This creamy, rich, and slightly spiced dessert combines sweet bananas with the caramelized flavor of Biscoff cookies for an irresistible treat that’s perfect for any occasion.
Ingredients
2–3 ripe bananas, sliced
1 pack Biscoff cookies (about 200–250g)
2 cups cold milk
1 pack vanilla instant pudding mix
1 cup heavy cream
3 tablespoons Biscoff spread
2 tablespoons sugar (optional)
1 teaspoon vanilla extract
Instructions
In a bowl, whisk the cold milk with the vanilla pudding mix for about 2 minutes until it thickens. Place it in the fridge to set for 5–10 minutes.
In another bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.
Gently fold the whipped cream into the pudding mixture, then add the Biscoff spread and mix until smooth and creamy.
In a serving dish or cups, start layering: first a layer of Biscoff cookies, then banana slices, then a layer of the creamy pudding mixture.
Repeat the layers until all ingredients are used, finishing with a cream layer on top.
Crush a few Biscoff cookies and sprinkle on top for extra texture. You can also drizzle a little melted Biscoff spread.
Refrigerate for at least 2–4 hours (or overnight for best flavor) before serving.
Tips
Use very ripe bananas for natural sweetness and better flavor.
If you want a stronger Biscoff taste, add an extra spoon of the spread.
For a firmer texture, chill overnight so the cookies soften perfectly.