Lotus Biscoff Banana Pudding
A delightful twist on the classic banana pudding featuring layered flavors of ripe bananas, rich cream, and crunchy Lotus Biscoff cookies, perfect for any occasion.
Ingredients
Pudding Mixture
- 350 g milk, cold Adds moisture
- 397 g sweetened condensed milk, 1 can Provides sweetness and creamy texture
- 102 g instant vanilla pudding mix, 1 package Thickens and adds vanilla flavor
Whipped Cream
- 470 g whipping cream Creates a light, fluffy texture
Layer Ingredients
- 26 pieces biscoff cookies Offers a spiced, crunchy layer
- 4 large ripe bananas Adds natural sweetness and moisture
Instructions
Preparation
- In a medium-sized bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until fully dissolved. Refrigerate to set.
- In another bowl, beat the whipping cream until firm peaks form using an electric mixer.
- Fold the chilled pudding mixture into the whipped cream gently until no streaks remain.
Layering
- Transfer half of the pudding mixture into a 9x13 inch dish, smoothing it out to cover the bottom.
- Slice the bananas into ΒΌ inch thick coins and arrange three-quarters of them on the pudding layer.
- Crumble 18 biscoff cookies over the banana layer.
- Spread the remaining pudding mixture over the banana and cookie layers evenly.
- Garnish with the remaining banana slices and biscoff cookies on top.
- Cover the dish and let the pudding chill in the refrigerator for at least 2 hours or overnight.
Notes
Best served chilled. Cover tightly with plastic wrap in the fridge to prevent absorbing odors. Layer bananas just before serving for freshness.