Lotus Biscoff Banana Pudding
A creamy, mousse-like vanilla pudding layered with fresh bananas and caramelized Biscoff spice cookies.
Ingredients
- Ingredients
Pudding Base:
- 100 g Jell-O Instant Vanilla Pudding Mix
- 250 ml Cold whole milk
- 100 ml Cold water
- 1 can 397g Sweetened condensed milk
Whipped Cream:
- 400 ml Cold heavy cream
- 1 tsp Vanilla extract
- Layers & Decoration:
- 4 Ripe bananas sliced
- 1 pack 250g Lotus Biscoff biscuits
- Caramel drizzle optional
Instructions
- Pudding Mix: Whisk cold milk, water, and condensed milk until smooth. Whisk in the instant pudding mix until thickened.
- Chill Base: Place the pudding mixture in the freezer for 1 hour. It should be very cold and thick, but not frozen.
- Whip Cream: In a cold bowl, whip heavy cream and vanilla extract until soft peaks form.
- Fold: Gently fold the chilled pudding mixture into the whipped cream in batches using a spatula until smooth.
- Layer: In a large dish, layer pudding cream, then bananas, then Biscoff biscuits. Repeat until the dish is full, ending with cream on top.
- Set: Cover and refrigerate for at least 4 hours (overnight is best).
- Serve: Decorate with fresh banana slices, crushed cookies, and caramel drizzle right before serving.
Notes
- Cold Ingredients: Ensure your milk, water, and cream are as cold as possible for the best set.
- Cookie Texture: For softer cookies, let it sit overnight. For a bit more crunch, serve after 3–4 hours.
- Decoration: Only garnish right before eating to prevent the bananas from browning and the cookies from losing their crunch.