Biscoff Banana Pudding

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1½ cups cold whole milk
• 1 (3.4 oz) box instant vanilla pudding mix
• 1½ cups heavy whipping cream
• 1 (8 oz) package cream cheese, softened
• 1 cup Biscoff cookie butter (plus more for drizzling)
• 4–5 ripe bananas, sliced
• 1 package Biscoff cookies (about 30–35 cookies)
• Optional: crushed Biscoff cookies and whipped cream for topping

Instructions

1. In a large mixing bowl, whisk together the sweetened condensed milk, cold milk, and vanilla pudding mix until smooth. Let it chill for 5–10 minutes until slightly thickened.
2. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
3. In another large bowl, beat the softened cream cheese and Biscoff cookie butter until smooth and creamy.
4. Add the chilled pudding mixture into the cream cheese mixture and beat until combined.
5. Gently fold the whipped cream into the Biscoff pudding mixture until smooth and fluffy.
6. Assemble the pudding: In a 9×13-inch dish (or trifle bowl), layer Biscoff cookies, sliced bananas, and the pudding mixture. Repeat layers as desired, ending with pudding on top.
7. Crush a few Biscoff cookies and sprinkle on top. Drizzle with melted cookie butter if desired.
8. Chill in the refrigerator for at least 4 hours (overnight for best results).

Would you like a smaller version of the recipe for individual servings or jars?