Description
A delicious and creamy dessert that combines the flavors of Biscoff cookies and bananas in a delightful pudding.
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 3 cups cold whole milk
- 8 oz cream cheese, softened
- ½ cup Biscoff cookie butter, smooth
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 (9 oz) package Biscoff cookies
- 4–5 ripe but firm bananas, sliced
- ½ cup Biscoff cookie butter, melted
- ½ cup crushed Biscoff cookies
- 1 cup heavy whipping cream (for topping)
- 2 tbsp powdered sugar (for topping)
- ½ tsp vanilla extract (for topping)
- 4–6 Biscoff cookies, broken into pieces (for topping)
- Extra melted Biscoff cookie butter, for drizzling
Instructions
- Prepare the pudding: Whisk the instant vanilla pudding mix with cold milk for about 2 minutes, until thickened. Refrigerate for 5 minutes.
- Make the cookie butter cream: Beat the softened cream cheese, Biscoff cookie butter, powdered sugar, and vanilla until smooth and creamy.
- Whip the cream: In a separate bowl, beat 1 cup heavy cream until stiff peaks form. Gently fold it into the Biscoff cream cheese mixture.
- Combine: Fold the Biscoff cream cheese mixture into the prepared vanilla pudding until smooth and fluffy.
- Start layering: Arrange a layer of Biscoff cookies in the bottom of a 9×13-inch baking dish or large trifle dish. Add a layer of sliced bananas.
- Add pudding: Spread about one-third of the Biscoff pudding mixture over the bananas.
- Repeat: Continue layering Biscoff cookies, bananas, and pudding until all the ingredients are used, finishing with a layer of pudding.
- Add cookie butter: Warm the ½ cup cookie butter gently in the microwave in short intervals until pourable. Drizzle it over the top.
- Make the topping: Beat 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe it over the pudding.
- Finish: Sprinkle with crushed Biscoff cookies and decorate with broken cookies. Add another drizzle of melted cookie butter if desired.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, allowing the cookies to soften and the flavors to blend.
Notes
- For best results, let the pudding chill overnight.
- Use ripe but firm bananas to prevent them from becoming mushy.
- Feel free to adjust the amount of Biscoff cookie butter to taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg