Ingredients
Scale
- 350 g cold milk – The base of the creamy pudding mixture.
- 397 g sweetened condensed milk (1 can) – Adds richness and sweetness.
- 102 g instant vanilla pudding mix (1 package) – The foundation for the creamy texture.
- 470 g whipping cream – For a light and airy texture in the pudding.
- 26 Biscoff cookies – Provides a spiced, caramelized crunch that pairs perfectly with the bananas.
- 4 large ripe bananas – Fresh and sweet, they are the star fruit of this dessert.
Instructions
1. Prepare the Pudding Mixture
- In a medium bowl, whisk together cold milk, sweetened condensed milk, and vanilla pudding mix until the pudding mix has fully dissolved.
- Set the mixture aside in the fridge to allow it to set while you prepare the whipped cream.
2. Whip the Cream
- In a large mixing bowl, pour in whipping cream.
- Using an electric hand mixer fitted with a whisk attachment, whip the cream until firm peaks form. The whipped cream should be light and fluffy, not runny.
3. Combine the Pudding and Whipped Cream
- Once the pudding mixture has set, gently fold it into the whipped cream using a spatula. Continue folding until the mixture is smooth and no streaks of pudding remain. The result should be a creamy, airy mixture.
4. Layer the Pudding
- Take half of the pudding mixture and spread it evenly in a 9×13″ dish.
- Slice the bananas into ¼-inch thick rounds and layer about ¾ of them on top of the pudding.
- Crumble 18 Biscoff cookies and sprinkle them over the banana layer, adding a delicious crunch and spiced flavor.
5. Assemble the Final Layers
- Add the remaining pudding mixture on top, smoothing it into an even layer.
- Garnish with the remaining Biscoff cookies and banana slices. If you plan to serve the pudding later, wait until just before serving to add the final banana slices to prevent them from browning.
6. Chill and Serve
- Cover the dish with plastic wrap and chill the pudding in the fridge for at least 2 hours, but ideally overnight. This allows the flavors to meld and the pudding to set.
- Serve by scooping directly from the dish or dividing it into smaller containers if preferred.
Notes
- Banana Ripeness:
Use ripe bananas for the best flavor and texture. Overripe bananas will be too soft and mushy, while underripe bananas may not have the ideal sweetness. - Ingredient Substitutions:
- For a gluten-free version, replace the Biscoff cookies with gluten-free cookies or even crushed gluten-free graham crackers.
- Swap out the whipping cream for a dairy-free alternative, such as coconut cream, for a dairy-free pudding.
- Make-Ahead Tips:
This dessert is perfect for prepping ahead of time. You can prepare it the day before and let it chill overnight in the fridge to allow the flavors to develop fully. - Variation Ideas:
- Add a layer of chocolate chips or toffee bits between the pudding and bananas for an extra burst of sweetness and texture.
- Drizzle some caramel sauce over the top for added indulgence.
- Prep Time: 40 minutes
- Cook Time: 0 minutes