Biscoff Banana Pudding
Makes 10 to 12 servings
  • 2 (3.4-ounce) boxes vanilla instant¬†pudding mix
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 1 cup creamy Biscoff spread
  • 3 (8.8-ounce) packages Biscoff cookies, broken into large pieces
  • 10 bananas, sliced
  • 1 (16-ounce) container frozen whipped topping, thawed
  1. In a large bowl, beat pudding mix, milk, and cream with a mixer at medium speed until thickened. Beat in Biscoff spread.
  2. In a trifle dish, layer cookies, pudding mixture, bananas, and whipped topping as desired. Serve immediately, or cover and refrigerate for up to 4 hours.
Note: Biscoff Banana Pudding can also be made in individual 6-ounce cups. 
Recipe by Southern Lady Magazine at