Ingredients
– 4 ripe bananas
– 1 box vanilla instant pudding mix (3.4 oz)
– 2 cups cold milk
– 1 cup heavy whipping cream
– 1 tsp vanilla extract
– 1 cup Biscoff cookie crumbs
– 1 cup Biscoff cookies, whole
– 1/2 cup caramel sauce
– Optional: whipped cream for topping
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– 9×9-inch baking dish or trifle dish
– Rubber spatula
– Measuring cups and spoons
Step-by-Step Instructions
To start, I begin by making the banana pudding base. In a mixing bowl, combine the vanilla pudding mix and cold milk, and whisk until the mixture thickens, about 2 minutes. The smell of the vanilla is heavenly, and I can’t help but sneak a taste! It’s best to let this sit for about 5 minutes to fully set. Now, while waiting for that, I whip up the heavy cream in another bowl until stiff peaks form. There’s something so satisfying about watching the cream transform into a fluffy cloud! (See the next page below to continue steps…)
