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Biscoff Banana Pudding

A delightful dessert combining the creamy texture of banana pudding with the crunchy richness of Biscoff cookies, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 350 g Cold Milk Make sure it's cold for a creamy consistency.
  • 397 g Sweetened Condensed Milk (1 can) For that rich sweetness, I love using Eagle Brand.
  • 102 g Instant Vanilla Pudding Mix (1 package) This is the secret to that perfect pudding texture. I recommend Jell-O brand.
  • 470 g Whipping Cream Use heavy whipping cream for the best loft and taste.
  • 4 Large Ripe Bananas Ensure they're ripe for natural sweetness.
For the Crunch
  • 26 pieces Biscoff Cookies These caramelized biscuits add an incredible crunch.

Method
 

Preparation
  1. In a bowl, combine the cold milk, sweetened condensed milk, and instant vanilla pudding mix. Whisk until smooth and well combined, about 1-2 minutes.
  2. In a separate bowl, whip cold heavy cream using an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes.
  3. Gently fold the whipped cream into the pudding mixture using a spatula, being careful not to deflate the whipped cream.
Layering
  1. Slice the bananas into thin rounds. In clear serving glasses or a large trifle dish, start layering with banana slices at the bottom, followed by a thick layer of pudding mixture.
  2. Crush Biscoff cookies and sprinkle a generous amount over the pudding layer. Repeat the layers until your glasses are full, finishing with a layer of pudding on top.
Chilling
  1. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Notes

Keep leftovers in an airtight container in the fridge for up to 3 days. For best presentation, top each serving with a dollop of whipped cream and an extra Biscoff cookie.