Biscoff Banana Pudding

Old-fashioned banana pudding just got an upgrade—and let me tell you, it’s so delicious! Biscoff banana pudding still has the classic layers of sliced bananas, vanilla pudding, cream and vanilla cookies, but what makes it stand out is the addition of toasty Biscoff cookies, which bring a malted flavor reminiscent of graham crackers. And while we’re in the mood for Biscoff, we also add drizzles of sweet Biscoff cookie butter to every layer of this decadent pudding.

Because banana pudding with Biscoff cookies lasts for a whole week in the fridge, it’s a dessert you can dig into with your family every night after dinner. Layered in a clear trifle dish, it’s also a gorgeous dessert to take to a party or brunch get-together.

What are Biscoff cookies?

If you’ve ever had a little packet of the crispy dark brown cookies as an in-flight snack, you know what a Biscoff cookie is! Lotus Bakeries has been churning out Biscoff cookies in Belgium for almost 95 years. They’re based on traditional Belgian biscuits called speculoos, made with wheat flour, caramelized sugar and cinnamon.

Check your local stores for Biscoff cookies—they are usually on the shelves with other gourmet varieties in the cookie aisle or in the international aisle. If you can’t find them, you can substitute another crisp spice cookie, such as gingersnaps. Stores like Aldi or Trader Joe’s may also carry speculoos cookies or other kinds of crisp European spice cookies.

Ingredients for Biscoff Banana Pudding

• Vanilla pudding mix: Boxed pudding mix is usually available as instant or cook-and-serve, but for this trifle recipe it’s important to get instant pudding. Look for a family-sized box (5.1 ounces).
• Biscoff cookies: You’ll need an 8-ounce package, which has about 32 Biscoff cookies.
• Frozen whipped topping: Pick up Cool Whip or a generic brand. It gives the dish a lightened, creamy texture. Let the topping thaw before using it in the recipe.
• Biscoff cookie butter: Look for jars of cookie butter stocked alongside the nut butters, baked goods or in the international aisle. It’s a smooth, creamy paste made from ground Biscoff cookies, sugar and oil. Or, make your own cookie butter!
• Vanilla wafer cookies: These are the same crunchy cookies used in a classic banana pudding recipe, and they’re delicious alongside the Biscoff cookies.
• Bananas: Sliced bananas are layered with the cookies and pudding. For the best flavor and texture in the finished pudding, choose ripe bananas that are soft but not mushy.
• Milk: Whole or 2% milk is the best choice to blend with the pudding mix. Keep the milk cold until you’re ready to use it.
• Sweetened condensed milk: This thick and sweet canned milk is ideal for sweetening the pudding mixture because it blends in smoothly. The condensed milk also adds light caramel-like notes to the dessert.
• Vanilla extract: Use your favorite vanilla extract brand or use homemade vanilla extract made with vodka, bourbon or rum.
• Cinnamon: To play up the light spiced flavor of the Biscoff cookies, I add a very light sprinkle of ground cinnamon to each layer of the pudding.

Directions

Step 1: Make the pudding

Pour the instant vanilla pudding mix and cold milk into a large bowl. Whisk them together for two minutes. Let the pudding rest for five minutes.

Step 2: Make the creamy filling

In a separate large bowl, stir together the thawed whipped topping, sweetened condensed milk and vanilla extract until they’re thoroughly combined. Fold in the vanilla pudding until it’s blended with the cream.

Step 3: Assemble the first pudding layer

Spoon 2 cups of the creamy mixture into a 3-1/2-quart or 4-quart trifle dish, and spread it into an even layer. Break seven Biscoff cookies in half and layer them over the cream.

Tuck 15 vanilla wafer cookies in and around the Biscoff cookie pieces. Add a single layer of sliced bananas over the cookies, then a light sprinkle of cinnamon over the bananas. Drizzle 1 tablespoon of warmed Biscoff cookie butter over the bananas.

Editor’s Tip: When you begin, set aside 1 tablespoon of cookie butter, four Biscoff cookies and 10 vanilla wafer cookies for the topping to make sure you have enough so that the banana pudding trifle has a stunning (and complete) garnish. As you add the layers of bananas and cookies, push some of them against the sides of the clear trifle dish to create striking layers visible from the outside.

Step 4: Continue adding layers

Spread 1-1/2 cups creamy pudding mixture over the bananas. Top the cream with another seven Biscoff cookies broken in half and another 15 vanilla wafers. Layer a group of banana slices over the cookies, followed by a light sprinkle of cinnamon and 1 tablespoon of warm cookie butter. Repeat these layers two more times. Spread the remaining vanilla cream over the top.

Step 5: Chill

Cover the dish with storage wrap, pressing the wrap down so it adheres to the pudding. Place a small cutting board or plate on top of the dish. Place the dish in the fridge and let the pudding chill overnight.

Editor’s Tip: 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. If you want, you can even put a coffee mug or something similar on top of the board to weigh it down to guarantee more compression.

Step 6: Garnish the top and serve

Remove the storage wrap from the pudding. Coarsely crush the remaining vanilla wafers in a resealable bag or a food processor. Sprinkle the cookie crumbs over the top.

Warm up the remaining cookie butter and drizzle it decoratively over the top of the pudding. Break the four reserved Biscoff cookies in half and place them on top.

Serve the Biscoff banana pudding while it’s cold.

Biscoff Banana Pudding Variations

• Try chocolate pudding: Bring a light chocolate flavor to the creamy filling by using chocolate pudding mix instead of vanilla.
• Swap in caramel sauce: Instead of cookie butter, drizzle salted caramel sauce over the layers to give the pudding a bananas Foster flavor.
• Add nuts: For extra crunch, sprinkle chopped and toasted nuts, such as pecans, walnuts or almonds, into the layers.
• Make it coconutty: Swap in coconut instant pudding mix for the vanilla pudding mix. Or, add toasted coconut to the layers.
• Double down on banana: Replace the vanilla pudding with banana cream instant pudding.

How to Store ​​Biscoff Banana Pudding

The banana pudding with Biscoff cookies should be stored in the refrigerator to protect the flavor and the quality. Keep the dish covered tightly with storage wrap so that it doesn’t dry out.

How long does Biscoff banana pudding last?

When kept refrigerated, your Biscoff banana pudding will last up to five days. Any longer than this, the banana slices will begin to turn mushy.

Biscoff Banana Pudding Tips

How can you make these into individual banana puddings?

Instead of preparing banana pudding with Biscoff cookies in a large trifle dish, you can assemble it in smaller containers as individual desserts. Use eight 2-cup containers (such as pint-sized Mason jars) and layer the ingredients inside the containers. Once the smaller puddings have set overnight, top each one with vanilla cookie and Biscoff cookie crumbs and cookie butter drizzles.