Biscoff Banana Pudding No Bake (Printable)

Creamy vanilla pudding layered with fresh bananas and spiced Biscoff cookies for an irresistible no-bake treat.

# What You'll Need:

→ Pudding Base

01 - 2 cups cold whole milk
02 - 1 (5.1 oz) package instant vanilla pudding mix
03 - 1 (14 oz) can sweetened condensed milk
04 - 1 cup heavy whipping cream
05 - 1 teaspoon pure vanilla extract

→ Fruit & Cookies

06 - 3 large ripe bananas, sliced
07 - 32 Biscoff cookies (about 1 package), plus extra for garnish

→ Topping

08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
11 - Crushed Biscoff cookies, for garnish

# How-to Steps:

01 - In a large mixing bowl, whisk together cold milk and instant vanilla pudding mix for 2 minutes. Let it stand for 5 minutes to thicken.
02 - Stir in the sweetened condensed milk until well combined and smooth.
03 - In a separate bowl, whip 1 cup heavy cream to soft peaks. Fold the whipped cream and vanilla extract into the pudding mixture until fully incorporated.
04 - In a trifle dish or 9x13-inch baking dish, arrange one layer of Biscoff cookies as the base.
05 - Top with half of the banana slices, followed by half of the pudding mixture, spreading evenly.
06 - Create a second layer with the remaining cookies, banana slices, and pudding mixture.
07 - Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld and cookies to soften.
08 - Before serving, whip the remaining 1 cup heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
09 - Spread or pipe the whipped cream over the chilled pudding. Garnish with crushed Biscoff cookies and extra banana slices if desired. Serve chilled.

# Expert Pointers:

01 -
  • The way those spiced cookies soften into pudding is pure magic, like they were made for each other all along
  • It comes together faster than you can preheat your oven, but tastes like you spent all day making it
  • Something about that caramel-banana combination makes people close their eyes and smile every single time
02 -
  • The chilling time is non-negotiable those cookies need hours to transform from crunchy into cake-like layers that meld with the pudding
  • Bananas will start to brown after about 24 hours, so this dessert is best served the same day you make it
  • When folding whipped cream into the pudding, use gentle strokes to keep that airy texture intact
03 -
  • If your bananas are not quite ripe enough, let them sit on the counter for a day before making this dessert
  • Warm your knife slightly under hot water before slicing bananas for cleaner cuts that do not bruise the fruit

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