A delightful twist on classic banana pudding, combining creamy layers with the rich, caramel-like essence of Biscoff cookies.
Ingredients
Scale:
1 ½ cups Biscoff cookies, crushed
½ cup unsalted butter, melted
2 cups whole milk, chilled
1 cup heavy cream
1 cup sweetened condensed milk
1 package (3.4 oz) instant vanilla pudding mix
1 teaspoon vanilla extract
3 ripe bananas, sliced
1 cup whipped cream
Additional Biscoff cookies for garnish
1/4 cup caramel sauce (for drizzling)
Instructions
Prepare the Biscoff Cookie Crust: In a medium bowl, combine the crushed Biscoff cookies with the melted butter. Press the mixture firmly into the bottom of a 9x13 inch baking dish to form an even crust.
Make the Pudding Layer: In a large mixing bowl, whisk together the whole milk, heavy cream, sweetened condensed milk, instant vanilla pudding mix, and vanilla extract until it thickens.
Layer the Ingredients: Pour half of the pudding mixture over the Biscoff cookie crust, add a layer of sliced bananas, and top with the remaining pudding mixture.
Chill the Dessert: Cover and refrigerate for at least 4 hours or overnight.
Add the Topping: Once set, spread whipped cream over the pudding, garnish with crushed Biscoff cookies, and drizzle with caramel sauce.
