Biscoff Banana Pudding
A delightful dessert combining creamy banana pudding with the unique crunch of Biscoff cookies.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal
Base Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
- 1 cup Biscoff cookies, crushed
- 1 cup whipped topping (like Cool Whip)
- extra cookies Biscoff cookies for garnish
Prepare the Biscoff crust by crushing the Biscoff cookies and mixing with melted butter. Press into the bottom of a trifle dish or individual cups.
Make the banana pudding mixture by combining whole milk, heavy cream, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly until thickened.
Temper the egg yolks by whisking them in a separate bowl, then slowly add some of the hot milk mixture to the yolks. Return to the saucepan and cook until thickened.
Layer the pudding mixture over the crust, followed by sliced bananas and crushed Biscoff cookies. Repeat layers and finish with pudding on top.
Spread whipped topping over the final layer of pudding and chill in the refrigerator for at least 120 minutes before serving.
Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15g
Keyword banana pudding, Biscoff, dessert