Banana Biscoff Dessert (Print Version)

# Ingredients:

→ Pudding Mixture

01 - 470g heavy cream
02 - 102g box of instant vanilla pudding mix
03 - 397g can of sweetened condensed milk
04 - 350g chilled milk

→ Layer Components

05 - 4 big ripe bananas
06 - 26 Biscoff biscuits

# Instructions:

01 - Kick things off by gathering a medium bowl. Stir the cold milk, sweetened condensed milk, and vanilla pudding mix until everything is smooth—no lumps allowed! Stick it in the fridge so it can firm up and be ready for the next steps. The chilled milk works wonders for setting the pudding.
02 - Time to whip your cream into fluffy goodness! Pour it into a large bowl, grab your electric mixer (with whisk, of course), and start on medium speed. Slowly turn it up to high, making soft peaks and then stiff peaks that stand firm when you pull the whisk out. It takes about 3–4 minutes, so keep an eye—it shouldn’t turn buttery.
03 - Get your pudding mix from the fridge—it should be thicker by now. Tip it into the whipped cream you just prepared. Gently fold them together using a spatula and a light swooping motion. Don’t rush and keep the air in there—it’ll turn out smooth and airy once you’re done.
04 - Grab your rectangle baking dish (9x13) and spread half of that pudding-cream mix you made earlier across the bottom. Level it out into a smooth layer. This sets the stage for the tasty layers that’ll go on top.
05 - Take your bananas and cut them into ¼-inch rounds. Use most of the slices (about ¾ of them) to lay evenly on your pudding. Crumble 18 Biscoff cookies with your hands and sprinkle them all over the banana layer—it’s caramel-spiced heaven!
06 - Pour the rest of your pudding mixture on top of those bananas and cookies. Smooth it out to cover everything. Decorate the top by arranging the remaining banana slices and crushing the leftover Biscoff cookies on top. Got some tips: hold off on the final banana slices if you aren’t serving it soon—they stay fresher that way!
07 - Stretch plastic wrap over the dish without it touching the surface and place the dessert in the fridge. Let it sit for at least 2 hours, or even overnight, for the flavors to really come together. When it’s time to dig in, serve straight from the dish or portion into bowls for a cleaner look. Either way—it’s a crowd favorite!

# Notes:

01 - This twist on a Southern classic brings together the rich flavors of bananas and caramelized spiced cookies for a dessert worth remembering.
02 - For a great texture, pick bananas that aren’t too soft—just a tad spotted is perfect.
03 - No Biscoff cookies on hand? Swap them out for graham crackers or another firm, spiced cookie.
04 - Allowing the dessert to rest overnight in the fridge improves flavor and lets the cookies soften just slightly.

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