browning.

3. Do I need to refrigerate biscoff banana cream pudding?
Definitely. This pudding must be refrigerated so it sets properly and stays fresh. Store it for up to 3 days, covered tightly in the fridge.

4. Can I use whipped cream or Cool Whip for topping?
Absolutely! Either one works. Use Cool Whip for extra stability and convenience, or go with homemade whipped cream for a more luxurious texture.

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