Biscoff Banana Pudding

The most delicious banana pudding, made without instant vanilla mix, and with swirls of Biscoff spread and layers of Biscoff biscuits. So good!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 10

Cook Time 0

Chilling Time 2

Servings people

Calories 537kcal

2 cups heavy cream (whipping cream), divided 500 ml total
1 can sweetened condensed milk 400g
4 tablespoon lemon juice
2 teaspoon vanilla extract, divided
3 ripe bananas, peeled and sliced
1/2 pack Lotus Biscoff Biscuits (or full pack if not using any other biscuits)
1/2 pack other biscuits of choice like Marie Biscuits, Digestive biscuits, or Nilla wafers

Whisk together 1 cup of heavy cream with the condensed milk until smooth. Add the lemon juice and 1 teaspoon of vanilla extract. Whisk until thickened, which will happen relatively fast. The lemon juice is used to thicken the condensed milk, shouldn't give any lemony flavor.
Using an electric hand mixer or stand mixer fitted with a whisk attachment, beat the remaining 1 cup of heavy cream with the remaining teaspoon of vanilla extract until stiff peaks form.
Fold the whipped cream into the condensed milk mixture gently until combined.
Assemble the pudding by putting one thin layer of pudding in the base of a serving dish, then cover with a layer Biscoff biscuits and the other biscuits you are using (I used Marie tea biscuits). Top with 1/3 of the banana slices, then 1/3 of the pudding.
Melt the Biscoff spread gently in the microwave for 15-20 seconds, then drizzle a Biscoff swirl over the pudding. Top with another layer of biscuits, followed by another layer of bananas and another 1/3 of the pudding.
Drizzle more Biscoff spread on top, then do a final layer of biscuits, then bananas, then the remainder of the pudding. Drizzle a final layer of Biscoff spread on top, and refrigerate for at least 2 hours.

Recipe tips:

Whip the cream to stiff peaks so the pudding layer holds its shape well.
Fold whipped cream gently into the condensed milk base to keep the mixture fluffy.
Chill the assembled pudding for at least 2 hours, or overnight for best flavor and texture.
Use clear serving dishes for the most visual impact

Ingredient notes:

Lemon juice is essential for thickening the condensed milk—it won’t make the pudding taste lemony. Optional: Lightly toss banana slices with lemon juice to reduce browning if you plan to store leftovers.
Use ripe but firm bananas so the slices hold their shape and don’t turn mushy.
Biscoff biscuits can be swapped with graham crackers, Digestive biscuits, Nilla wafers, or Marie biscuits
Use all Biscoff biscuits if preferred, or a mix for added texture.

Storing Leftovers:

Store covered in the fridge for up to 3–4 days.
This is a great make-ahead dessert: prepare it the night before for best results.