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To make this Biscoff banana pudding, gather these ingredients: - 1 cup Biscoff cookie spread - 2 cups whole milk - 1 cup heavy cream - 1/2 cup granulated sugar - 1/4 cup cornstarch - 1 teaspoon vanilla extract - 1/8 teaspoon salt - 3 ripe bananas, sliced - 1 cup crushed Biscoff cookies (for layering and garnish) - Whipped cream (optional, for topping) Measuring ingredients correctly helps your pudding turn out well. - Use dry measuring cups for dry ingredients like sugar and cornstarch. - Pour liquid ingredients like milk and cream into liquid measuring cups. - For sticky ingredients like Biscoff spread, spray the cup with cooking oil for easy removal. You can swap some ingredients if needed. - Instead of whole milk, use 2% milk or almond milk for a lighter option. - Heavy cream can be replaced with coconut cream for a dairy-free version. - If you can't find Biscoff cookie spread, try using any cookie butter or nut butter. - Use maple syrup instead of granulated sugar for a natural sweetener. For the full recipe, check out the detailed instructions to make this delicious treat! To start, gather your ingredients. You need sugar, cornstarch, salt, whole milk, and Biscoff cookie spread. In a medium saucepan, combine sugar, cornstarch, and salt. Whisk these dry ingredients well. Next, add the whole milk slowly while stirring. Place the saucepan over medium heat. Cook this mixture, stirring constantly, until it thickens and bubbles. This should take about 5 to 7 minutes. Once thickened, remove the saucepan from heat. Stir in the vanilla extract and Biscoff cookie spread. Mix until it is smooth and creamy. This creates a rich custard base for your pudding. Now, take a separate bowl. Pour in the heavy cream. Use a hand mixer or stand mixer to whip the cream until soft peaks form. This means the cream should hold its shape but still be fluffy. Be gentle when combining this whipped cream with the Biscoff mixture. Fold it in carefully to keep the air in the whipped cream. This step adds lightness and creaminess to your pudding. With your custard and whipped cream ready, it's time to layer. Start with sliced bananas at the bottom of your serving dish or cups. This will be the first layer. Next, add a layer of the Biscoff pudding mixture over the bananas. Spread it evenly. Then, sprinkle crushed Biscoff cookies on top of the pudding. Repeat these layers until you run out of ingredients. Finish with a final layer of Biscoff pudding. For a beautiful touch, you can pipe or dollop whipped cream on top. Garnish with more crushed cookies or a banana slice. Cover the pudding and refrigerate for at least 4 hours or overnight. This chilling time helps the flavors blend. For the full recipe, refer to the earlier section. Enjoy your creamy and delightful Biscoff banana pudding! When making Biscoff banana pudding, avoid overcooking your custard. If you cook it too long, it may become lumpy. Stir the mixture constantly to keep it smooth. Another mistake is not letting the pudding cool before layering. If you layer while it's hot, the bananas might get mushy. Also, don't skip the whipped cream folding step. This adds lightness to your pudding. For perfect layers, start with a clean glass or bowl. Place the sliced bananas at the bottom; they act as a solid base. Use a spatula to spread the Biscoff pudding over the bananas gently. Then, sprinkle a layer of crushed Biscoff cookies. Repeat these steps carefully. Make sure to finish with the pudding layer on top. This keeps the cookies crunchy and the bananas intact. Serve your pudding in clear cups to show off the layers. A slice of banana or a whole Biscoff cookie on top adds a nice touch. If you want extra flair, add a dollop of whipped cream. This makes it look fancy and inviting. You can also serve it with a drizzle of caramel or chocolate sauce for added sweetness. Make sure to have spoons ready; everyone will want to dig in! For the full recipe, check it out [here](#). {{image_2}} You can easily make a vegan version of Biscoff banana pudding. Replace the heavy cream with coconut cream or whipped coconut milk. Use plant-based milk, like almond or soy milk, in place of whole milk. For sweetening, agave syrup or maple syrup works great. The Biscoff cookie spread is often vegan, but check the label to be sure. If you need a gluten-free version, use gluten-free Biscoff cookies. Most brands of cookie spread are gluten-free, but always check the label. This way, you can enjoy the layers without worry. The pudding itself remains gluten-free with the cornstarch and other ingredients. Want to spice things up? Add a pinch of cinnamon or nutmeg to the pudding base. A splash of almond extract or a dollop of peanut butter adds depth too. You can even layer in some crushed nuts for a crunchy twist. Each option makes your pudding unique and tasty. For the full recipe, check out the details above. To keep your Biscoff banana pudding fresh, store it in the fridge. Use a tight lid. This helps maintain its creamy texture. Avoid letting it sit out too long. If you plan to serve it later, cover it well. You can freeze the pudding but with care. Freezing may change the texture. Layering with cookies and bananas is best done fresh. If you choose to freeze it, leave out the bananas. Store it in a freezer-safe container. Use it within two months for the best taste. When stored correctly, the pudding lasts about three days in the fridge. After three days, the bananas may brown and become mushy. If you make it ahead, try to eat it within that time frame. For the best flavor and look, enjoy it fresh! Yes, you can make this pudding ahead of time. I often prepare it a day before serving. This allows the flavors to blend well. Just cover it tightly and keep it in the fridge. The pudding tastes even better after sitting overnight. Plus, it helps those layers look great! If you can't find Biscoff cookie spread, you can use other options. Nut butters like almond or peanut can work well. You might also try cookie butter made from other cookies. Try using speculoos spread if you want a similar flavor. Each option will change the taste a bit but can still be yummy. To stop bananas from browning, try a few tricks. First, slice the bananas right before adding them. You can also coat the slices in lemon juice. This will slow down browning. Another method is to layer them with the pudding right away. Keeping them covered until serving helps too. - Full Recipe can be accessed here. This post covered how to make Biscoff banana pudding. We looked at key ingredients, measurement tips, and smart substitutions. Next, I showed clear steps for preparing the custard and whipping cream. We discussed common mistakes to avoid and how to serve it right. I shared great variations, including vegan and gluten-free options. Finally, I provided tips on storing your pudding for the best taste. Keep these points in mind to enjoy your pudding to the fullest!

Biscoff Banana Pudding

Indulge in the delightful flavors of Biscoff Banana Pudding, a creamy and layered dessert that's easy to make! This recipe combines smooth Biscoff cookie spread, ripe bananas, and whipped cream for a delectable treat. Perfect for any occasion, it's sure to impress your guests.
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Ingredients
  

1 cup Biscoff cookie spread

2 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

1/8 teaspoon salt

3 ripe bananas, sliced

1 cup crushed Biscoff cookies (for layering and garnish)

Whipped cream (optional, for topping)

Instructions
 

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

    Gradually stir in the whole milk. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes.

      Remove the saucepan from the heat and stir in the vanilla extract and Biscoff cookie spread until smooth and fully combined.

        In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Biscoff mixture, careful not to deflate it.

          In a large serving dish or individual cups, layer the sliced bananas first, followed by a layer of the Biscoff pudding mixture.

            Sprinkle a layer of crushed Biscoff cookies on top of the pudding. Repeat the layers until all ingredients are used, finishing with a layer of the Biscoff pudding.

              For an extra touch, pipe or dollop some whipped cream on top and garnish with more crushed Biscoff cookies.

                Cover the pudding and refrigerate for at least 4 hours or overnight for best results.

                  Prep Time, Total Time, Servings: 20 minutes | 4 hours | 6 servings

                    - Presentation Tips: Serve in clear glasses or bowls to showcase the beautiful layers of bananas, pudding, and cookies. Garnish with a banana slice or a whole Biscoff cookie on top for an elegant touch.