Biscoff Banana Pudding
Video Stats
Recipe Overview
Overview
This Biscoff Banana Pudding is a delightful twist on a classic dessert that combines the rich flavors of Biscoff cookies with the creaminess of banana pudding. The recipe is incredibly simple, making it perfect for those who want to impress without spending hours in the kitchen. The use of store-bought vanilla pudding and Cool Whip makes it a cheat recipe, but the addition of Biscoff cookie butter elevates it to something truly special.
Layering the pudding with sliced bananas and crushed Biscoff cookies creates a beautiful presentation and a delicious contrast in textures. The creamy custard, soft bananas, and crunchy cookies come together to create a dessert that is both satisfying and indulgent. It’s a great option for gatherings or as a sweet treat for any occasion.
One of the best parts about this recipe is its versatility. You can easily adjust the layers to your liking, adding more or less of each component based on your preferences. Plus, it can be made ahead of time, allowing the flavors to meld together in the fridge. Just be sure to cover it well to prevent the bananas from browning too quickly.
Overall, this Biscoff Banana Pudding is a must-try for anyone who loves a quick and easy dessert that doesn’t compromise on flavor. It’s sure to become a favorite in your household, just like it has in mine!
Recipe Details
Steps & Tips
Tip: For a homemade version, add Biscoff cookie butter to banana cream pudding.
Make a box of vanilla pudding with a cup and a half of milk and let it sit.
Add sweetened condensed milk to the pudding mixture.
Add an 8 oz tub of Cool Whip to the mixture.
Tip: This pudding is perfect for dinnertime company.
Tip: Use enough crushed cookies to make your heart happy.
Add half of the custard mixture to the bottom of a casserole dish.
Top the custard with crushed Biscoff cookies.
Slice three bananas and cover the mixture with them.
Microwave and drizzle 3 tablespoons of Biscoff cookie butter over the bananas.
Tip: Microwave Biscoff cookie butter for 20 seconds to make it runny.
Top the mixture with the remaining custard.
Tip: The pudding sets in the fridge and becomes velvety.
Cover the dish loosely with plastic wrap and refrigerate for a few hours.
Tip: Loosely cover the pudding with plastic wrap while it sets.
Top with halved Biscoff cookies and slices of banana before serving.
Drizzle more Biscoff cookie butter on top before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Cookies
Ingredient: Eggs
→ Substitution: Chia Seed Pudding
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Biscoff cookies are often served on flights, earning them the nickname 'American Airlines cookies'.
- •Using Biscoff cookie butter adds a rich, caramel-like flavor to desserts.
- •Bananas should be sliced just before serving to prevent browning.
- •Cool Whip can be substituted with homemade whipped cream for a fresher taste.
