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Biscoff Banana Pudding

A delightful fusion of creamy vanilla pudding, fresh bananas, and crunchy Biscoff cookies that elevates the classic banana pudding into an irresistible dessert.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 350 g cold milk Must be cold for best mixing
  • 397 g sweetened condensed milk 1 can
  • 102 g instant vanilla pudding mix 1 package
Whipped Cream
  • 470 g heavy whipping cream For that luscious texture
Fruits and Cookies
  • 26 Biscoff cookies Feel free to use Lotus brand for authenticity, or any other favorite spice cookie
  • 4 large ripe bananas The riper, the sweeter!

Method
 

Preparation
  1. In a large bowl, combine cold milk, sweetened condensed milk, and instant vanilla pudding mix. Whisk until smooth and well blended. Set aside for about 5 minutes for thickening.
  2. In a separate bowl, whip heavy whipping cream until stiff peaks form. This will take about 3–5 minutes using a hand mixer.
  3. Gently fold the whipped cream into the pudding mixture using a spatula. Be careful not to deflate the whipped cream; you want it light and airy.
  4. Slice the ripe bananas and set aside.
Assembly
  1. In serving glasses or a large trifle dish, layer slices of banana, several crushed or whole Biscoff cookies, and the pudding mixture.
  2. Repeat these layers until you reach the top of the glass, finishing with a layer of pudding.
Chill
  1. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For best results, use cold milk for better mixing. The pudding can be stored in the refrigerator for up to 3 days, but it’s best eaten fresh for optimal texture.