Biscoff Banana Pudding
Directions
- 1In a large bowl, whisk together both pudding mixes and 4 cups of milk until smooth and thick.
- 2Set the pudding mixture aside.
- 3In another bowl, beat the cream cheese, sweetened condensed milk, and vanilla extract.
- 4Mix until creamy.
- 5Fold in the Cool Whip until smooth and fluffy.
- 6Gently fold the pudding mixture into the cream cheese mixture until fully combined.
- 7Add a layer of Biscoff cookies on the bottom of your dish.
- 8Add a layer of the combined pudding mixture.
- 9Add a layer of sliced bananas.
- 10Sprinkle crushed Biscoff cookies.
- 11Drizzle some melted Biscoff cookie butter over it.
- 12Repeat the layers until everything is used, ending with pudding on top.
- 13Cover and refrigerate for at least 4 hours (or overnight) to set.
- 14Top with crushed Biscoff cookies, extra banana slices, and cookie butter before serving.
Ingredients
- 3.4 oz cheesecake instant pudding mix
- 3.4 oz banana cream instant pudding mix
- 4 cups milk
- 8 oz whipped cream cheese
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 8 oz cool whip, thawed
- Biscoff cookie butter spread
- 2 packs Biscoff cookies
- bananas, sliced
Equipment
large bowlwhiskanother bowlhand mixerspatulabaking dishspoon
Tips
- Refrigerate for at least 4 hours (or overnight) to set.
- Top with crushed Biscoff cookies and extra banana slices and cookie butter before serving.
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