A no bake crowd pleaser!
Biscoff Banana Pudding
Creamy vanilla pudding, ripe bananas and layers of cookies come together in this classic Banana Pudding. It’s an easy make-ahead dessert that’s perfect for sharing, or can be assembled into individual servings for a little something sweet whenever the craving strikes.
Biscoff Banana Pudding
Recipe Info
Difficulty:
Prep Time:
20
minutes
Cook Time:
minutes
Total Time:
380
minutes
yield:
Dietary Info:
Ingredients
14 oz sweetened condensed milk
1 ½ cups ice-cold water
1 package instant vanilla pudding (3.4oz)
3 cups heavy cream
1 ½ packages Biscoff cookies
4-5 ripe bananas, sliced
Instructions
- With a mixer, beat the condensed milk and water on medium speed until well combined. Add the pudding mix and beat until no lumps remain and the mixture is completely smooth, about 2 minutes. Transfer the pudding mixture into a bowl and refrigerate for at least 2 hours or overnight.
- Whip the heavy cream until soft peaks form. With the mixer on low speed, incorporate the pudding mixture in four additions. Mix until well blended, with no streaks of pudding remaining.
- Assemble in a large bowl or casserole dish, or divide between individual serving dishes. Spread ¼ of the pudding over the bottom, then layer with ⅓ of the Biscoff cookies and ⅓ of the sliced bananas. Repeat the layers twice more, finishing with a final layer of pudding. Garnish with whole Biscoff cookies or cookie crumbs.
- Cover with plastic wrap and refrigerate for 4-6 hours or until the cookies are tender. Best served within 12 hours of assembling.
Biscoff Banana Pudding
Recipe Info
Difficulty:
Prep Time:
20
minutes
Cook Time:
minutes
Total Time:
380
minutes
yield:
Dietary Info:
Ingredients
- Item A
- Item B
- Item C
Instructions
- With a mixer, beat the condensed milk and water on medium speed until well combined. Add the pudding mix and beat until no lumps remain and the mixture is completely smooth, about 2 minutes. Transfer the pudding mixture into a bowl and refrigerate for at least 2 hours or overnight.
- Whip the heavy cream until soft peaks form. With the mixer on low speed, incorporate the pudding mixture in four additions. Mix until well blended, with no streaks of pudding remaining.
- Assemble in a large bowl or casserole dish, or divide between individual serving dishes. Spread ¼ of the pudding over the bottom, then layer with ⅓ of the Biscoff cookies and ⅓ of the sliced bananas. Repeat the layers twice more, finishing with a final layer of pudding. Garnish with whole Biscoff cookies or cookie crumbs.
- Cover with plastic wrap and refrigerate for 4-6 hours or until the cookies are tender. Best served within 12 hours of assembling.
