Can I make this Biscoff banana pudding ahead of time?

Yes! This pudding can be made a day in advance, which actually enhances the flavor as the ingredients meld together. Just make sure to store it in the fridge and add fresh banana slices on top right before serving to keep them from turning brown.

Can I use a different type of cookie instead of Biscoff cookies?

While Biscoff cookies give this pudding its signature spiced flavor, you can substitute with other spiced cookies, such as speculoos or cinnamon graham crackers, for a similar texture and flavor. However, the unique caramelized taste of Biscoff cookies is difficult to replace.

How long does this Biscoff banana pudding last in the fridge?

The pudding can be stored in the fridge for up to three days. However, the bananas may start to brown, so it's best to eat it within the first two days for the freshest taste and texture.

Can I freeze Biscoff banana pudding?

Yes, you can freeze the pudding! Just store it in an airtight container, and it will keep for up to one month. When you're ready to enjoy it, thaw it in the fridge overnight or eat it slightly frozen for a fun banana ice cream-like experience.

Biscoff Banana Pudding – Easy & Delicious

Description

This Biscoff Banana Pudding is a creamy, spiced twist on the classic dessert. With layers of rich vanilla pudding, ripe bananas, and crunchy Lotus Biscoff cookies, it offers a unique, delicious flavor in every bite. The best part? It’s incredibly easy to make and requires no baking!

Ingredients

Scale

350 g cold milk
397 g sweetened condensed milk (1 can)
102 g instant vanilla pudding mix (1 package)
470 g whipping cream
26 Biscoff cookies
4 large ripe bananas

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Instructions

In a medium bowl, whisk together cold milk, condensed milk, and vanilla pudding mix until the pudding mix has dissolved. Set aside in the fridge to set while you make the whipped cream.
In a large mixing bowl, add whipping cream. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it becomes firm peaks.
Add the chilled pudding mixture to the whipped cream and fold them together with a spatula until no streaks remain.
Add half of this pudding mixture to a 9×13″ dish. Use a spatula to spread it into an even layer.
Slice the bananas into ¼” thick coins and add about ¾ of them on top of the pudding layer. Crumble up about 18 Biscoff cookies and sprinkle them on top of the banana layer.
Add the rest of the pudding mixture on top and spread it out into an even layer.
Repeat adding the rest of the Biscoff cookies and banana slices on top as garnish. If you want to serve your banana pudding in the dish 1-2 days later, slice and add the last banana coins on top right before serving to prevent them from turning brown.
Cover and chill the Biscoff banana pudding in the fridge for at least 2 hours or overnight before serving. Serve by scooping directly from the dish or divide into smaller containers if you prefer it to be mixed.

Notes

Slice the bananas right before using them to prevent them from turning brown.
Whip the cream to firm peaks for the best texture.
Chill the pudding before serving for the best flavor and texture.
Store in the fridge for up to 3 days, but best enjoyed within 2 days.

Nutrition

Serving Size: 1 serving
Calories: 682 kcal
Sugar: 59 g
Sodium: 412 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 91 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 89 mg