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Biscoff banana pudding puts a fresh spin on the traditional Southern sweet by using spiced Lotus Biscoff cookies instead of regular vanilla wafers. This clever switch turns a much-loved dessert into something special, as the cinnamon-rich cookies add warm, deep flavors to the smooth pudding. When you mix the silky pudding with soft banana pieces and cookies that get perfectly cake-like, you get amazing textures that'll have you reaching for another spoonful again and again.
I stumbled on this twist during a dinner party when someone couldn't eat vanilla wafers because of allergies. I grabbed some Biscoff cookies as a quick fix, and what started as just making do turned into something my guests talked about for months. The warm, spicy cookie taste matched up so well with the sweet bananas and creamy pudding that I've never gone back to making it the old way.
Ingredients List
- Instant vanilla pudding mix: Makes an easy foundation that gets thick fast with no cooking needed.
- Cold milk: Helps everything firm up right and makes the pudding extra creamy.
- Sweetened condensed milk: Adds a thick, sweet taste that feels indulgent.
- Heavy whipping cream: Brings lightness when you whip it and mix it into your pudding.
- Lotus Biscoff cookies: Add warm spicy flavor and get wonderfully soft between layers.
- Ripe bananas: Give natural sweetness and work against the cookies and pudding.
Preparation Method
- Mix Your Pudding Base:
- Stir together 2 cups cold milk, sweetened condensed milk, and vanilla pudding mix till it's smooth. Cool it for 5 minutes.
- Beat Your Cream:
- Whip 2 cups of heavy cream on high till it forms stiff peaks, about 3-4 minutes.
- Mix Cream with Pudding:
- Slowly fold your whipped cream into the pudding in three batches until it's all mixed up.
- Put Down First Pudding Layer:
- Spread half your pudding mix evenly in a 9x13-inch glass dish.
- Layer Your Bananas:
- Cut 4-5 ripe bananas into slices and place three-quarters of them on top of the pudding.
- Add Your Biscoff Layer:
- Break 18 Biscoff cookies into pieces and scatter them evenly over the banana slices.
- Top With More Pudding:
- Spread the rest of your pudding evenly to cover everything underneath.
- Make It Look Pretty:
- Put remaining banana slices and whole or crushed Biscoff cookies on top for looks.
- Let It Set:
- Cover with plastic wrap and keep in the fridge at least 2 hours, but overnight works best.
- Get Ready to Serve:
- Take it out 5 minutes before serving to let the flavors wake up.
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The first time I made this, I learned you really need to be patient with cooling time. I couldn't wait and served it after just an hour in the fridge. It tasted good but wasn't quite right. When I ate the leftovers the next day, wow—what a difference! The cookies had softened perfectly and all the flavors had mixed together so much better.
Serving Suggestions
Put it in small glass cups to show off all the pretty layers when serving guests.
Top with a sprinkle of cinnamon, some caramel sauce, and extra whipped cream to make it super fancy.
Serve alongside chocolate mousse and fruit tarts when you want a mix of different sweets.
Creative Variations
Try a chocolate version using chocolate pudding and add strawberry slices between layers.
Make it more caramel-y by stirring a spoonful of Biscoff cookie butter into your pudding mix.
Turn it into fancy cups by layering everything in glasses and adding some chopped pecans.
Storage Solutions
Keep it in the fridge with tight covering for up to three days, though your bananas might darken a bit.
If making ahead, keep your pudding mix and bananas apart until serving time to keep it looking its best.
You can freeze what's left in sealed containers for up to a month, and eat it slightly thawed for something like ice cream.
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This Biscoff banana pudding has turned into my go-to dessert, the one everyone asks me to bring to get-togethers and holiday meals. The way the caramel cookie flavor soaks into everything makes it stand out from regular desserts and always impresses people. I love watching guests take their first bite and seeing their surprise when they realize it's not the typical banana pudding they expected.
Frequently Asked Questions
- → Can I prepare this the day before?
- Sure can! Letting it rest overnight improves the taste as the flavors blend more. Just add banana slices for garnish right before serving so they don't brown.
- → What can I use in place of Biscoff cookies?
- If Biscoff isn’t available, you could swap them out for speculoos cookies, gingersnaps, or even plain graham crackers for a slightly different but still tasty dessert.
- → Can I make my own whipped cream to use?
- Absolutely! Beat 2 cups of heavy cream with 2-3 tablespoons of powdered sugar until it forms stiff peaks, and it’ll work perfectly as a substitute.
- → What’s the trick to stop bananas from browning?
- Make sure banana slices inside the layers are fully covered by pudding. For garnish, either add at the last minute or lightly brush them with lemon juice to keep browning at bay.
- → Can this dessert be made into smaller portions?
- Totally! Layer it in individual cups or bowls instead of one big dish for cute, party-ready treats. You’ll follow the same steps, just divide the ingredients evenly across containers.