Biscoff Banana Pudding: A Modern Twist on a Southern Classic.

This Biscoff Banana Pudding reimagines the traditional Southern dessert by replacing standard vanilla wafers with speculoos cookies (Biscoff). The result is a more sophisticated flavor profile characterized by notes of cinnamon, nutmeg, and caramelized sugar.¹ When layered with silky vanilla custard, fresh bananas, and a hint of Biscoff spread, this pudding becomes an irresistible combination of creamy and crunchy textures.²+1

Using a “no-cook” base with high-quality ingredients ensures a consistent, velvety finish that sets perfectly in the refrigerator.

Ingredients

Biscoff Cookies: 2 packages (approx. 250g each).
Bananas: 4–5 large, ripe but firm (sliced).
Biscoff Spread: 200g (warmed for drizzling).³
Cream Cheese: 225g, softened to room temperature.
Condensed Milk: 400g (1 can).
Instant Vanilla Pudding Mix: 1 package (approx. 100g).
Whole Milk: 500ml, cold.
Heavy Whipping Cream: 500ml.
Vanilla Extract: 1 teaspoon.

Instructions

Step 1: The Creamy Base

In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the condensed milk and vanilla extract, whisking until fully incorporated. In a separate bowl, whisk the milk and instant pudding mix for 2 minutes until it begins to thicken, then fold the pudding into the cream cheese mixture.

Step 2: The Whipped Cream

In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold about two-thirds of the whipped cream into the pudding mixture. This creates a light, mousse-like consistency. Reserve the remaining whipped cream for the top layer.

Step 3: The Assembly

Choose a large glass trifle bowl or individual jars to showcase the layers.

First Layer: Place a layer of Biscoff cookies at the bottom.
Second Layer: Add a layer of sliced bananas.
Third Layer: Drizzle with warmed Biscoff spread.
Fourth Layer: Spread a thick layer of the pudding mixture.Repeat these layers until you reach the top of the dish.

Step 4: The Topping

Finish with the reserved plain whipped cream. For a professional look, drizzle more Biscoff spread over the top and sprinkle with crushed cookie crumbs.

Step 5: The Chill (Crucial)

Cover and refrigerate for at least 4 to 6 hours. This allows the cookies to soften slightly, absorbing the moisture from the pudding while maintaining a “cake-like” bite.

Flavor and Texture Notes

This dessert offers a deeply caramelized sweetness. The Biscoff cookies provide a warm, spiced undertone that balances the creamy, floral sweetness of the bananas. Unlike the traditional version, the speculoos flavor adds a toasty, bisquity crunch that elevates the entire dish.

Tips for Success

Banana Ripeness: Use bananas that have just a few brown spots. If they are too green, they lack sweetness; if they are too mushy, the pudding will lose its structural integrity.
Cookie Management: If you prefer a crunchier texture, serve the pudding after 2 hours of chilling. For a traditional “soft” pudding feel, wait a full 12–24 hours.
Warm the Spread: Microwave the Biscoff spread for 15–20 seconds. It should be fluid enough to drizzle but not hot, or it will melt the whipped cream.

FAQ

Question	Answer
Can I make this ahead of time?	Yes, it is best made 24 hours in advance. However, bananas may start to brown slightly after 48 hours.
How do I prevent bananas from browning?	Toss the slices in a little lemon juice or pineapple juice before layering; the acidity slows down oxidation.
Can I use homemade custard?	Absolutely. If using stovetop custard, ensure it is completely cold before folding in the whipped cream.

Conclusion

Biscoff Banana Pudding is a crowd-pleasing dessert that feels indulgent and unique.⁴ The swap from vanilla to speculoos transforms the flavor profile into something much richer and more complex. It is the perfect centerpiece for a casual gathering or a holiday celebration.