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Biscoff Banana Pudding

Biscoff banana pudding layers creamy vanilla pudding filling with ripe bananas and Biscoff cookies that soften as they chill. A generous layer of crumbled cookies adds a spiced, crunchy topping.
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Prep Time 2 minutes
Standing and chilling 6 hours 5 minutes
Total Time 6 hours 7 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 package (3.4 oz) vanilla pudding mix instant
  • 2 cup whole milk cold
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup Biscoff cookie butter spread softened slightly
  • 2 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
For layering
  • 1 package (8.8 oz) Biscoff cookies
  • 3 bananas medium, sliced

Equipment

  • 1 hand mixer
  • 1 8x8-inch dish

Method
 

Make the filling
  1. In a medium bowl, whisk the pudding mix and cold milk for 2 minutes.
  2. Let the mixture stand for 5 minutes to thicken.
  3. In a large bowl, beat the cream cheese and cookie butter with a hand mixer until smooth.
  4. Beat the pudding mixture into the cream cheese mixture.
  5. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla with a mixer until medium peaks form.
  6. Gently fold the whipped cream into the pudding mixture until no streaks remain.
Assemble and chill
  1. Reserve 6 cookies for the topping.
  2. Arrange half of the remaining cookies in an 8x8-inch dish, breaking some to fit.
  3. Layer on half of the sliced bananas and half of the filling.
  4. Repeat with the remaining cookies, bananas, and filling.
  5. Crumble the reserved cookies over the top.
  6. Cover the dish and refrigerate for at least 6 hours before serving.

Notes

For the best cookie-softened texture, chill for the full 6 hours. Refrigerate covered for up to 3 days; freezing is not recommended because the bananas and creamy filling can change texture.