Biscoff Banana Pudding
A comforting and delicious banana pudding layered with crushed Biscoff cookies, perfect for winter blues or any family gathering.
Ingredients
For the Pudding Layer
- 350 g cold milk Get it nice and chilled.
- 397 g sweetened condensed milk One can of golden, sugary goodness.
- 102 g instant vanilla pudding mix One package, the vanilla kind.
For the Whipped Cream
- 470 g whipping cream Heavy cream works best for those firm peaks.
For the Biscoff Banana Layer
- 26 pieces Biscoff cookies Crushed—these are the stars!
- 4 large ripe bananas Make sure they’re perfectly sweet.
Instructions
Preparation
- In a medium bowl, whisk together 350 g of cold milk, 397 g of sweetened condensed milk, and 102 g of instant vanilla pudding mix until fully dissolved. Set aside in the fridge to chill.
- In a large mixing bowl, pour in 470 g of whipping cream and whip with an electric mixer until firm peaks form.
- Combine the chilled pudding mixture with the whipped cream by gently folding them together with a spatula until smooth.
- Scoop half of the pudding into a 9x13 inch dish and spread evenly. Slice bananas and sprinkle 75% on top of the pudding. Crumble 18 Biscoff cookies over the bananas.
- Pour the remaining pudding mixture on top, smoothing it into an even layer. Top with remaining banana slices and crumbled cookies.
- Cover and refrigerate for at least 2 hours or overnight.
Notes
Store covered in the fridge for 3-4 days. Can freeze, but texture changes when thawed. Add a fresh banana on top right before serving to keep it looking fresh.