This Biscoff Banana Pudding is a no-bake, no-oven, no-stress dessert that tastes like it took way more effort than it actually did.

Here's the thing about spring: the days get longer, the kitchen gets warmer, and the last thing I want to do is turn on my oven. That's where this recipe comes in. I wanted something that felt a little special, a little unexpected, and required zero oven time. Biscoff was already in my pantry (as it always is, honestly), bananas were on the counter, and suddenly this came together. The cookie butter drizzle on top is not optional. I'm serious. The whole thing chills in the fridge overnight and comes out tasting like something you would absolutely order at a restaurant and then ask for seconds.

If you're already here, there's a good chance you love a banana pudding moment. You might also want to check out my Banana Fosters Banana Pudding, my Magnolia Copycat Banana Pudding, and my Biscoff Banana Cake while you're at it.

Why You'll Love This Biscoff Banana Pudding

No oven required. This is a true no-bake dessert, which means you can make it even when it's 90 degrees outside and you have zero interest in heating up your kitchen.
It gets better overnight. The Biscoff cookies soften into the pudding mixture in the fridge and the texture becomes something truly special. Do not skip the chill time.
The cookie butter drizzle. It adds a warmly spiced, caramelized sweetness to every bite and makes it look like you really tried.
It feeds a crowd. Make it in a large casserole dish and it's ready to go whenever you are.
It's genuinely easy. No tempering eggs, no stovetop, no complicated steps. Just a large bowl, a whisk, and a little patience.

What Is Biscoff Banana Pudding?

Biscoff Banana Pudding is a riff on classic Southern banana pudding, except instead of vanilla wafers you're using Biscoff cookies, and instead of just cool whip or plain whipped cream, you're folding in homemade whipped cream made with heavy cream and vanilla extract. The base is a combination of vanilla pudding mix, cold milk, and sweetened condensed milk, which gives it a richness that regular banana pudding simply doesn't have. The layers of pudding mixture, Biscoff cookies, and fresh bananas chill in the fridge until the cookies soften into something almost cake-like, and then it all gets topped with a drizzle of warm cookie butter. It's familiar and a little unexpected at the same time.

Ingredient Overview

Here's everything you need to make this recipe:

Instant vanilla pudding mix: The large 5.1-ounce box. This is your base and it sets up beautifully without any cooking.
Cold milk: Use cold milk straight from the fridge. It helps the pudding thicken up properly.
Sweetened condensed milk: This is what makes this pudding richer and creamier than a standard recipe. Do not substitute.
Biscoff cookies: Two full sleeves. They layer into the dish and soften as the pudding chills, which is the whole point.
Large bananas: Six to eight, sliced. Use ripe but firm bananas so they hold their shape in the layers.
Heavy cream: Two cups, whipped to stiff peaks. This is your homemade whipped cream and it makes a real difference in texture.
Vanilla extract: Just one teaspoon, but it matters.
Biscoff cookie butter: A quarter cup, melted and drizzled over the top right before serving. This is the moment.

How to Make Biscoff Banana Pudding

Here's a quick overview of how this comes together from start to finish: As always, please refer to the recipe card at the bottom of the page.

Make the pudding base: In a large mixing bowl, combine the cold milk and sweetened condensed milk and mix. It will look thin and slightly clumpy at first. Sprinkle the vanilla pudding mix over the top and whisk together for 2 to 3 minutes until smooth. Use a hand whisk, not a hand mixer. Let it sit for 5 to 10 minutes to thicken.
Make the whipped cream: Using a stand mixer or hand mixer, beat the heavy cream and vanilla extract until stiff peaks form. If it goes grainy, add a splash of heavy cream and gently mix to bring it back.
Fold and assemble: Fold the whipped cream into the pudding mixture using a rubber spatula. Layer the pudding, whole Biscoff cookies, and banana slices in your dish, repeating until you have 2 to 3 layers. Finish with a layer of pudding that fully seals the edges.
Chill: Wrap tightly with plastic wrap and refrigerate for at least 6 hours, up to 24. This is non-negotiable.
Finish and serve: Before serving, melt the cookie butter and drizzle it over the top along with any remaining cookie crumbs and fresh banana slices.

Do Banana and Biscoff Go Together?

Yes. Truly and completely yes. I have made so many recipes with biscoff and banana! Like this biscoff banana cake, and biscoff banana bread! Biscoff cookies have a warmly spiced, almost caramel-like sweetness that pairs with the natural sweetness of ripe bananas in a way that feels like it was always meant to be. The slight bitterness of the spiced cookie balances the richness of the sweetened condensed milk, and the cookie butter drizzle ties everything together. If you've ever wondered why Biscoff recipes keep showing up everywhere, this is exactly why. It works with almost everything, but it works especially well with banana.

Frequently Asked Questions

A few things people always ask about this recipe:

Can I use cool whip instead of homemade whipped cream? You can, but the texture will be lighter and less rich. The heavy cream version holds up much better after sitting in the fridge and gives the pudding mixture a creamier, denser feel.
Can the pudding be made ahead of time? Yes, and it actually should be. The longer it sits, the better the Biscoff cookies soften and the more the flavors come together. Make it the night before and you're in great shape.
Does it matter what kind of dish I use? Not really. A large casserole dish, individual cups, or a trifle bowl all work. Just make sure whatever you use is deep enough for at least 2 to 3 layers.
Can I use room temperature milk? No. Cold milk is important for getting the pudding to set correctly. If your milk is at room temperature, it won't thicken the way it should.
What if my bananas are too ripe? Very ripe bananas will get soft and mushy after sitting in the fridge. Use bananas that are ripe enough to be sweet but still firm enough to slice cleanly.

Storing and Freezing

Storing: Cover the Biscoff Banana Pudding tightly with plastic wrap and keep it in the fridge for up to 3 days. The Biscoff cookies will continue to soften over time, which is not a bad thing at all. The texture on day two is arguably better than day one. If you've already added the cookie butter drizzle and fresh banana slices on top, those are best enjoyed the day of.

Freezing: This one is not ideal for freezing. The pudding mixture and whipped cream can separate when thawed, and the banana slices will turn brown and watery. If you need to prep further in advance, make the pudding base and whipped cream separately and store them in the fridge until you're ready to assemble.

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Recipe

Biscoff Banana Pudding

Molly Murphy

A creamy, no-bake dessert made with layers of Biscoff cookies, fresh banana slices, and a rich pudding made with sweetened condensed milk and homemade whipped cream, all finished with a warm cookie butter drizzle.

Print Recipe Pin Recipe

Servings

Ingredients

For the pudding

5.1 ounce package instant vanilla pudding mix the larger box
2 cups cold milk
1 can 13.4oz sweeten condensed milk
2 sleeves of biscoff cookies
6 to 8 bananas sliced
2 cups heavy cream
1 teaspoon vanilla extract
¼ cup Biscoff cookie butter for the top

Instructions

For the Banana Pudding

In a large bowl, add the cold milk, sweetened condensed milk and mix. The mixture will be slightly clumpy and thin. That's okay. Sprinkle vanilla pudding mixture over the top. Whisk together until smooth. This will take 2-3 minutes. I prefer a hand whisk not a hand mixer because it will get clumpy. Let it sit for 5-10 minutes to thicken up. While it sets, beat the heavy whipping cream.
5.1 ounce package instant vanilla pudding mix the larger box, 2 cups cold milk, 1 can 13.4oz sweeten condensed milk
In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer add the heavy cream and vanilla extract. Beat until stiff peaks form to make whipped cream. If you over beat and it looks grainy, add a tablespoon or two of heavy cream and gently mix to smooth it out.
2 cups heavy cream, 1 teaspoon vanilla extract
With a rubber spatula, gently fold in the whipped cream into the pudding mixture.
To assemble, you can use individual cups, a large casserole dish, or a trifle bowl. Start with a layer of pudding on the bottom, then add a neat layer of whole biscoff cookies, followed by a layer of sliced bananas. Repeat until you have 2-3 layers total. Finish with a final layer of pudding that fully covers everything, making sure to seal the edges so the cookies and banana's don't dry out.
2 sleeves of biscoff cookies, 6 to 8 bananas sliced
Gently wrap with plastic wrap and allow it to sit on the fridge for at least 6 and up to 24 hours to soften up.
Unwrap the plastic wrap from the banana pudding, melt the cookie butter in a microwave safe bowl. Top the banana pudding with the rest of the bisocff cookie crumbs, fresh sliced banana's and drizzle the cookie butter on top. Serve!
¼ cup Biscoff cookie butter for the top

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The Best Biscoff Banana Pudding