Description
This Biscoff Banana Pudding combines creamy vanilla pudding with layers of ripe bananas and crunchy Biscoff cookies, all topped with whipped cream for a rich and irresistible dessert perfect for any occasion.
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
Layers
- 26 Biscoff cookies
- 4 large ripe bananas
Instructions
- Make the Pudding: In a medium bowl, whisk together cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding mix has fully dissolved. Place the pudding mixture in the refrigerator to set while you prepare the whipped cream.
- Whip the Cream: In a large mixing bowl, pour in the whipping cream. Using an electric hand mixer with a whisk attachment, whip the cream until it forms firm peaks, indicating it is fully whipped.
- Combine Pudding and Whipped Cream: Remove the chilled pudding mixture from the fridge and gently fold it into the whipped cream using a spatula. Mix carefully until no streaks remain for a smooth combined filling.
- Layer the First Half: Spoon half of the pudding and whipped cream mixture into a 9×13 inch dish. Use a spatula to spread it evenly across the dish to form the base layer.
- Add Bananas and Cookies: Slice the bananas into ¼ inch thick coins. Place about three quarters of the banana slices evenly over the pudding layer. Crumble approximately 18 Biscoff cookies and sprinkle them over the banana layer.
- Layer the Second Half: Pour the remaining pudding mixture on top of the cookie and banana layer, spreading it out evenly with a spatula.
- Garnish the Top: Top the dessert with the remaining Biscoff cookies and banana slices for garnish. For optimal freshness, if serving 1-2 days later, add the last banana slices just before serving to prevent browning.
- Chill: Cover the dish and refrigerate the banana pudding for at least 2 hours or overnight to let the flavors meld and the pudding set thoroughly.
- Serve: Serve the pudding directly from the dish by scooping portions or transfer into smaller containers if desired. Enjoy this delicious, creamy, and crunchy dessert!
Notes
- Use ripe bananas for the sweetest flavor but avoid overripe to prevent mushiness.
- To keep banana slices from browning, toss them in a little lemon juice before layering or add slices right before serving.
- Whip the cream to firm peaks to ensure a light but stable pudding texture.
- For added texture, you can layer whole Biscoff cookies instead of crumbling some of them.
- This pudding can be made a day ahead and kept refrigerated for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
