This Biscoff banana pudding is creamy, loaded with bananas, layered with crunchy Biscoff cookies that soften overnight, and swirled with cookie butter in every layer.
WHY YOU'LL LOVE THIS RECIPE
This recipe is make-ahead friendly, which is exactly what you want for holidays, cookouts, birthdays, and potlucks.
INGREDIENTS
All you need is: Vanilla pudding mix, Milk, Sweetened condensed milk, Vanilla extract, Heavy cream, Powdered sugar, Bananas, Biscoff cookie butter, Biscoff cookies, Cinnamon, and Caramel
In a large bowl, whisk sweetened condensed milk and cold whole milk until fully combined. Add vanilla pudding mix and whisk until smooth. Refrigerate for 25 minutes.
STEP 1: MAKE THE PUDDING BASE
STEP 2: WHIP THE CREAM
In a separate bowl, whip cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
STEP 3: FOLD TOGETHER
Remove pudding from the fridge. Add cinnamon if using. Fold whipped cream into the pudding mixture in batches until smooth and fully combined.
STEP 4: LAYER
In a large serving dish, add Biscoff cookies to the bottom. Layer the pudding mixture, sliced bananas, crushed cookies, and Biscoff spread. Finish with the pudding mixture on top.
STEP 5: CHILL OVERNIGHT
Cover the dish and refrigerate the pudding mixture overnight for best flavor and texture.
STEP 6: FINISH AND SERVE
Before serving, top with crushed Biscoff cookies, a few whole cookies, and a caramel drizzle if desired.
STORAGE TIPS
Bananas will soften more as it sits, so flavor is best on day 1 and day 2, and freezing this recipe is not recommended. But you can refrigerate leftovers for up to 3 days.
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