How To Make Biscoff Banana Pudding

This post is about biscoff banana pudding.

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If you thought banana pudding couldn’t get any better, let me introduce you to your new obsession — Biscoff banana pudding. This dreamy dessert takes the classic Southern favorite and gives it a deliciously modern twist with layers of creamy pudding, ripe bananas, and the irresistible crunch of Biscoff cookies.

This post is about a biscoff banana pudding. 

Biscoff Banana Pudding How-To:

1. Prepare the pudding. Start by making your pudding. Add two cups of cold milk to the instant pudding mix, whisk to combine, and let it set for about 20 minutes. Different brands may have different instructions, so follow the directions on the back of your box if they vary.

2. Prep your dishes. This recipe serves 4 to 6 people, depending on portion size. I used four small individual bowls, but you can also assemble it in a trifle dish if you prefer. Either option works—just adjust the layering as needed.

3. Layer the Base. For the individual servings, start with four Biscoff cookies per bowl. Crumble them by hand, with a mix of larger and smaller pieces. The cookies will soften up as they sit in the fridge.

4. Add the pudding and bananas. Spoon two spoonfuls of pudding over the crumbled cookies. Slice your bananas into ½-inch rounds, then arrange them in a flat layer to fully cover the pudding.

5. Add the cool whip layer. Once the Cool Whip has softened slightly (from thawing), spread two spoonfuls evenly over the banana layer.

6. Repeat the layers. Use 2 biscoff cookies (crumbled), more pudding, another layer of bananas, and a final layer of cool whip.

7. Garnish and chill. To finish, garnish each bowl with 2 biscoff cookies (cracked in half so the logo shows) and two to three larger banana chunks. Refrigerate before serving. I like to chill it for about two hours so everything has time to set and cool. 

Recipe FAQs:

Can I use almond milk or another milk alternative?

No, almond milk and other dairy alternatives will not set properly in instant pudding. To get that thick, creamy texture, you’ll need to use a higher-fat milk like 2%. If you want a dairy-free option, you could research pudding mixes that are specifically made to work with milk alternatives, but I haven’t personally tested that version.

Can I substitute the cookies?

Yes! You can use other cookies if you’d like, but we prefer Biscoff because they add a rich, deep caramelized flavor that pairs perfectly with the bananas and pudding.

Can I make this a little lighter or healthier?

You can substitute sugar-free Cool Whip or sugar-free pudding mix if that’s your preference. It doesn’t change the integrity of the recipe at all — the flavor will just vary slightly depending on what you use.

Is this recipe flexible?

Very! The quantities and layers can easily be adjusted! This recipe is one of the most forgiving desserts. You really can’t mess it up.

Can I add mix-ins or toppings?

Definitely. Try adding candied nuts, caramel drizzle, or even a sprinkle of sea salt for extra depth.

How far in advance can I make it?

You can make it the day before serving, but for the freshest look and flavor (before the bananas brown), it’s best served about two hours after assembly.

This post was about biscoff banana pudding.

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