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Creamy Biscoff Banana Pudding

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Prep Time: 30 minutes | Chill Time: 4 hours (minimum, overnight best)
Total Time: 4 hours 30 minutes (mostly inactive)
Difficulty: Easy
Sweetness Level: Decadent, with warm spice notes
Servings: 10-12
Texture: Lusciously creamy, with soft cookies and firm bananas

This Creamy Biscoff Banana Pudding is the ultimate fusion dessert, taking the classic Southern comfort of banana pudding and catapulting it into a new dimension of flavor. It replaces traditional vanilla wafers with the rich, warmly spiced, caramelized crunch of Biscoff cookies (also known as Speculoos). The custard is a velvety dream, infused with Biscoff cookie butter spread, creating a deep, complex flavor that perfectly complements the sweet, soft bananas. It’s a no-bake, make-ahead masterpiece that’s guaranteed to be the star of any gathering, offering a sophisticated twist on a beloved favorite.

Ingredients

For the Biscoff Cookie Butter Custard:

  • 1 (8 oz / 226g) package full-fat cream cheese, softened to room temperature

  • 1 cup (about 250g) smooth Biscoff cookie butter spread

  • 1 (3.4 oz / 96g) box instant vanilla pudding mix

  • 1 (3.4 oz / 96g) box instant cheesecake flavor pudding mix (or a second vanilla)

  • 3 ½ cups (840ml) cold whole milk

  • 1 (14 oz / 396g) can sweetened condensed milk

  • 1 tbsp pure vanilla extract

  • ½ tsp ground cinnamon (optional, enhances spice)

  • 1 (8 oz / 227g) container frozen extra-creamy whipped topping (like Cool Whip), thawed in fridge OR 2 cups homemade whipped cream

For the Layers:

  • 4-5 medium ripe-but-firm bananas (yellow with some speckles, not mushy)

  • 2 tbsp fresh lemon juice

  • 1 (8.8 oz / 250g) package Biscoff cookies (about 32 cookies), plus 4-5 extra for garnish

  • ½ cup (about 65g) crushed Biscoff cookies (for topping)

For Garnish (optional but recommended):

  • Additional whipped topping/cream

  • Biscoff cookie crumbs

  • Caramel sauce drizzle

  • Sliced banana brushed with lemon juice

Equipment

  • Large stand mixer or electric hand mixer

  • Large trifle dish, large glass bowl, or 9×13 inch baking dish

  • Small bowl for bananas

  • Rubber spatula

Instructions

Step 1: Prepare the Bananas (A Crucial Step)

This prevents unsightly browning and adds a bright note.

  1. Slice the bananas into ¼-inch thick rounds.

  2. Place them in a bowl and gently toss with the 2 tablespoons of fresh lemon juice, ensuring each slice is coated. This acid barrier will keep them looking fresh for hours. Set aside.

Step 3: Create the Luxurious Biscoff Custard

This is where the magic happens. The goal is a smooth, fluffy, and intensely flavored base.

  1. Cream the Base: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened cream cheese on medium speed for 2 minutes until completely smooth and free of lumps. Scrape down the bowl.

  2. Incorporate the Biscoff: Add the 1 cup of smooth Biscoff cookie butter spread. Beat on medium speed until the mixture is homogenous, creamy, and well-combined, about 1-2 minutes. Scrape the bowl again.

  3. Combine the Milks and Pudding Mixes: In a separate large bowl or large measuring pitcher, whisk together the cold whole milk, sweetened condensed milk, vanilla extract, and optional cinnamon. Sprinkle both boxes of instant pudding mix over the milk mixture. Immediately whisk vigorously for 2 full minutes until smooth and slightly thickened. It should coat the back of a spoon.

  4. Marry the Mixtures: With the mixer running on low, slowly pour the pudding mixture into the cream cheese-Biscoff base. Increase speed to medium and mix for 1-2 minutes until perfectly smooth and unified.

  5. Fold in the Whipped Topping: Using a rubber spatula, gently fold in the entire container of thawed whipped topping (or your 2 cups of homemade whipped cream) until just combined and no white streaks remain. Be gentle to maintain the airy texture. The custard will be thick, creamy, and spoonable.

Step 4: Layer the Dessert

The layering creates the perfect bite with varying textures.

  1. Choose Your Vessel: A large, clear glass trifle dish or bowl is ideal for showcasing the beautiful layers. A 9×13 inch baking dish works perfectly for a more traditional presentation.

  2. First Layer (Base): Spread about 1 ½ cups of the Biscoff custard onto the bottom of your dish.

  3. Cookie Layer: Create a single, even layer of whole Biscoff cookies over the custard, breaking some to fill in gaps. You’ll use about one-third of the package.

  4. Banana Layer: Arrange one-third of your lemon-coated banana slices over the cookie layer.

  5. Custard Layer: Spoon and spread another one-third of the remaining custard over the bananas.

  6. Repeat: Repeat the layers: cookies, bananas, custard. You should end with a final, beautiful layer of custard as the top.

Step 5: Chill, Garnish & Serve

  1. The Long Chill: Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, but ideally overnight (8-12 hours). This is the most important step. The cookies soften into a cake-like, spiced layer that melds with the custard and bananas, transforming the texture from separate components into a cohesive, sublime dessert.

  2. Final Garnish: Just before serving, sprinkle the top generously with the ½ cup of crushed Biscoff cookies. If desired, add dollops of extra whipped topping, a drizzle of caramel sauce, and a few reserved whole cookies.

  3. Serve: Scoop into bowls, ensuring each serving gets all the glorious layers. The dessert is best enjoyed within 2-3 days of assembly.

Recipe Notes & Pro-Tips for Success

  • Banana Ripeness: Use bananas that are yellow with a few brown speckles. They should be sweet and flavorful but still firm to the touch. Overripe, mushy bananas will break down too much and become slimy.

  • The Lemon Juice Trick: Do not skip coating the bananas in lemon juice. It’s the secret to a visually appealing pudding that doesn’t turn gray.

  • Cookie Texture: The long chilling time is essential for the Biscoff cookies to achieve their perfect soft-yet-textured consistency. They will not be crunchy, but rather delicately soft, like the best part of a trifle.

  • Whipped Topping vs. Cream: The frozen whipped topping provides superior stability and ensures the pudding layers hold their shape for days. Homemade whipped cream (1 ½ cups heavy cream + ¼ cup powdered sugar, whipped to stiff peaks) can be used but may result in a slightly softer set.

  • Cookie Butter Consistency: If your Biscoff spread is very thick, you can microwave it for 10-15 seconds to make it easier to incorporate with the cream cheese.

  • Make it a Trifle: For a stunning presentation, use individual glasses or jars. Simply layer the components in the same order, ending with custard and a cookie garnish.

The Flavor Profile

This dessert is a symphony of textures and tastes. You get the cool, creamy, and deeply spiced custard; the soft, cake-like, caramelized cookies; and the bright, fruity burst of banana. It’s reminiscent of chai, gingerbread, and caramel, all harmonizing in one spoonful. It’s comfort food with a passport.

Nutrition Information (Per Serving, based on 12 servings)

  • Calories: ~620 kcal

  • Total Fat: 28g

    • Saturated Fat: 13g

  • Cholesterol: 40mg

  • Sodium: 480mg

  • Total Carbohydrates: 85g

    • Dietary Fiber: 2g

    • Sugars: 58g

  • Protein: 10g

Note: Nutritional information is an estimate based on specific brands and ingredients. Values can vary significantly, especially based on the type of cookie butter and whipped topping used. This is a rich, special-occasion dessert.

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