The Ultimate Biscoff Banana Pudding: A Modern Twist on a Classic

Banana pudding is one of those desserts that instantly brings people together. It’s humble, it’s comforting, and it usually disappears within minutes of being put on the table. But every classic recipe eventually deserves a little bit of a makeover. While the traditional version uses vanilla wafers, we are swapping those out for Lotus Biscoff biscuits.

If you’ve never had a Biscoff cookie, you’re in for a treat. They are thin, crisp, Belgian spice cookies with a distinct caramelized flavor and a hint of cinnamon. When you layer these into a creamy, rich pudding, they soften just enough to become cake-like while keeping that deep, toasted flavor. It takes the standard banana pudding and adds a level of warmth and complexity that you just can’t get with plain wafers.

Why This Method Results in the Creamiest Pudding

There are two ways to make banana pudding: the stovetop custard method and the “no-cook” instant method. For this specific recipe, we are going with the instant method, but with a few professional tweaks to make sure it doesn’t taste like it came out of a box.

The key to that “next-level” texture is the combination of sweetened condensed milk and stabilized whipped cream. By chilling the pudding base until it’s very thick and then gently folding it into freshly whipped heavy cream, you create a dessert that is light, airy, and velvety. It feels like a cloud in your mouth rather than a heavy, dense pudding.

The Ingredients You’ll Need

Before you start whisking, let’s look at the components. Having high-quality ingredients for a simple dessert like this makes a massive difference in the final result.

For the Pudding Base

• 100g Jell-O Instant Vanilla Pudding Mix: Make sure it is the instant kind, not the cook-and-serve variety.
• 250ml Cold Whole Milk: Using whole milk is essential for richness. Lower-fat milks will result in a thinner, less satisfying pudding.
• 100ml Cold Water: Adding a bit of water helps balance the heaviness of the condensed milk, ensuring the pudding isn’t cloying.
• 1 can Sweetened Condensed Milk: This provides the sweetness and that signature silky mouthfeel.

For the Whipped Cream

• 400ml Cold Heavy Cream: The colder, the better. Cold cream whips faster and holds its shape much longer.
• 1 tsp Vanilla Extract: To add a floral, sweet aroma to the whipped base.

For the Layers and Toppings

• 4 Ripe Bananas: Look for bananas that are yellow with just a few tiny brown spots. You want them sweet, but still firm enough to hold their shape when sliced.
• 1 pack Lotus Biscoff Biscuits: These are the star of the show. You’ll use most for layering and save a few for crushing on top.
• Optional Caramel Drizzle: If you really want to lean into the Biscoff flavor, a drizzle of salted caramel over the top is perfection.

Step-by-Step: Assembling the Perfect Dessert

1. Preparing the Pudding Mixture

In a large mixing bowl, whisk together the cold milk, cold water, and the entire can of sweetened condensed milk. You want this mixture to be perfectly smooth before you add the pudding mix. Once combined, whisk in the instant vanilla pudding mix.

Continue whisking for about two minutes until you feel the mixture start to resist—that’s the pudding setting. Now, here is the secret step: chill this mixture in the freezer for about an hour. You aren’t trying to freeze it; you just want it to be incredibly cold and thick. This ensures that when you fold it into the whipped cream later, the cream doesn’t deflate.

2. Whipping the Cream

In a separate chilled bowl, pour in your heavy cream and vanilla. Using a hand mixer or a stand mixer, whip the cream until soft peaks form. A soft peak is when you lift the whisk and the cream holds its shape but the tip curls over gently. Do not over-whip it into stiff peaks yet, as the folding process will continue to agitate the cream.

3. The Folding Technique

Take your chilled pudding mixture out of the freezer. Gradually add the pudding to the whipped cream in three or four batches. Use a large spatula to gently fold the mixtures together.

Folding means cutting down through the center, scraping the bottom, and bringing the mixture up and over. This incorporates the ingredients without popping all the tiny air bubbles you just whipped into the cream. Keep going until the mixture is uniform in color and looks like a thick, creamy mousse.

4. Layering for Success

The assembly is where the magic happens. Start with a thin layer of the pudding cream at the bottom of your dish to act as an “anchor.” Follow that with a layer of banana slices and then a solid layer of Biscoff biscuits.

Repeat the process. As the pudding sits, the biscuits will absorb moisture from the cream and the bananas, turning into a soft, melt-in-your-mouth texture. Finish with a thick layer of the pudding cream on top, smoothing it out with your spatula.

5. The Set

Cover the dish tightly with plastic wrap and refrigerate. This dessert needs time. At least 4 hours is necessary, but overnight is even better. During this time, the cinnamon from the Biscoff cookies infuses into the cream, and the bananas soften perfectly.

Frequently Asked Questions (Q&A)

Can I make this ahead of time? Yes, banana pudding is actually better the next day. However, I wouldn’t recommend making it more than 24 hours in advance, as the bananas can eventually start to release too much moisture and turn the pudding a bit watery.

How do I keep my bananas from turning brown? Because the bananas are tucked between layers of cream, they are protected from the air, which slows down the browning process significantly. However, for the slices on top, it helps to wait until the very last second to add them, or lightly toss them in a little bit of lemon juice first.

Can I use Biscoff Spread in the pudding? If you want to go totally overboard, you can melt 2 tablespoons of Biscoff cookie butter spread and whisk it into the pudding mixture in Step 1. It will make the dessert even richer and more intensely flavored.

What if I can’t find Lotus Biscoff cookies? Any “speculoos” style spice cookie will work as a substitute, but Lotus is the classic choice for a reason—the texture is hard to beat.

My whipped cream turned into butter! What happened? This happens when you over-whip. If you see the cream starting to look grainy or yellow, stop immediately. You can sometimes save it by stirring in a few tablespoons of fresh, liquid heavy cream to smooth it back out, but it’s best to watch it closely and stop at soft peaks.

Tips for a Professional Finish

• The Topping: Always wait until you are ready to serve before adding the final decorations. If you put crushed cookies on top and then refrigerate them for hours, they will get soggy. Adding them at the table provides a nice crunch that contrasts with the soft pudding.
• The Bananas: Use a sharp knife to get clean, even slices. If the slices are different thicknesses, the layers will look uneven through the side of a glass bowl.
• Serving Vessel: This dessert looks stunning in a glass trifle bowl or a clear 9×13 dish so everyone can see the beautiful layers of cookie, fruit, and cream.