These Biscoff Banana Pudding Cups bring together silky vanilla pudding, ripe bananas, and the warm spice of Biscoff cookies in a single, satisfying dessert. They’re easy to assemble, great for make-ahead entertaining, and always a crowd-pleaser. The layers look pretty, taste balanced, and deliver a mix of creamy and crunchy in every bite.

Whether you’re hosting or just craving something sweet, this recipe feels special without being fussy.

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Why This Recipe Works

Overhead shot of assembled Biscoff Banana Pudding Cups mid-process: a neat row of 6–8 oz glass jar

Balanced textures: Soft bananas and creamy pudding pair perfectly with the crisp, cinnamon-caramel snap of Biscoff cookies.
Big flavor, minimal effort: Store-bought cookies and instant pudding keep things simple while still tasting homemade.
Ideal for make-ahead: A short chill helps the layers set and the flavors meld, making it great for parties.
Portion control: Served in cups or jars, it’s neat, cute, and easy to serve.

Ingredients

1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk (whole or 2% for best texture)
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
4–5 ripe bananas, sliced
1 sleeve (about 32) Biscoff cookies, roughly crushed
1/3 cup Biscoff cookie butter, warmed slightly (optional but delicious)
Pinch of kosher salt
8–10 small jars or cups (6–8 oz each)

Step-by-Step Instructions

Close-up final presentation of a single Biscoff Banana Pudding Cup: tight macro focus on the creamy

Make the pudding: In a mixing bowl, whisk instant pudding mix with cold milk for 2 minutes until thick. Set in the fridge to firm up for 5–10 minutes.
Whip the cream: Beat heavy cream, powdered sugar, vanilla, and a pinch of salt to soft peaks. Do not over-whip.
Fold half of the whipped cream into the pudding to make it extra silky. Reserve the rest for topping.
Prep the cookies and bananas: Crush Biscoff cookies into small chunks (not dust). Slice bananas just before layering to keep them fresh.
Warm the cookie butter (optional): Microwave for 10–15 seconds to loosen for drizzling.
Layer the cups: Add a spoonful of crushed Biscoff to the bottom of each cup.
Top with a layer of pudding, a few banana slices, and a drizzle of cookie butter. Repeat once more.
Finish with cream: Pipe or spoon the remaining whipped cream on top. Sprinkle with extra cookie crumbs for crunch.
Chill: Cover and refrigerate for at least 1 hour (up to 6 hours) to set and let flavors blend.
Serve: Enjoy cold.
Add fresh banana slices on top right before serving for a bright look.

Storage Instructions

Refrigerate: Keep covered in the fridge for up to 2 days. The cookies will soften over time, creating a cake-like texture.
Make-ahead tip: For more crunch, layer cookies just before serving or reserve a handful to sprinkle on top at the table.
Do not freeze: Freezing affects the banana texture and can weep as it thaws.

Health Benefits

Potassium from bananas: Supports heart health and helps with muscle function.
Calcium from dairy: Pudding and whipped cream provide calcium for bones and teeth.
Portion awareness: Individual cups help manage serving sizes while still feeling indulgent.
Customizable sweetness: You can reduce sugar by skipping the cookie butter drizzle or using less powdered sugar in the whipped cream.

Common Mistakes to Avoid

Over-whipping the cream: It can turn grainy. Stop at soft to medium peaks for a smooth finish.
Using warm milk for pudding: It won’t set properly.
Milk must be cold.
Cutting bananas too early: They brown quickly. Slice right before assembling.
Over-crushing the cookies: Fine crumbs turn mushy fast. Aim for small chunks.

Recipe Variations

Chocolate twist: Swap vanilla pudding for chocolate and add shaved dark chocolate between layers.
Lighter version: Use light whipped topping and reduced-fat milk.
Skip the cookie butter drizzle.
Salted caramel: Drizzle salted caramel instead of cookie butter and add a pinch of flaky salt on top.
No-banana option: Substitute sliced strawberries or raspberries for a bright, tart contrast.
Nutty crunch: Add toasted chopped pecans or walnuts between layers for extra texture.
Dairy-free: Use almond or oat milk with a dairy-free instant pudding and a coconut whipped topping.

FAQ

Can I make these a day ahead?

Yes. Assemble up to 24 hours in advance, but add the final cookie sprinkle and any fresh banana garnish right before serving for the best texture.

What size cups work best?

Aim for 6–8 oz cups or jars. They hold enough layers to feel satisfying without being too heavy.

How do I keep bananas from browning?

Slice right before assembling and lightly brush with lemon juice if you need extra time.

Use a gentle hand to avoid adding too much acidity.

Can I use homemade pudding?

Absolutely. A classic stovetop vanilla pudding works beautifully—just cool it fully before layering.

Are graham crackers a good substitute for Biscoff?

Yes, though the flavor changes. For a closer match, add a pinch of cinnamon to the graham crumbs.

Final Thoughts

Biscoff Banana Pudding Cups are simple, nostalgic, and just a little bit fancy.

The layers come together quickly, and the results feel bakery-level without the fuss. Keep this recipe in your back pocket for busy weeknights, potlucks, or any time you want a make-ahead dessert that everyone loves.