This Biscoff Banana Pudding is seriously the best easy no-bake dessert you can make! This recipe uses a couple of shortcuts and is so easy a kid can make it. The Biscoff cookies add an amazing flavor and texture to the pudding, they are layered at the bottom, stirred into the pudding, and sprinkled on top.
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Best banana pudding with Biscoff cookies
I have been making banana pudding with cool whip and fresh bananas for the longest time and it is my favorite way to "doctor up" a box of banana pudding mix. The cool whip makes pudding super creamy and less "in your face banana flavor." Don't worry, we add fresh sliced bananas to fix that.
Biscoff cookies add a caramelized warm flavor thanks to their warm spices, and it works SO well with banana pudding. Give it a try!
You can make this pudding as a large family-style dish or divide into individual jars or ramekins to serve. Your choice!
You might also like: Easy Homemade Ice Cream Cake
Ingredients
- 3.4 ounce box banana pudding
- 1.5 cups cold milk (this is less than the pudding instructions call for, follow my recipe instead of the box)
- 8 ounce container cool whip (thawed to room temperature)
- 2 cups crushed Biscoff cookies, plus extra for lining the bottom of the dish so you'll need two 8-ounce packages
- 2-3 ripe bananas, sliced (don't slice the 3rd one until ready to serve)
More easy no bake desserts: Chocolate Peanut Butter No Bake Dessert
Equipment
- Large bowl
- Whisk or fork
- Silicone spatula (for folding in the cool whip and transferring the pudding to your serving dish)
- Mojito muddler (I use it for crushing cookies, you can also do it in a ziplock bag or with a potato masher or pulse in a food processor, just don't turn it into crumbs)
- 8x8 inch dish (I really like a clear one here to see the cookies at the bottom), or individual ramekins or small jars. I love these ramekins because they're so cute and they come with a lid.
Instructions
In a large bowl, whisk together the pudding mix and cold milk. Let sit for 5 minutes until it thickens.
Fold in the cool whip. This means gently stir it in by scooping up from the bottom and scooping it on top. Do not stir because you don't want to deflate the cool whip.
Crush the Biscoff cookies into ½-1 inch pieces. It's OK if there are some crumbs, you'll use those as a topping.
Fold in the crushed Biscoff cookies (save the crumbs for later) and the 2 sliced bananas.
Arrange Biscoff cookies at the bottom of your serving dish, or place 1-2 cookies at the bottom of each ramekins.
Scoop pudding on top.
Right before serving, place banana slices on top and sprinkle with Biscoff crumbs. Serve immediately.
Kate's cooking tips
- This recipe works really well with the cheesecake flavor of Jello pudding mix. You might want to skip the bananas completely for that one.
- Any kind of milk works here. Full-fat dairy milk will yield a thicker richer pudding. Skim milk or almond milk will yield a less rich pudding (though slightly lighter, but we're adding a whole tub of cool whip and 2 cups of cookies here, so why skimp on the milk??)
- If you don't know how to "fold in" cool whip and Biscoff, watch the video on this blog post!
- Make-ahead tips: I like to fold in the Biscoff cookies a couple of hours before serving, as they soften a lot in the pudding. It's still delicious 24 and even 48 hours later, but the cookies will be totally soft. If making this pudding ahead of time, combine the pudding and coolwhip together and store in the fridge covered, then stir in the Biscoff and bananas the day of your party.
- Drizzle a little cookie butter on top for a little more sweetness.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Biscoff Banana Pudding
Ingredients
- 3.4 ounce box banana pudding
- 1.5 cups cold milk
- 8 ounce container cool whip thawed to room temperature
- 2 cups crushed Biscoff cookies plus extra for lining the bottom of the dish so you'll need two 8-ounce packages
- 2-3 ripe bananas sliced (don't slice the 3rd one until ready to serve)
Special equipment
- Whisk or fork
- Silicone spatula (for folding in the cool whip and transferring the pudding to your serving dish)
- Mojito muddler (to crush the cookies, or see notes below)
- 8x8 inch dish or individual ramekins or small jars
Instructions
- In a large bowl, whisk together the pudding mix and cold milk. Let sit for 5 minutes until it thickens.
- Gently fold in the cool whip until totally mixed.
- Crush the Biscoff cookies into ½-1 inch pieces. I do this in a bowl with a muddler or a potato masher. It's OK if there are some crumbs, you'll use those as a topping.
- Fold in the crushed Biscoff cookies (save the crumbs for later) and 2 sliced bananas.
- Arrange Biscoff cookies at the bottom of your serving dish, or place 1-2 cookies at the bottom of your ramekins. Scoop pudding on top.
- Right before serving, place banana slices on top and sprinkle with Biscoff crumbs. Serve immediately.
Notes
- This recipe works really well with the cheesecake flavor of Jello pudding mix. You might want to skip the bananas completely for that one.
- Any kind of milk works here. Full-fat dairy milk will yield a thicker richer pudding.
- If you don't know how to "fold in" cool whip and Biscoff, watch the video on this blog post!
- If you don't have a muddler or a potato masher, you can add the Biscoff cookies to a ziplock bag and crush them up.
- Make-ahead tips: I like to fold in the Biscoff cookies a couple of hours before serving, as they soften a lot in the pudding. It's still delicious 24 and even 48 hours later, but the cookies will be totally soft. If making this pudding ahead of time, combine the pudding and coolwhip together and store in the fridge covered, then stir in the Biscoff and bananas the day of your party.
- Drizzle a little cookie butter on top for a little more sweetness.
Kate
Wednesday 28th of January 2026
This banana pudding was a big hit with out whole family during the holidays, and this is a great no bake dessert for ANY occasion year round. I hope you get a chance to make it and love it as much as we do!