Biscoff Banana Pudding

🧂 Ingredients

• 350 g milk

  cold
• 397 g sweetened condensed milk

  1 can
• 102 g instant vanilla pudding mix

  1 package
• 470 g whipping cream
• 26 biscoff cookies
• 4 large ripe bananas

Instructions

• 1 In a medium bowl, whisk together cold milk, condensed milk, and vanilla pudding
  mix until the pudding mix has dissolved. Set aside in the fridge to set while
  you make the whipped cream.
• 2 In a large mixing bowl, add whipping cream. Use an electric hand mixer fitted
  with a whisk attachment to whip the cream until it becomes firm peaks.
• 3 Add the chilled pudding mixture to the whipped cream and fold them together with
  a spatula until no streaks remain.
• 4 Add half of this pudding mixture to a 9x13" dish. Use a spatula to spread it
  into an even layer.
• 5 Slice the bananas into ¼" thick coins and add about ¾ of them on top of the
  pudding layer. Crumble up about 18 biscoff cookies and sprinkle them on top of
  the banana layer.
• 6 Add the rest of the pudding mixture on top and spread it out into an even layer.
• 7 Repeat adding the rest of the biscoff cookies and banana slices on top as
  garnish. If you want to serve your banana pudding in the dish 1-2 days later,
  slice and add the last banana on top right before serving to prevent them from
  turning brown.
• 8 Cover and chill the biscoff banana pudding in the fridge for at least 2 hours or
  overnight before serving. Serve by scooping directly from the dish or divide
  into smaller containers if you prefer it to be mixed.

Nutrition Info