Adapted from a recipe by: @thesapor on Instagram
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Pumpkin Biscoff Banana Pudding
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- Difficulty
- Medium
- Serves
- 12
- Ready in
- 3hr 15mins
This is my fall twist on classic banana pudding. Pumpkin pudding gets layered with bananas, Biscoff cookies, vanilla wafers, and swirls of cookie butter, then chills overnight so everything softens up. Finish it with caramel and extra crushed cookies right before serving.
Steps
In a large bowl, whisk together the cold milk, sweetened condensed milk, pumpkin puree, and 2 tsp vanilla until smooth.
Add both pudding packets and whisk until there are no lumps. Cover and chill for 25 minutes to set.
In a separate bowl, beat the cold heavy cream, powdered sugar, and 1 tsp vanilla until stiff peaks form.
Take the pudding out of the fridge and stir in the pumpkin spice, cinnamon, and a pinch of salt.
Gently fold the whipped cream into the pudding a little at a time until it's smooth and fully combined.
Line the bottom of a large serving dish with a mix of vanilla wafers and Biscoff cookies.
Spread a layer of pudding over the cookies, then top with sliced bananas, crushed Biscoff cookies, and a drizzle of cookie butter. Repeat the layers.
Finish with the last of the pudding on top. Drizzle with more cookie butter and swirl it gently with a knife or spoon.
Cover and refrigerate overnight so the cookies soften and the flavors come together.
Right before serving, top with the remaining crushed cookies, a few whole cookies, and a drizzle of caramel.