Biscoff Banana Pudding
A no-bake layered banana pudding built with speculoos cookies and cookie butter whipped through the cream.
Equipment
- 9 by 13 inch deep baking dish
- Stand mixer or hand mixer
Ingredients
- 14 oz sweetened condensed milk 1 can
- 3 cups whole milk
- 5 oz instant vanilla pudding mix 1 large box, instant not cook-and-serve
- 14 oz speculoos cookie butter 1 jar, smooth, divided
- 2 packages speculoos cookies 8.8 oz each
- 3 cups heavy whipping cream 36% fat or above
- 1/4 cup powdered sugar
- 5 large bananas yellow with a few freckles
Instructions
- Set the pudding base. Whisk the sweetened condensed milk, whole milk and instant vanilla pudding powder together until completely smooth. Cover and refrigerate 3 hours, until it has thickened to a firm pudding.
- Whip the cream. Beat the heavy whipping cream with the powdered sugar to soft peaks. Stop at soft, not stiff.
- Flavour the cream. Add 1/2 cup of the cookie butter to the whipped cream and beat just until the colour is even and no streaks remain.
- Combine. Fold the chilled pudding base into the cookie butter cream. Fold gently rather than beating, to keep the air in.
- Start the layers. Spread a thin layer of cream over the base of a 9 by 13 inch deep dish. Lay cookies flat and close together over it, then cover with a generous layer of cream. Add 2 sliced bananas, then drizzle with cookie butter warmed 10 to 15 seconds in the microwave.
- Repeat. Add another layer of cookies, cream, sliced bananas and a drizzle of cookie butter. Finish with a final layer of cookies topped with a final layer of cream. You will likely have cream left over.
- Finish and chill. Drizzle the remaining cookie butter over the top and scatter with crushed cookies. Cover and refrigerate 3 to 4 hours or overnight. Add sliced banana to the top just before serving.
Notes
Leftover cream keeps 3 days covered and is good with fruit or stirred into iced matcha. The bananas sealed between the cream layers will not brown; the ones on top will, so slice those at the table. Serve with a large spoon rather than cutting squares. For a firmer set, add an extra 1/2 cup crushed cookies as the bottom layer and chill overnight.