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Biscoff Banana Pudding Cups – Creamy, Crunchy, and Comforting

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Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings

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)

Instructions
 

  • 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.