Biscoff Banana Pudding Recipe (Easy No-Bake Dessert)

Biscoff banana pudding is a no-bake layered dessert of vanilla pudding folded into whipped cream, Biscoff cookies, and sliced bananas.

It turns runny if the cream stops short of stiff peaks or the pudding base skips its 3–4 hour chill. Get both right, then rest the assembled dish at least 2–4 hours so the cookies soften into cake.

Make the Pudding Mixture

Whisk one 14 oz can of sweetened condensed milk with your milk (or ice cold water) and one box of instant vanilla pudding mix until no powder is left.

Whole milk gives a richer, creamier set than water. The sweetened condensed milk keeps the base sweet and thick, so you skip the cooking step of a stovetop custard.

Then chill the bowl for 3–4 hours. Instant pudding starts to set within minutes but keeps firming in the cold, and a thick base is what lets the layers hold their shape later.

Add the cream while it’s still loose and the dish will slump when you scoop it. Cover the bowl and leave it alone.

Whip the Cream

Whip the 3 cups of heavy whipping cream in its own bowl, away from the pudding mixture. Keep going until it reaches stiff peaks.

Lift the whisk and the cream should hold a sharp peak that stands up without drooping, and the whisk should leave clear trails as it moves through. The cream looks thick, airy and almost dry on top.

Softer cream is the usual reason this dessert turns runny.

Loose, glossy cream has less structure, so it deflates when you fold it into the pudding base. The bananas and cookies then release moisture into a mixture with nothing to hold it.

Stop as soon as the peaks hold. A few more seconds past that and the cream starts to look grainy.

Fold Them Together

Pour the chilled pudding mixture into the whipped cream, not the other way around, so the heavier base lands on top of the lighter foam. Use a wide rubber spatula.

Cut down through the center, sweep along the bottom of the bowl, and turn the mass up and over itself. Rotate the bowl a quarter turn after each pass.

Work slowly.

Stirring or whisking at this stage knocks out the air you just spent time whipping, and the finished dessert turns dense instead of mousse-light. Stop as soon as no streaks remain.

Pale ribbons of pudding at the bottom of the bowl are easy to miss, so scrape there once before you quit. A few extra passes beat a loose, soupy layer later.

Layer the Dish

1. Slice the bananas right before you start layering, since cut fruit browns fast and the pudding will only slow it, not stop it. You need about 5 large ones.
2. Spread a layer of pudding across the bottom of your dish.
3. Lay down a single layer of Biscoff cookies from the 8 oz package, breaking a few to fill the gaps.
4. Add a layer of sliced bananas, overlapping them slightly so every spoonful gets some.
5. Repeat the pudding, cookies and bananas until you run out of room or ingredients.
6. Finish with a final layer of pudding on top, spreading it to the edges so the bananas underneath stay covered.

The 1/3 cup of cookie butter can go in two places.

Dollop it between layers for flavor throughout, or save it for the top, where it makes a neat, spreadable finish. I lean toward the layers, because the cookies soak it up.

Chill Before Serving

Cover the dish and chill it at least 2–4 hours.

Eight hours is better, and overnight is fine. The cookies need that time to soften into cake, and the banana and cookie butter flavors blend as they sit.

Pressing the wrap onto the pudding keeps air off the bananas, and Taste of Home adds a weighting trick:

Placing a weighted board or plate on top of the pudding compresses the layers as the pudding chills so that all the elements meld together into a set dessert.

— Taste of Home

I’d use a small plate; it costs nothing and gives cleaner slices.

Leftovers keep up to 5 days in the fridge, though bananas darken and layers loosen with time. Freezing is a bad idea.

Garnish and Serve

Hold back the garnish until the dish is chilled and you’re ready to serve. Crushed Biscoff or vanilla wafers go on first, then a drizzle of warmed cookie butter, which pours thin and sets in ribbons.

Fresh banana slices and a few whole cookies go on last. Cut the bananas for the top just before serving, because they brown while the pudding sits in the fridge.

One batch makes 10–20 servings, depending on the size of your dish and how generously you scoop. Calories run roughly 270–682 per serving.

The low end belongs to lighter versions with more pudding and fewer cookies. The high end is the cookie butter-heavy, layered trifle, and I’d serve that one in smaller scoops.

Ingredients You Need

Everything here comes from the grocery store, and nothing needs a mixer beyond a hand whisk or beaters.

• 14 oz can sweetened condensed milk
• 1 box instant vanilla pudding mix (not cook-and-serve)
• 3 cups heavy cream, cold
• 8 oz Biscoff cookies, plus a few extra for crushing on top
• 5 large bananas, ripe but still firm
• 1/3 cup cookie butter, warmed so it stirs in and drizzles easily

Optional additions:

• Cream cheese for a tangier, denser filling, closer to a cheesecake layer
• Dulce de leche, swirled between layers for deeper caramel
• Sour cream, a spoonful or two to cut the sweetness

Of the three, cream cheese is the add-in I’d pick, because this dessert runs sweet and it adds body without muddying the cookie flavor.

Prep and Chill Times

Hands-on time runs 20–55 minutes depending on the recipe, and the 20-minute versions get there with instant pudding and store-bought whipped topping.

Chilling is the longer part: 2 hours is the minimum for the layers to firm up, 3–4 hours is the usual window, and overnight is best.

A full day ahead is fine, and I’d serve it within 24 hours, because the bananas darken and soften after that.

So plan on about 3 hours 20 minutes to 4 hours 30 minutes from start to spoon for a same-day dessert.

Cleanup is light: one mixing bowl, one serving dish, a spatula. Nothing touches the oven.

Variations Worth Trying

Classic Biscoff banana pudding uses instant vanilla pudding, whipped heavy cream, bananas and Biscoff cookies.

For richer flavor, stir softened cream cheese, dulce de leche and a little sour cream into the base; it adds tang and cuts the sweetness. Cool Whip is faster, and homemade whipped cream tastes better.

Option	Effort	Best for
Classic, whipped cream	Low	Everyday
Dulce de leche and cream cheese	Medium	Richest flavor
Cool Whip	Lowest	Last-minute
Individual jars	Medium	Portions, potlucks
Vanilla wafers	Low	Milder flavor

I choose the dulce de leche version, in a large dish.

Jars look nice, but they need overnight setting. Use bananas that are yellow with a few brown spots, since riper ones fall apart.

Frequently Asked Questions