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Vegan No-Bake Biscoff Banana Pudding

This creamy vegan no-bake Biscoff banana pudding layers silky vanilla pudding, ripe bananas, Biscoff cookies, and cookie butter for an easy, decadent dessert with no oven required.
Course Dessert
Cuisine Vegan
Keyword Biscoff banana pudding, Biscoff cookie butter dessert, cookie butter dessert, dairy-free banana pudding, easy vegan dessert, no-bake banana pudding, no-bake vegan dessert, vegan banana pudding, vegan Biscoff banana pudding, vegan Biscoff dessert, vegan pudding, vegan summer dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Author Kristen Holtz

Equipment

  • 8x8 Baking Dish
  • Stand Mixer or Hand Mixer

Ingredients

Vegan Vanilla Pudding

  • 2 c Almond Milk
  • ¼ c Vegan Granulated Sugar
  • 3 Tbs Cornstarch
  • 1 tsp Vanilla Bean Paste
  • 1 Tbs Vegan Butter
  • Pinch of Salt

Vegan Whipped Cream

  • 1 c Vegan Heavy Whipping Cream
  • ¼ c Powdered Sugar
  • ½ tsp Vanilla Extract
  • 2-3 Bananas sliced
  • 1 sleeve Biscoff Cookies
  • ½ c Biscoff Cookie Butter melted in microwave

Instructions

Vegan Vanilla Pudding

  • In a medium saucepan, whisk together the sugar, cornstarch and salt together then pour in the almond milk. Whisk together and turn heat to med-low.
  • Simmer for 5-8 minutes, until the pudding has thickened and starts to bubble around the edges of the pan.
  • Remove from heat and stir in the vanilla bean paste and vegan butter. Set aside to cool slightly. Pour into a heat-proof container and press plastic wrap to the surface. Let cool for atleast 30 minutes before moving to the fridge to cool completely. Chill completely, about 1 hour.

Vegan Vanilla Diplomat Cream

  • In a stand mixer or bowl with hand mixer, whip together the vegan heavy whipping cream, powdered sugar and vanilla extract until you reach stiff peaks.
  • Add spoonfuls of the chilled vanilla pudding into the whipped cream, gently folding in. Continue with all of the pudding until completely incorporated.

Assembly

  • In an 8x8 baking dish, scoop out about 1 cup of vanilla diplomat cream and spread evenly on the bottom of the dish. Next, layer the cream with 8 biscoff cookies. On top of the cookies, layer with half of the sliced bananas. Then drizzle with some melted cookie butter. Then top with about 2 cups of cream, the 8 cookies, remaining bananas, more melted cookies butter. Top with the remaining diplomat cream and 8 more biscoff cookies. Wrap tightly with plastic and chill for a minimum of 6 hours.
  • To serve: Scoop portions into bowls, add crushed biscoff cookies and drizzle with cookie butter.