Description
This Biscoff Banana Pudding is a creamy, luscious dessert combining smooth vanilla pudding with whipped cream, ripe bananas, and crunchy Biscoff cookies for a delightful texture contrast. Perfectly layered and chilled, it offers a sweet and satisfying treat that tastes like a classic homemade banana pudding with a spiced cookie twist.
Ingredients
Scale
Pudding Mixture
- 350 g cold milk
- 397 g sweetened condensed milk (1 can)
- 102 g instant vanilla pudding mix (1 package)
Whipped Cream
- 470 g whipping cream
Add-ins and Toppings
- 26 Biscoff cookies
- 4 large ripe bananas
Instructions
- Prepare the pudding: In a medium bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding mix has completely dissolved. Place the mixture in the refrigerator to set while preparing the whipped cream.
- Whip the cream: In a large mixing bowl, add the whipping cream. Using an electric hand mixer with a whisk attachment, whip the cream until firm peaks form.
- Combine pudding and whipped cream: Take the chilled pudding mixture and fold it gently into the whipped cream with a spatula until no streaks remain, creating a smooth and airy mixture.
- First pudding layer: Spoon half of the pudding mixture into a 9×13 inch dish and spread it out evenly with a spatula.
- Add banana and cookie layers: Slice the bananas into ¼-inch thick rounds and layer about three-quarters of them on top of the pudding. Crumble around 18 Biscoff cookies and sprinkle over the banana layer.
- Second pudding layer: Add the remaining pudding mixture on top of the cookie layer and spread evenly.
- Top with remaining bananas and cookies: Garnish with the rest of the sliced bananas and Biscoff cookies. If planning to serve 1-2 days later, add the last banana slices just before serving to prevent browning.
- Chill before serving: Cover the dish and refrigerate the banana pudding for at least 2 hours or overnight to allow flavors to meld and pudding to set. Serve by scooping directly or dividing into smaller containers.
Notes
- For best texture, use ripe but firm bananas that are not overly soft.
- If desired, substitute Biscoff cookies with graham crackers or vanilla wafers for a different twist.
- Whip the cream until stiff peaks form to ensure a light and fluffy pudding mixture.
- Adding the last banana slices just before serving keeps the pudding looking fresh and prevents discoloration.
- This dessert can be prepared a day ahead to save time and enhance flavors.
