Biscoff Banana Pudding (Print Version)

# Ingredients:

→ Pudding Base

01 - 350g cold milk
02 - 397g sweetened condensed milk (1 can)
03 - 102g instant vanilla pudding mix (1 package)
04 - 470g whipping cream

→ For Layering

05 - 26 Biscoff cookies
06 - 4 large ripe bananas

# Instructions:

01 - Let's start with the foundation of our dessert! Grab a medium bowl and pour in your cold milk, that sweet condensed milk, and the vanilla pudding mix. Whisk everything together until the pudding mix completely dissolves and there aren't any lumps hiding in there. Pop this mixture in the fridge to chill out and thicken up while you move on to the next step. The cold milk is key here - it helps the pudding set up properly!
02 - Now for my favorite part - the whipped cream! Pour your whipping cream into a large mixing bowl and grab an electric mixer fitted with the whisk attachment. Start beating on medium speed and gradually increase to high, watching as the cream transforms from liquid to soft peaks and finally to firm peaks that stand up when you lift the beaters. This usually takes about 3-4 minutes, but keep an eye on it - you want it nice and fluffy but not turning into butter!
03 - Retrieve that pudding mixture from the fridge - it should be thicker now. Add it to your bowl of whipped cream and gently fold them together using a spatula. Take your time with this step, using a down-and-over motion to preserve all that wonderful air you just whipped into the cream. Keep folding until the mixture is uniform with no streaks of pudding visible. You've just created the dreamiest, creamiest pudding base imaginable!
04 - Grab your 9x13-inch dish and pour in half of that gorgeous pudding mixture. Use your spatula to spread it into a nice even layer that covers the entire bottom of the dish. This is going to be the foundation for all those delicious flavors to mingle.
05 - Slice those ripe bananas into coins about ¼-inch thick - not too thin, not too thick. Use about ¾ of your banana slices to create a layer over the pudding. Next, take about 18 of those spiced Biscoff cookies and crumble them between your fingers, sprinkling them evenly over the bananas. The combination of creamy pudding, fresh bananas, and those caramelized spiced cookies is absolutely magical!
06 - Pour the remaining pudding mixture on top of your banana and cookie layer, spreading it out evenly with your spatula. For the crowning touch, arrange your remaining banana slices on top and crumble the last few Biscoff cookies over everything. Pro tip: If you're not planning to serve this right away, save those final banana slices for just before serving to keep them from browning!
07 - Cover your beautiful creation with plastic wrap (try not to let it touch the surface) and slide it into the refrigerator. Let it chill for at least 2 hours, though overnight is even better - it gives all those flavors time to get to know each other. When you're ready to serve, you can either scoop it directly from the dish for that classic messy-but-delicious pudding experience, or portion it into individual serving dishes for a more elegant presentation. Either way, prepare for people to ask for seconds!

# Notes:

01 - This Biscoff Banana Pudding is a delicious twist on the classic Southern dessert, with caramelized spiced cookies adding a whole new dimension of flavor and crunch.
02 - For the best texture and flavor, use bananas that are ripe but still firm - they should have some brown spots on the peel but not be mushy.
03 - If you can't find Biscoff cookies, you can substitute graham crackers or any spiced cookie with a similar texture.
04 - This dessert actually gets better after sitting overnight in the refrigerator, as the cookies soften slightly and the flavors meld together beautifully.

Back