Biscoff Banana Pudding
Inspired by Ben’s Chili Bowl in Washington DC — the most sweetly satisfying banana pudding I have had the pleasure of eating.
This recipe takes about 15 minutes to complete, but requires at least 1 hour of refrigeration.
Ingredient List
Based on 6 servings
4-6 ripe bananas
1 cup of whole milk
2 cups of heavy cream
1 packet of Jell-o Vanilla Pudding Mix
1 sleeve of Biscoff cookies
Whipped topping on your choice
Suggested Preparation
Place 2 peeled bananas in the food processor and chop for 15-20 seconds — find a consistency somewhere between chunks and baby food.
In a large mixing bowl, add your cup of whole milk, two cups of heavy cream, and vanilla pudding mix. Whisk for 2 minutes.
Yes, that feels longer than you expect.
While the pudding mixture rests for 5 minutes, chop the remaining bananas into thin slices, break 7-8 Biscoff cookies into bite-sized pieces, and loosely line your desired serving dish with whole Biscoff cookies — leave about an inch between cookies on all sides.
Fold your blended banana into the rested pudding mixture, then pour over the whole Biscoff cookies in your serving dish. Spread evenly.
Layer in 1/2 of your sliced banana pieces and bite-sized Biscoff cookies — pushing them down into the pudding mixture.
Top with the remaining banana slices and 3-4 crumbled Biscoff cookies.
Refrigerate for at least 1 hour before serving — add your favorite whipped topping right before serving.
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