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In a large bowl, combine the large box of instant vanilla pudding mix and the large box of instant banana cream pudding mix.

Add the 6 cups of milk and 1 teaspoon of vanilla extract to the pudding mixes.

Using a hand mixer, mix until the pudding mixture is well combined and thickened, about 2-3 minutes.

In a separate large bowl, add the 12 ounces of whipped cream cheese.

Pour the 1 can of condensed milk into the bowl with the whipped cream cheese.

Using a hand mixer, mix the whipped cream cheese and condensed milk until smooth and fully combined, about 2 minutes.

Add the 16 ounces of Cool Whip to the whipped cream cheese and condensed milk mixture.

Mix with the hand mixer until the Cool Whip is fully incorporated into the cream cheese mixture, about 1-2 minutes.

Pour the cream cheese and Cool Whip mixture into the bowl with the prepared pudding mixture.

Use the hand mixer to thoroughly combine both mixtures until a uniform, pale yellow, thick cream is formed, about 2-3 minutes.

To assemble the pudding, start by placing a layer of vanilla wafers (from the 1 box) at the bottom of an aluminum pan or serving dish.

Pour a generous layer of the combined pudding and cream mixture over the vanilla wafers.

Break Biscoff cookies (from the 1 pack) into pieces and scatter them over the pudding layer. If using, add a layer of sliced bananas here.

Add another layer of vanilla wafers.

Pour another layer of the pudding and cream mixture over the vanilla wafers and Biscoff cookies.

Add more broken Biscoff cookie pieces. If using, add another layer of sliced bananas here.

Pour the remaining pudding and cream mixture as the final layer on top, spreading it evenly.

Drizzle Biscoff cookie butter (from the 1 jar) over the top of the pudding.

Spread the Biscoff cookie butter with a spoon or spatula to create a decorative pattern.

Garnish the top with whole Biscoff cookies and mini vanilla wafers.
Refrigerate the assembled pudding for about 3 hours before serving to allow it to set and the flavors to meld.


In a large bowl, combine the large box of instant vanilla pudding mix and the large box of instant banana cream pudding mix.

Add the 6 cups of milk and 1 teaspoon of vanilla extract to the pudding mixes.

Using a hand mixer, mix until the pudding mixture is well combined and thickened, about 2-3 minutes.

In a separate large bowl, add the 12 ounces of whipped cream cheese.

Pour the 1 can of condensed milk into the bowl with the whipped cream cheese.

Using a hand mixer, mix the whipped cream cheese and condensed milk until smooth and fully combined, about 2 minutes.

Add the 16 ounces of Cool Whip to the whipped cream cheese and condensed milk mixture.

Mix with the hand mixer until the Cool Whip is fully incorporated into the cream cheese mixture, about 1-2 minutes.

Pour the cream cheese and Cool Whip mixture into the bowl with the prepared pudding mixture.

Use the hand mixer to thoroughly combine both mixtures until a uniform, pale yellow, thick cream is formed, about 2-3 minutes.

To assemble the pudding, start by placing a layer of vanilla wafers (from the 1 box) at the bottom of an aluminum pan or serving dish.

Pour a generous layer of the combined pudding and cream mixture over the vanilla wafers.

Break Biscoff cookies (from the 1 pack) into pieces and scatter them over the pudding layer. If using, add a layer of sliced bananas here.

Add another layer of vanilla wafers.

Pour another layer of the pudding and cream mixture over the vanilla wafers and Biscoff cookies.

Add more broken Biscoff cookie pieces. If using, add another layer of sliced bananas here.

Pour the remaining pudding and cream mixture as the final layer on top, spreading it evenly.

Drizzle Biscoff cookie butter (from the 1 jar) over the top of the pudding.

Spread the Biscoff cookie butter with a spoon or spatula to create a decorative pattern.

Garnish the top with whole Biscoff cookies and mini vanilla wafers.
Refrigerate the assembled pudding for about 3 hours before serving to allow it to set and the flavors to meld.
