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No-Bake Biscoff Banana Pudding

Creamy Lotus Biscoff Dessert with Caramel & Whipped Cream

My sister brought this to Sunday dinner and I watched three grown adults argue over the last spoonful.

I’m not even exaggerating.

There’s something about the way those Biscoff cookies soften into the pudding that just hits different. That warm spiced caramel flavor layered with cold vanilla cream and fresh banana slices? It’s the kind of no-bake dessert that makes people go quiet for a second before they start talking with their mouth full.

I made it in a glass dish because I wanted everyone to see those perfect layers.

It looks impressive.
It tastes bakery-level.
But it’s almost embarrassingly easy.

No baking.
No complicated steps.
Just layer, chill, and try not to eat it straight from the fridge at midnight.

And let me be clear:

The caramel drizzle is not optional.

Why This Biscoff Banana Pudding Works

This layered dessert works because of texture contrast:

• Softened spiced Biscoff cookies
• Silky vanilla pudding
• Fresh ripe bananas
• Light homemade whipped cream
• Buttery caramel drizzle

The cookies absorb moisture from the pudding and transform into this soft, cake-like layer. The bananas add natural sweetness and prevent the dessert from feeling too rich.

It’s basically banana pudding’s upgraded cousin.

Equipment You’ll Need

• Large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk
• Rubber spatula
• 9x9 glass dish or trifle bowl
• Measuring cups and spoons

Ingredients

• 2 cups cold whole milk
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 package (8.8 oz) Biscoff cookies, crushed (save a few whole)
• 3–4 ripe bananas, sliced
• Caramel sauce
• Extra Biscoff crumbs for topping

Ingredient Notes

Biscoff Cookies (Lotus Cookies)
The spiced caramel flavor is what makes this dessert special. Graham crackers are not the same.

Instant Vanilla Pudding
Use instant, not cook-and-serve.

Heavy Whipping Cream
Cold cream whips better and gives structure.

Bananas
Use ripe but firm bananas — not mushy.

Step-by-Step Instructions

Step 1: Make the Pudding

Whisk cold milk and pudding mix until thickened.

Let sit 5 minutes to fully set.

Step 2: Make the Whipped Cream

Whip heavy cream, powdered sugar, and vanilla until soft peaks form.

Do not overwhip.

Step 3: Lighten the Pudding

Fold half the whipped cream into the pudding.

This creates a lighter, mousse-like texture.

Step 4: Crush the Cookies

Crush most cookies into crumbs.

Keep some slightly chunky for texture.

Step 5: Layer

In glass dish:

Layer 1: Crushed Biscoff cookies
Layer 2: Banana slices
Layer 3: Half pudding mixture
Layer 4: Generous caramel drizzle

Repeat layers.

Step 6: Finish

Top with remaining whipped cream.

Arrange banana slices.

Drizzle caramel.

Sprinkle cookie crumbs.

Step 7: Chill

Refrigerate at least 4 hours.

Overnight is even better.

The cookies soften and everything melds together beautifully.

Pro Tips for Perfect Banana Pudding

• Chill at least 4 hours
• Use slightly firm bananas
• Add caramel just before serving for visual appeal
• Use clear glass dish for presentation
• Sprinkle flaky salt on caramel for contrast

Storage

Refrigerate up to 3 days.

Best within 24–48 hours.

Not freezer-friendly.

Frequently Asked Questions

Can I make this ahead?

Yes. It’s actually better the next day.

Can I use Cool Whip?

Yes, but homemade whipped cream tastes better.

Can I use chocolate pudding?

You can, but it changes flavor profile