Biscoff Banana Pudding — Creamy, Soft & No-Bake

You know that moment when you open the fridge and spot bananas that are just a little too ripe, and you think — what if I did something really good with those? That’s exactly how this Biscoff banana pudding was born in our kitchen.

This is our most-requested no-bake dessert. Silky vanilla pudding, clouds of whipped cream, real ripe bananas and those warm, caramel-spiced Lotus Biscoff cookies layered in between. It tastes like a hug. And it takes 20 minutes to put together — the fridge does the rest.

If you love our classic banana pudding, this version is going to become your new obsession. Same cozy comfort, with a Biscoff twist that makes every spoonful taste a little more special.

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Why You’ll Love This Biscoff Banana Pudding

This easy Biscoff banana pudding checks every box for a crowd-pleasing, no-fuss dessert.

• No baking required. The oven stays off — this is a pure no-bake recipe from start to finish.
• Ready in 20 minutes. Mix, layer, chill. That’s it. The fridge does all the hard work overnight.
• Naturally soft cookies. The Biscoff cookies soften as they sit in the cream and become almost cake-like — which is the whole point.
• Feeds a crowd effortlessly. Made in a 9×13 dish, this pudding serves 12 generous portions. Perfect for potlucks, family dinners or weekend gatherings.
• Endlessly adaptable. Make it in mason jars, add a drizzle of caramel, or freeze individual cups for a Biscoff banana ice cream situation.

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Ingredients & Notes

Simple pantry staples — plus those irresistible Lotus cookies.

For the Silky Pudding Cream

Whole milk (cold). 1½ cup (360ml / 350g). Must be cold — it helps the pudding set faster and cleaner. Whole milk gives the richest result; 2% works but the cream will be slightly looser.

Sweetened condensed milk. 1 can (14oz / 397g). This is the secret to that deep, caramel-sweet richness. Do not substitute with evaporated milk — they’re not the same.

Instant vanilla pudding mix. 1 packet (3.4oz / 102g — Jell-O brand works perfectly here). Instant only, not cook-and-serve. The pudding mix thickens the cream without any heat needed.

Heavy whipping cream (cold). 2 cups (480ml / 470g) — at least 35% fat. It must be very cold to whip to firm peaks. If you love a lighter texture, you can fold in some banana slices with our warm caramelized bananas on top before serving.

For the Assembly & Topping

Ripe bananas. 4 large, sliced into rounds just before assembling. The riper the better — golden with a few brown spots means more natural sweetness and a softer texture that melts right into the cream.

Lotus Biscoff cookies. 26 to 30 cookies (about 1½ packs). You’ll crush some for the middle layers and keep a few whole or halved for the top decoration. No Biscoff? Digestive biscuits or graham crackers work as a milder substitute, but the spiced caramel flavor of Biscoff is really what makes this pudding sing.

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How to Make Biscoff Banana Pudding

20 minutes of hands-on work — then the fridge takes over.

Step 1 — Make the Pudding Base

Combine the cold whole milk, sweetened condensed milk and instant vanilla pudding mix in a large glass bowl. Whisk energetically for 1 to 2 minutes until the powder is completely dissolved and the mixture is perfectly smooth — no lumps. Refrigerate the bowl immediately while you prepare the whipped cream. The mixture will thicken as it sits.

Step 2 — Whip the Cream

Pour the cold heavy whipping cream into a separate chilled bowl. Beat with an electric hand mixer on medium-high speed until firm peaks form — the cream should hold its shape and not slump. This takes about 3 to 4 minutes. Do not overbeat or it will turn grainy.

Step 3 — Fold Together

Retrieve the thickened pudding base from the fridge. Pour it gently over the whipped cream. Fold with a silicone spatula using slow, circular movements from the bottom up — you want to keep the airiness of the whipped cream intact. Stop as soon as everything is just combined and the mixture looks uniform and cloud-like.

Step 4 — Layer the Pudding

Spread half of the pudding cream evenly across the bottom of your 9×13 inch dish. Slice the 4 bananas into regular rounds and arrange them in a single layer over the cream — work quickly so they don’t brown. Crumble the Biscoff cookies generously by hand over the banana layer — you want a solid, even layer of cookies. Cover with the remaining cream and smooth the surface with a spatula.

Step 5 — Chill

Refrigerate for a minimum of 1 to 2 hours, but overnight is the real secret. As the pudding rests, the Biscoff cookies absorb the cream and transform into something soft, almost cake-like. That texture is worth the wait.

Step 6 — Decorate and Serve

Just before serving, decorate the top with halved Biscoff cookies stood upright, a dusting of crushed Biscoff crumbs and a few fresh banana rounds. Serve straight from the fridge.

Don’t decorate the night before — fresh banana rounds brown after a few hours.

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Lily’s Tips

A few things I’ve learned after making this more times than I can count.

Use bananas with brown spots. As I always say: “The riper your bananas, the less sugar you’ll need — nature does the sweetening for you.” A yellow-green banana will taste flat and starchy. You want golden bananas with a few brown spots — they’re softer, sweeter and they melt beautifully into the cream layers.

Don’t skip the overnight chill. 2 hours gives you a decent result. But overnight? The cookies fully soften, the flavors meld and the whole dish holds its shape when you scoop it. If you can make it the evening before — do it.

Slice bananas at the very last moment. Banana rounds brown fast once cut. Always slice them right before you layer, and add fresh ones on top only when you’re ready to serve. This keeps the presentation clean and the flavor bright.

The mason jar trick. Assemble individual portions in small mason jars, seal and freeze for 2 to 3 hours. Take them out 5 minutes before serving — the texture is somewhere between ice cream and mousse. “Frozen bananas blend into ice cream in under 5 minutes with just a food processor” — and this semi-frozen version works on the same principle of cold banana magic.

Whip cold, fold slow. Two non-negotiables. Your cream must be very cold to whip properly. And once you add the pudding base, fold slowly — overmixing deflates everything and you lose that signature light, airy texture.

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Variations

Same base recipe — different directions depending on your mood.

Biscoff Banana Pudding Cups (Individual Portions)

Layer the pudding in small glasses or mason jars instead of a dish. Same ingredients, same method — just scaled down. These are ideal for dinner parties since guests get their own individual serving, and they look stunning with a halved Biscoff cookie on top.

Frozen Biscoff Banana Pudding Bars

Assemble the pudding in a lined loaf pan, press whole Biscoff cookies across the bottom as a base layer, cover and freeze for 4 to 6 hours. Slice into bars straight from the freezer. A naturally cool twist on the classic, especially in summer.

Biscoff Banana Pudding Cheesecake Version

Fold 8oz (225g) of softened cream cheese into the pudding base before adding the whipped cream — it adds a tangy, denser layer that turns this into something even more indulgent. For the full cheesecake experience, check out this no-bake banana cheesecake which uses a similar method with a proper cookie crust.

Caramel Biscoff Banana Pudding

Drizzle 2 to 3 tablespoons of salted caramel sauce between the banana and cookie layers before adding the second cream layer. The salt cuts through the sweetness and adds a deep, toffee note that pairs beautifully with the Biscoff spice.

Banana Pudding Cupcake Version

Spoon the pudding into baked cupcake shells instead of a dish for a fun, portable twist. If you enjoy that format, these banana pudding cupcakes take the same flavor combination in a completely different direction.

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How to Store

This pudding is a meal-prep dream — it genuinely gets better as it sits.

Counter: Not recommended — the cream and bananas need to stay cold. Don’t leave it out for more than 2 hours.

Fridge: Up to 3 days in an airtight container or covered tightly with plastic wrap. The Biscoff cookies will continue to soften over time, which most people find even more delicious by day 2. Note that the banana slices on top may brown slightly — add fresh ones before serving if you want a pristine presentation.

Freezer: Up to 2 months. Cover the dish tightly with plastic wrap then foil. To serve, transfer to the fridge overnight to thaw, or serve semi-frozen (see the mason jar tip above) for a texture close to our one-ingredient banana nice cream.

Meal prep tip: Make the full batch the evening before your event — it’s genuinely better after a full night in the fridge. Prep the decorative toppings (halved cookies, fresh banana rounds) separately in a small container and add them just before serving.

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Love, Lily 🍌

My kids scraped the dish clean the first time I made this — which is all the review I need. There’s something about that combination of soft cookies, creamy pudding and ripe bananas that hits every single time.

If you love this, try our old-fashioned banana bread pudding for a warm version, or make a batch of these banana pudding cupcakes for your next gathering.

Love, Lily 🍌