Description

This Biscoff Banana Pudding is a creamy, layered dessert featuring smooth vanilla pudding, ripe bananas, and the unmistakable flavor of crushed Biscoff cookies. Easy to make and perfect for any occasion, this no-bake pudding dessert combines the crunchy texture of Biscoff cookies with the softness of bananas and whipped topping for a delightful treat that will impress your guests.

Ingredients

Scale

Base Ingredients

1 (5.1 oz) package instant vanilla pudding mix
2 cups whole milk
1 (8 oz) container whipped topping
½ teaspoon vanilla extract

Additional Ingredients

3 ripe bananas, sliced
1 cup Biscoff cookies, crushed (plus extra for topping)

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Instructions

Prepare the Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and whole milk until smooth and combined. Let the mixture sit for about 5 minutes to thicken into a creamy pudding consistency.
Fold in Whipped Topping: Gently fold the whipped topping and vanilla extract into the thickened pudding mixture to create a light and airy texture without overmixing.
Layer the Ingredients: In a large trifle dish or individual serving cups, start by layering the crushed Biscoff cookies evenly at the bottom to add a crunchy base.
Add Bananas: Place a layer of sliced ripe bananas over the crushed Biscoff cookies to add natural sweetness and creaminess.
Pour Pudding: Spoon a generous layer of the prepared pudding mixture over the bananas, spreading it evenly to cover the fruit.
Repeat Layers: Continue layering crushed Biscoff cookies, banana slices, and pudding mixture until all ingredients are used, ensuring the topmost layer is pudding.
Crush More Cookies: Sprinkle additional crushed Biscoff cookies over the final pudding layer as a garnish to add texture and visual appeal.
Chill: Cover the layered dish with plastic wrap and refrigerate for at least 2 hours. This chilling step allows the pudding to set and the flavors to meld beautifully.
Serve: Once chilled, serve the Biscoff Banana Pudding chilled to guests or enjoy as a delightful treat yourself.

Notes

Use ripe bananas for the best natural sweetness and texture.
For a lighter version, substitute the whole milk with 2% milk or a milk alternative like almond milk.
Make sure to fold gently when mixing the whipped topping to keep the pudding light and fluffy.
Prepare the pudding in advance and refrigerate overnight for an even more developed flavor.
This dessert is best served within 24 hours to maintain the texture of the bananas and cookies.