Biscoff Banana Cream Pudding

Biscoff Banana Cream Pudding – a delicious and quick 15 minute to make dessert

Author: Jennifer Fishkind
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 6
5 from 2 votes



  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 tablespoon butter


  • 12 Biscoff cookies
  • 1 tablespoon butter (melted)
  • 2 - 3 bananas
  • 1 1/2 cups heavy cream
  • 1/2 cup confectioners sugar
  • 1 teaspoon vanilla


  1. Combine the sugar, cornstarch and salt in a small saucepan. Add milk. Stir over medium heat until thickened. Cook one minute and remove from heat.
  2. Beat the eggs in a small bowl. Add about a half cup of the milk mixture to the eggs stirring constantly. Add the egg mixture to the saucepan. Stir constantly until thickened. Cook one more minute. Remove from heat. Add butter and vanilla. Cover with plastic wrap to prevent skin that will form if you don't. Cool.
  3. To assemble banana puddings. Whip the cream until thick and creamy with the confectioners sugar and vanilla. Set aside.
  4. Crush the biscoff cookies. Add the melted butter.
  5. Put a couple of tablespoons in the bottom of the containers you are using. Top with some of the pudding. Add a few sliced bananas. Add a little of the whipped cream. Add another pudding layer, bananas and top with whipped cream. Add a few sprinkles of the Biscoff sprinkles and a sliced banana on top just before serving.

Nutrition per serving

Calories: 605kcal
Fat: 31g
Saturated fat: 18g
Cholesterol: 158mg
Sodium: 324mg
Potassium: 225mg
Carbohydrates: 44g
Sugar: 38g
Protein: 6g
Vitamin A: 1270%
Vitamin C: 0.3%
Calcium: 185%
Iron: 0.3%
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