Name: Biscoff Banana Pudding
Prep time: 30 min
Total time: 30 min
Yield: 8 portions
Cuisine: American
Ingredients: 1.333 cups heavy whipping cream; 6 tablespoons Biscoff spread; 1 tsp vanilla extract; 0.75 cup milk; 1 cup instant vanilla pudding powder; 1 cup sweetened condensed milk; 0.5 cup mascarpone; 0.25 cup cream cheese; 0.75 tsp vanilla extract; 14 egg biscuits; 8 Biscoff biscuits; 3 bananas; 4 tablespoons Biscoff spread; 4 egg biscuits; 3 Biscoff biscuits; 5 Biscoff biscuits; 2 tablespoons Biscoff spread

From the Cook

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Biscoff Banana Pudding

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Delicate-kitchen.com

Ingredients

Warning0 allergens identified

Biscoff Banana Pudding

Biscoff Cream

1 ⅓ cups heavy whipping cream

6 tablespoons Biscoff spread

1 tsp vanilla extract

Pudding Base

¾ cup milk

1 cup instant vanilla pudding powder

1 cup sweetened condensed milk

½ cup mascarpone

¼ cup cream cheese

¾ tsp vanilla extract

Layers

14 egg biscuits

8 Biscoff biscuits

3 bananas

4 tablespoons Biscoff spread

Toppings

4 egg biscuits

3 Biscoff biscuits

5 Biscoff biscuitscrushed

2 tablespoons Biscoff spreadmelted

Instructions

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Instructions

In a large bowl, add the heavy cream, Biscoff spread, and vanilla extract. Whip with a hand mixer until thick, fluffy, and creamy. Set aside.

In another bowl, whisk the milk and vanilla pudding powder until thick. Add condensed milk, mascarpone, cream cheese, and vanilla extract. Whisk until completely smooth and silky.

Gently fold the whipped Biscoff cream into the pudding mixture. Do this slowly to keep it light and airy. The result should be thick, fluffy, and luxurious.

In your serving dish, start with a layer of egg biscuits. Add sliced bananas, scatter halved Biscoff biscuits, then spoon over a generous layer of the cream mixture. Drizzle with Biscoff spread. Repeat the layers until everything is used, finishing with a thick layer of cream on top.

Decorate the top with halved egg biscuits, halved Biscoff biscuits, and crushed Biscoff around the edges. Drizzle with melted Biscoff spread.

If you use the lighter version (only 60 g / 1 packet of instant pudding) refrigerate for at least 4 hours. If you use two packets of instant pudding let it sit overnight in the fridge. This allows the pudding to set and the flavors to fully develop.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Biscoff Biscuits for Maximum Crunch 🍪
Lightly toast whole Biscoff biscuits in a 300°F oven for 3-4 minutes before layering to intensify their caramelized flavor and prevent them from becoming soggy too quickly in the creamy filling.
Chill Cream Mixture Before Layering ❄️
Refrigerate your whipped cream and pudding mixture for at least 30 minutes before assembling layers to ensure they hold their structure and create distinct, beautiful striations rather than blending together.
Swirl Biscoff Spread Throughout 🌀
Reserve some Biscoff spread to drizzle between layers and swirl it gently with a knife rather than mixing it completely—this creates pockets of concentrated caramelized flavor and visual appeal.
Slice Bananas Just Before Assembly 🍌
Cut bananas into thin, even slices immediately before layering and toss them lightly with a bit of lemon juice to prevent browning and maintain their fresh texture throughout the pudding.
Achieve Silky Cream Cheese Base 🥄
Blend room-temperature cream cheese with mascarpone for 1-2 minutes until completely smooth before adding sweetened condensed milk to avoid lumps and ensure a velvety, luxurious texture.