Creamy Biscoff Banana Pudding
Layers of silky vanilla pudding, fresh bananas, and spiced Biscoff cookies create this irresistible no-bake dessert that chills to perfection.
Equipment
- Electric hand mixer
- 9x13 inch baking dish or trifle bowl
- Medium mixing bowl
- Large mixing bowl
- Spatula
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
- In a medium bowl, 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.
- In a large bowl, use electric mixer to whip heavy whipping cream until firm peaks form when beaters are lifted.
- Gently fold chilled pudding mixture into whipped cream using spatula until no streaks remain, being careful not to deflate cream.
- Spread half of pudding mixture into 9x13 inch dish, creating even layer with spatula.
- Arrange 3/4 of sliced bananas over pudding layer, then crumble 18 Biscoff cookies and sprinkle evenly over bananas.
- Add remaining pudding mixture over cookie layer and spread into even layer.
- Top with remaining banana slices and 8 whole Biscoff cookies, arranging attractively for garnish.
- Cover and refrigerate for at least 2 hours or overnight before serving to allow cookies to soften and flavors to meld.
Notes
- For best results, slice bananas immediately before assembling to prevent browning
- Pudding can be stored in airtight container in refrigerator for up to 3 days
- Leftovers can be frozen for up to 1 month for ice cream-like texture
- Add final banana layer just before serving if making ahead to prevent browning