Q1: What are Biscoff cookies and why are they so good in this pudding?

Biscoff cookies (also known by their generic name, speculoos ) are a type of spiced shortcrust cookie from Belgium. Their unique flavor comes from a blend of spices, most notably cinnamon, and the deep, caramelized flavor of the brown sugar. This warm, spiced flavor is an incredible and sophisticated complement to the sweet, creamy banana pudding, making it a fantastic upgrade from traditional vanilla wafers.

Q2: How do I keep the bananas from turning brown in the banana pudding?

The pudding itself does a great job of covering the banana slices and protecting them from the air, which is what causes browning. To be extra sure, you can gently toss the banana slices in a tablespoon of fresh lemon or pineapple juice before layering them in. For the top garnish, it's always best to add the fresh banana slices just before serving for the best appearance.

Q3: Can I make this dessert with homemade, from-scratch vanilla pudding?

You can, but you must ensure the cooked pudding is completely cold before you fold in the whipped cream, otherwise it will melt the cream. Instant pudding is used in this recipe for its specific, stable setting properties and for its incredible convenience, which makes this a true no-bake, easy recipe.

Q4: How far in advance can I make this Biscoff Banana Pudding?

This dessert is at its absolute best when made 8 to 24 hours before serving. This gives the Biscoff cookies the perfect amount of time to soften into a tender, cake-like texture and for all the delicious flavors to meld together.

Q5: Can I use Cool Whip instead of fresh whipped cream?

Yes, you can substitute one 8-ounce or 12-ounce container of thawed frozen whipped topping (like Cool Whip) for the homemade whipped cream. Your pudding will be a bit sweeter and won't have the same fresh dairy flavor, but it is a very stable and convenient alternative.

The Best Easy No-Bake Biscoff Banana Pudding

A modern twist on classic banana pudding, this no-bake layered dessert uses Biscoff cookies instead of traditional vanilla wafers. The creamy filling is made by combining instant vanilla pudding with sweetened condensed milk and then folding it into freshly whipped cream. This light pudding mixture is layered in a 9×13-inch dish with slices of ripe banana and crumbled Biscoff cookies, then chilled for several hours to allow the cookies to soften and the flavors to meld.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes (includes chilling time)
Yield: 12-16 servings 1x
Category: Dessert
Method: No-Bake, Layering, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

350 g (about 1 ½ cups) cold milk
397 g (one 14-oz can) sweetened condensed milk
102 g (one 3.4-oz package) instant vanilla pudding mix
470 g (about 2 cups) whipping cream
26 Biscoff cookies
4 large ripe bananas

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Instructions

In a medium bowl, whisk together the cold milk, condensed milk, and instant vanilla pudding mix until the pudding has dissolved. Place the bowl in the refrigerator to set while you whip the cream.
In a large mixing bowl, whip the whipping cream with an electric hand mixer until it forms firm peaks.
Add the chilled pudding mixture to the whipped cream and gently fold them together with a spatula until no streaks remain.
Spread half of this pudding mixture into the bottom of a 9×13-inch dish in an even layer.
Slice the bananas into ¼-inch thick coins. Arrange about three-quarters of the banana slices on top of the pudding layer.
Crumble about 18 of the Biscoff cookies and sprinkle them over the banana layer.
Add the rest of the pudding mixture on top and spread it into a final even layer.
Garnish the top with the remaining Biscoff cookies (crumbled or whole) and the rest of the banana slices.
Cover the dish and chill the Biscoff banana pudding in the refrigerator for at least 2 hours, or overnight, before serving.

Notes

This is a no-bake recipe, making it a great dessert for any time of year.
For the best results, chill the pudding for at least 2 hours to allow the cookies to soften and the flavors to blend.
If you plan to make this dessert 1-2 days in advance, it is best to add the final banana slice garnish just before serving to prevent them from browning.

Nutrition

Serving Size: 1/12 of recipe
Calories: 350-420
Sugar: 35-45 g
Sodium: 250-350 mg
Fat: 18-24 g
Saturated Fat: 11-15 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 60-80 mg

Find it online: https://cookupjoy.com/biscoff-banana-pudding/