If you’re a fan of classic banana pudding, you’ve gotta try it with Biscoff cookies! It’s super easy to make and perfect for when you’re craving something sweet. You can layer it all in one dish or make cute little personal servings—whatever works! 🍽️

Ingredients (4 servings)

• 40 Biscoff cookies
• 2 ripe bananas
• 2 cans evaporated milk (12 oz each)
• 4 egg yolks
• 3 ½ tbsp sugar
• 1 tbsp imitation vanilla

Nutritional Information (per serving)

• Calories: 445
• Protein: 10g
• Carbs: 60g
• Fat: 17g

Here’s how to make it

1. Separate the eggs: Crack the eggs and separate the whites from the yolks. Beat the yolks and set aside in a bowl.

2. Slice the bananas: Cut your bananas into thin rounds.

3. Layer it up: In a 9×9 inch pan (or individual containers), alternate layers of Biscoff cookies and banana slices. Aim for three full layers.

4. Make the cream: In a separate bowl, whisk together evaporated milk, sugar, vanilla, and egg yolks.

5. Cook the cream: Pour the mixture into a saucepan and cook on medium-low heat, stirring consistently for 25–30 minutes until the mixture thickens and coats the back of a spoon. Be careful not to let it boil or stir too quickly.

6. Strain and pour: (Optional) Strain the mixture to remove any curdles. Then pour over your cookie-banana layers.

7. Chill: Refrigerate for at least 6 hours to let the pudding set and cookies soften.
8. Serve and enjoy: Top with crushed Biscoff cookies and enjoy!

What do you think of this recipe? Leave me a comment! 💛