Go Back

Biscoff Banana Pudding

Authorlily mellow
A creamy, no-bake Biscoff banana pudding made with silky vanilla pudding cream, ripe bananas and Lotus Biscoff cookies that soften overnight into something irresistible. Ready in 20 minutes, feeds 12.
Print Recipe Pin Recipe
Prep Time20 minutes
Chill time 2 hours
Total Time2 hours 20 minutes
Servings12 portions
Calories340 kcal

Equipment

  • 9×13 inch baking dish (3qt / 2.8L)
  • 2 large mixing bowls (glass preferred)
  • Electric hand mixer
  • Silicone spatula
  • Whisk

Ingredients  

WET INGREDIENTS

  • 1½ cups 360ml / 350g whole milk, cold
  • 1 can 14oz / 397g sweetened condensed milk
  • 2 cups 480ml / 470g heavy whipping cream (35%+ fat), cold

DRY INGREDIENTS

  • 1 packet 3.4oz / 102g instant vanilla pudding mix (Jell-O)

ASSEMBLY & TOPPINGS

  • 4 large ripe bananas sliced into rounds
  • 26 –30 Lotus Biscoff cookies ~200g

Instructions 

  1. Combine the cold whole milk, sweetened condensed milk, and instant vanilla pudding mix in a large bowl. Whisk for 1–2 minutes until smooth and lump-free. Refrigerate while preparing the cream.
  2. Pour the cold heavy whipping cream into a separate chilled bowl. Beat with an electric mixer on medium-high until firm peaks form, about 3–4 minutes.
  3. Retrieve the thickened pudding base. Pour it over the whipped cream and gently fold with a spatula using bottom-up circular movements until just combined.
  4. Spread half of the pudding cream across the bottom of a 9×13-inch dish. Layer the banana rounds evenly on top. Crumble the Biscoff cookies generously over the bananas. Cover with the remaining cream and smooth the surface.
  5. Refrigerate for at least 2 hours; overnight is best.
  6. Decorate just before serving with halved Biscoff cookies, crushed Biscoff crumbs, and fresh banana rounds. Serve cold.

Notes

Note 1 — Storage & Meal Prep Store covered in the fridge for up to 3 days. The pudding improves overnight as the cookies soften. Add fresh banana rounds and cookie decoration only at serving time. Freezes well for up to 2 months — thaw overnight in the fridge or serve semi-frozen for an ice cream-like texture.
Note 2 — Key Substitutions No Biscoff? Use graham crackers or digestive biscuits for a milder flavor. For a dairy-free version, swap whole milk for full-fat oat milk, heavy cream for full-fat coconut cream and condensed milk for sweetened condensed coconut milk. Results will be slightly less firm — chill overnight for best texture.
Note 3 — Tested Brand Jell-O Instant Vanilla Pudding Mix (3.4oz packet) gives the most consistent texture. The French Jell-O equivalent (préparation pour crème dessert instantanée à la vanille) works equally well.