Description
Indulge in this delightful creamy Biscoff banana pudding, combining rich pudding with layers of fresh bananas and crunchy Biscoff cookies, perfect for any occasion.
Ingredients
- 350 g cold milk (2% or oat milk recommended)
- 397 g sweetened condensed milk (1 can)
- 102 g instant vanilla pudding mix (1 package)
- 470 g heavy whipping cream (cold)
- 26 pieces Biscoff cookies (for layering and topping)
- 4 large ripe bananas (sliced into 1/4 inch coins)
Instructions
- Whisk together cold milk, sweetened condensed milk, and instant vanilla pudding mix until smooth and pudding begins to thicken, about 2 minutes.
- Refrigerate pudding mixture for 10-15 minutes to set while preparing whipped cream.
- Use an electric mixer to whip heavy whipping cream in a large bowl until firm peaks form when beaters are lifted.
- Fold the chilled pudding mixture into the whipped cream using a spatula until no streaks remain, being careful not to deflate the cream.
- Spread half of the pudding mixture into a 9×13 inch dish, creating an even layer with a spatula.
- Arrange 3/4 of the sliced bananas over the pudding layer, then crumble 18 Biscoff cookies and sprinkle evenly over the bananas.
- Add the remaining pudding mixture over the cookie layer and spread it into an even layer.
- Top with remaining banana slices and 8 whole Biscoff cookies, arranging attractively for garnish.
- Cover and refrigerate for at least 120 minutes or overnight before serving to allow cookies to soften and flavors to meld.
Notes
For best results, chill your mixing bowl and beaters before whipping the cream. Customize layers based on your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Baking
- Cuisine: American