Ingredients
- 1 box Biscoff cookies (about 250g)
- 2 ripe bananas, sliced
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup vanilla pudding mix (instant)
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream, for topping (optional)
Equipment Needed
- Mixing bowls
- Whisk
- 9×13 inch baking dish or trifle dish
- Knife for slicing bananas
- Measuring cups and spoons
Step-by-Step Instructions
First, I start by preparing the Biscoff cookie crust. In a mixing bowl, I crush the Biscoff cookies into fine crumbs—there’s something so satisfying about this step! You want them to be just like sand. Then, I mix the crumbs with melted butter until it resembles wet sand. I press this mixture into the bottom of my baking dish. Letting it chill in the fridge for about 15 minutes helps it set up beautifully. (See the next page below to continue steps…)