Ingredients: |
Ingredients: Serves 8
Ingredients
For the Biscoff Pudding:
14 ounces sweet condensed milk
4 oz cream cheese softened
4 oz biscoff spread
1 cup cold milk
1 (5.4 ounce) large box Instant pudding mix Vanilla or French Vanilla
3 cups heavy cream
1 cup powdered sugar (you can leave this out if you don’t want to make it so sweet)
1 teaspoon vanilla extract
For the Layering:
about 6 oz (1/2 box) vanilla wafers
1 (12oz) package of Biscoff cookies, plus more for decorating if desired
5-7 ripe bananas, sliced, or more if desired
Biscoff spread for drizzling, melted in the microwave for 30 seconds to make it easier to pour
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Directions: |
Directions:Instructions
In a large bowl, cream together the cream cheese, condensed milk, and biscoff spread until nice and smooth.
Add in the milk, vanilla pudding mix, and the vanilla extract. Mix until smooth again and place in the fridge for about 30 minutes to firm up.
Meanwhile, in a large bowl, whip up the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Take the pudding out of the fridge and give it a good stir. Fold the whip cream into the pudding mixture.
In a 9x12 dish, add about a third of the pudding to the bottom and evenly spread it out. Then cover the entire bottom with a layer of vanilla wafers, Biscoff cookies, and banana slices. You can crush the vanilla wafer and Biscoff cookies or leave it whole. Drizzle with some melted Biscoff spread on top of the wafers/bananas.
Add another third layer of pudding on top. Cover with vanilla wafers, Biscoff cookie, banana slices, and a drizzle of Biscoff spread.
Then finally, add the rest of the pudding on top. Drizzle with Biscoff spread and use a toothpick to make a swirly design on top if desired.
Decorate with vanilla wafers, Biscoff cookies, and crushed Biscoff cookies Ono stop if desired.
Store in the fridge for at least 6 hours or overnight before serving.
Server cold and enjoy!
BISCOFF BANANA PUDDINGBANANA |
This recipe for Banana Pudding is from