Description
Creamy, dreamy, and layered with flavor, this Biscoff banana pudding blends ripe bananas, spiced Biscoff cookies, and a cloud of whipped cream for a no-bake dessert that feels both nostalgic and new.
Ingredients
Scale
- 4 large ripe bananas, sliced
- 2 sleeves Biscoff cookies (about 64 cookies)
- 3/4 cup Biscoff cookie butter
- 2 (3.4 oz) packs vanilla instant pudding mix
- 3 cups whole milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Chill your mixing bowl and beaters in the fridge for 15 minutes if using for whipping cream.
- In one bowl, whisk together vanilla pudding mix and whole milk until thickened. Let it sit for a few minutes to set.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Set out a trifle dish or glass baking dish for layering. Ensure it’s clean and dry.
- Begin layering: start with a layer of Biscoff cookies, then add sliced bananas, a layer of vanilla pudding, and dollops of cookie butter. Repeat layers.
- Top the final layer with whipped cream and gently spread it out evenly.
- Refrigerate the pudding for at least 4 hours, preferably overnight, to let the flavors meld and the texture set.
- Before serving, garnish with crushed cookies and fresh banana slices.
- Spoon into bowls and enjoy!
Notes
- Use bananas that are ripe but still firm to maintain their texture.
- Chill the pudding overnight for best flavor and consistency.
- A clear dish helps showcase the beautiful layers.
- To prevent bananas from browning, brush slices with a little lemon juice before assembling.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 24g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: biscoff banana pudding, no bake banana dessert, biscoff pudding recipe, banana biscoff trifle, easy banana pudding