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Biscoff Banana Pudding like you’ve NEVER had before! Biscoff cookies, vanilla pudding, bananas, and cookie butter all loaded into one. A crowd-pleasing dessert to make all year long!
Step aside traditional banana pudding –
We’ve got the elevated version stepping in, and it is mind-blowing 💨
We start with a traditional vanilla pudding mixture. But instead of adding in sweetened condensed milk, we’re swapping it for its slow-simmered, caramel flavor[ed] cousin – Dulce de Leche. The sweetness from the caramel sauce is deep and sophisticated.
Between each layer of pudding, we fill the dish with crushed-up biscoff cookies. Then a drizzle of melted cookie butter, and tons of banana slices. We finish it with tons of whipped cream and all the cookies and drizzle biscoff cookie butter because we do each with our eyes first!
What you won’t find in this recipe are Nilla wafers. Though they are my absolute favorite for my take on the Magnolia Bakery Banana Pudding recipe, I prefer this recipe with Lotus Biscoff cookies.
I took this dessert to a Friendsgiving last year, and it received rave reviews—all around! Mind you, all of these people have had my traditional banana pudding many times, and they all said they prefer this version!
You just HAVE TO try this!
Ingredients for Biscoff Banana Pudding
- Softened Cream Cheese: I add just a bit of cream cheese to the vanilla pudding to help give it a bit more depth. The cream cheese also helps cut down on the sweetness just a tiny bit.
- Dulce de Leche: Is what lends the majority of the sweetness in the creamy pudding. We’ll whip it together with cream cheese as the base. It gives it the best flavor.
- Sour Cream: This is something new that I recently started adding to my banana pudding recipe. I love the slight tang that sour cream adds. It makes the pudding base rich and delicious.
- Vanilla Bean Paste: amp up the vanilla flavor by adding vanilla extract or vanilla bean paste to the recipe.
- Instant Vanilla Pudding Mix: you’ll need a large size of the vanilla pudding mix. You could swap this for banana pudding if you like a lot of banana flavor. But I find that artificial banana flavor just doesn’t add much to the dish. Still, it’s a twist if it’s something you prefer!
- Milk: I use 2% milk to make the pudding because that’s typically what I keep on hand. Whole milk works too.
- Kosher Salt: add a small pinch of salt to cut some of the sweetness in the pudding.
- Heavy Cream: We’ll whip the heavy cream until it has stiff peaks. Use most of it to mix into the pudding. The remaining bit of heavy cream will be used as a topping right before we serve.
- Biscoff Cookies: these need no description at all! We’re swapping the typical shortbread cookies or vanilla wafers and using these cinnamon spiked cookies to make this dessert that much more amazing.
- Fresh Bananas: Using ripe bananas may cause them to just fall apart in the pudding during serving. The perfect banana for this recipe is one that is completely yellow with just a few brown spots.
- Biscoff Cookie Butter: this is the butter that’s made out of the same crunchy cookies we’re using above. I melt it down in the microwave and drizzle it in between layers of the vanilla pudding and a bit on top!
Making Biscoff Banana Pudding
- Whip it good. Start by adding the cream cheese to a bowl. You’ll want to let the mixer run and loosen the cream cheese before you add anything else to it. This works best if you start with softened cream cheese so you don’t end up with lumps in your vanilla pudding. Then add in the dulce de leche, sour cream, vanilla bean paste, and a pinch of salt. I like to use a half can of dulce de leche because it’s plenty of sweetness with the cookies and cookie butter!
- Add the rest to the pudding. Once combined, we’ll add the instant pudding mix and cold milk.Taste the pudding, and you can adjust with more dulce de leche if you want to. Now, let the pudding rest for at least 20 minutes so that it thickens up. If you plan on making this later, you can also cover it with plastic wrap and let it sit in the fridge overnight.
- Whip the cream. while you’re waiting, whip the heavy cream, in the bowl of a stand mixer until stiff peaks form. We’ll save some of this for the topping. Fold the rest of the whipped cream into the prepared vanilla pudding mix. Make sure there are no streaks in the whipped cream remaining. Be gentle though, you don’t want to knock out all the air.
- Layer the pudding. Now, grab your serving dish. Add a third of the vanilla pudding mix to the bottom. top with half of the cookie bits, the banana slices, and a generous drizzle of cookie butter. We’ll repeat this ending with the last of the vanilla pudding mix.
- Make it cute. Once the last of the vanilla pudding is on, we’ll garnish. Make swoops of the whipped cream on top of the casserole or trifle dish. Then add whole cookies on top and sprinkle with banana slices. Finally, drizzle it with the remaining cookie butter. Let the pudding refrigerate for at least an hour so that it cools down. Serve within 8 hours!
Recipe Tip
- Make the pudding mix using an electric mixer. Make sure the cream cheese is softened to room temperature and really whipped well in the mixer bowl or with hand beaters before adding the other ingredients.
- Add cookie butter between the layers! When I make this recipe for a barbecue, potluck, picnic, or other occasion, I typically add a drizzle of cookie butter over the crushed cookies and banana slices. You don’t see that in the pictures above because I was planning on serving this to people who like their desserts less sweet, so I don’t add the extra drizzle. But you totally should!
- Chill the banana pudding for a few hours before serving. But not longer than 8-10 hours. After that point, the banana pudding starts losing its luster because the cookies don’t have the perfect texture.
- Serve it in a clear dish. I know that’s not what you see in my pictures, but the layers are so pretty that banana pudding looks great in a clear trifle bowl.
If you like this recipe you might also like:
- Homemade Key Lime Pie Bars
- The Best Fruit Pizza
- No-Bake Biscoff Cheesecake
- Salted Caramel Banana Pudding (Scratch)
- Citrus Berry Trifle
Biscoff Banana Pudding with Dulce de Leche
Biscoff Banana Pudding like you've NEVER had before! Biscoff cookies, vanilla pudding, bananas, and cookie butter all loaded into one. A crowd-pleasing dessert to make all year long!
Ingredients
- ½ (4 ounce) cream cheese softened to room temp
- ½ (14-ounce) can dulce de leche
- ½ cup sour cream
- 1 teaspoon vanilla bean paste
- 1 (5.1 ounce) instant vanilla pudding
- 1¼ cup milk 2% or whole
- ½ teaspoon diamond crystal kosher salt
- 3 cups heavy cream
- 1½ biscoff cookies 8.8 ounce sleeves (see notes)
- 5-6 bananas thinly sliced
- ½ cup biscoff cookie butter melted
Instructions
- WHIP IT: In a large mixing bowl, whip the cream cheese using a hand mixer until completely smooth. Take your time and really work the cream cheese. Add a ½ can of dulce de leche, sour cream, vanilla, and salt and continue whipping until combined.
- ADD PUDDING: Add the pudding mix and continue mixing at medium to low speed until you work out any lumps. Then, slowly drizzle in the milk with the mixer running on the stir setting until it's all incorporated. Taste and add more dulce de leche if you prefer your desserts on the sweeter side. Let sit for at least 20 minutes, covered. Or you can refrigerate it up to overnight.
- WHIP THE CREAM: Add heavy cream to a large bowl and whip until stiff peaks form, about 3-4 minutes. Transfer roughly 1¼ cups of the whipped cream to a bowl and refrigerate. Add the remaining whipped cream to the pudding and fold until no streaks of pudding remain.
- LAYER: Add ⅓ of the pudding mixture to the serving dish. Top with ½ the wafer cookies and ½ of the banana slices. Drizzle with a bit of melted cookie butter.
- KEEP GOING: Top with another ⅓ of the pudding, followed by the remaining wafers and bananas. Add another drizzle of cookie butter. Top with the last of the pudding.
- MAKE IT CUTE: Finally, add the whipped cream in dollops, then smooth it over the pudding. If desired, top with a few banana slices and the ½ sleeve of remaining whole cookies. Add the final drizzle of cookie butter. Refrigerate until ready to serve. It is best when served within 8-10 hours.
Notes
- Biscoff Cookies – make small pieces out of one of the sleeves by adding them to a zip top bag and just giving it a few whacks with a rolling pin. I leave the remaining half sleeve so that I can use that to top the banana pudding!
Nutrition
Calories: 564kcal | Carbohydrates: 55g | Protein: 6g | Fat: 37g | Fiber: 2g | Sugar: 33g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Instant pudding comes in 1.85 ounce packages. Recipe says 5.2 ounce?
Hi Amy! I’m not sure where you’re located, but for me, regular pudding boxes come in a 3.4oz and 5.1 oz packages. Are you perhaps looking at sugar-free jell-O? I know those do come in a smaller box size. Hope that helps