Biscoff Banana Pudding: Creamy No-Bake Dessert (Print Version)

Creamy Biscoff banana pudding layers crushed cookies, fresh bananas, and a rich vanilla custard. An easy, no-bake dessert for any occasion.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Biscoff Foundation

01 - 10 oz. package Biscoff Lotus cookies (about 36 cookies)
02 - 1/4 cup unsalted butter, melted

→ Velvety Banana Custard

03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 3/4 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 4 large egg yolks
08 - 1 tsp pure vanilla extract
09 - 1/4 tsp fine sea salt

→ Sweet Banana Layers

10 - 4-5 medium ripe but firm bananas, sliced 1/4-inch thick
11 - 1 tbsp fresh lemon juice

→ Whipped Cloud Topping & Garnish

12 - 1 1/2 cups cold heavy cream
13 - 1/4 cup powdered sugar
14 - 1/2 tsp pure vanilla extract
15 - 1/4 cup crushed Biscoff Lotus cookies, for garnish

# Instructions:

01 - Finely crush the 10 oz. package Biscoff Lotus cookies. Combine the crumbs with 1/4 cup melted unsalted butter. Press this mixture evenly into the bottom of a 9x13-inch baking dish. This forms the delicious base for your Creamy Biscoff Banana Pudding Recipe.
02 - Slice 4-5 medium ripe but firm bananas 1/4-inch thick. Gently toss the banana slices with 1 tbsp fresh lemon juice to prevent browning. Set them aside, ready to layer into your delightful Creamy Biscoff Banana Pudding Recipe.
03 - In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 1/4 cup cornstarch, 4 large egg yolks, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
04 - Remove the custard from the heat. Pour it into a clean bowl, then cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until the custard is completely cold and set, ensuring a perfectly smooth Creamy Biscoff Banana Pudding Recipe.
05 - In a large mixing bowl, combine 1 1/2 cups cold heavy cream, 1/4 cup powdered sugar, and 1/2 tsp pure vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat.
06 - Spread half of the chilled custard evenly over the Biscoff crust. Arrange half of the prepared banana slices over the custard layer. Repeat with the remaining custard and banana slices. Top generously with the whipped cloud topping.
07 - Refrigerate the assembled Creamy Biscoff Banana Pudding Recipe for at least 4 hours, or preferably overnight, allowing the flavors to meld and the cookies to soften. Just before serving, sprinkle with 1/4 cup crushed Biscoff Lotus cookies for garnish.

# Notes:

01 - Store leftover Creamy Biscoff Banana Pudding in an airtight container in the refrigerator for up to 3 days. The bananas may brown slightly over time.
02 - For the best texture, use bananas that are ripe but still firm. Overripe bananas can become too mushy, while underripe ones lack sweetness.
03 - This pudding is excellent made a day in advance, as it allows the flavors to fully develop and the Biscoff cookies to soften into a cake-like consistency.
04 - For an extra touch, drizzle a little Biscoff cookie butter over the top before serving, in addition to the crushed cookies.

# Tools You'll Need:

01 - Large mixing bowls
02 - Whisk
03 - Medium saucepan
04 - Measuring cups and spoons
05 - 9x13 inch baking dish or 3-quart trifle dish
06 - Electric mixer (stand or hand)
07 - Rubber spatula

# Nutrition Facts (Per Serving):

Calories: 721 kcal
Total Fat: 43 g
Total Carbohydrate: 61 g
Protein: 8 g

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