Creamy Biscoff Banana Pudding
Creamy Biscoff Banana Pudding
Ingredients
For the Base
- 300 g Lotus biscuits
- 80 g butter, melted
For the Cream
- 350 g cream cheese
- 250 g Biscoff spread
- 100 g powdered sugar
- 300 ml whipping cream
For Layering and Topping
- 3 bananas, as needed, for slicing
- 50 g Lotus biscuits, additional, for topping
Instructions
- 1
Crush the 300 grams of Lotus biscuits into fine crumbs. A food processor works best for this, or you can place them in a bag and crush them with a rolling pin.
⏱️ 5 min
- 2
In a medium bowl, combine the crushed biscuit crumbs with the 80 grams of melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
⏱️ 2 min
- 3
Press the biscuit mixture firmly and evenly into the bottom of a baking tin or serving dish to form the base of the pudding. Set aside.
⏱️ 3 min
- 4
In a large mixing bowl, combine the 350 grams of cream cheese, 250 grams of Biscoff spread, and 100 grams of powdered sugar. Mix with an electric mixer on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 5
Pour the 300 ml of whipping cream into the cream cheese mixture. Continue to whisk with the electric mixer on high speed until the mixture becomes stiff and holds its shape, forming a thick, creamy Biscoff cream.
⏱️ 5 min
- 6
Slice the bananas into even rounds, about 1/4-inch thick.
⏱️ 3 min
- 7
Begin assembling the pudding in your prepared baking tin or serving dish. Start with a layer of the Biscoff cream, spreading it evenly over the biscuit base.
⏱️ 2 min
- 8
Arrange a single layer of sliced bananas over the Biscoff cream.
⏱️ 1 min
- 9
Repeat the layering process: another layer of Biscoff cream, followed by a layer of sliced bananas. Continue layering until all the cream and bananas are used, or the dish is filled to your desired height. Ensure the final layer is cream.
⏱️ 4 min
- 10
Crumble additional Lotus biscuits (approximately 50 grams) over the top of the final cream layer for garnish.
⏱️ 1 min
- 11
Cover the pudding and refrigerate for at least 4 hours, or preferably overnight, to allow it to set and the flavors to meld. This passive time is crucial for the pudding to firm up and for the biscuits to soften slightly.
⏱️ 240 min
- 12
Serve chilled and enjoy your creamy Biscoff banana pudding!
Kitchen Tools
Creamy Biscoff Banana Pudding
For the Base
- 300 g Lotus biscuits
- 80 g butter, melted
For the Cream
- 350 g cream cheese
- 250 g Biscoff spread
- 100 g powdered sugar
- 300 ml whipping cream
For Layering and Topping
- 3 bananas, as needed, for slicing
- 50 g Lotus biscuits, additional, for topping
Instructions
- 1
Crush the 300 grams of Lotus biscuits into fine crumbs. A food processor works best for this, or you can place them in a bag and crush them with a rolling pin.
⏱️ 5 min - 2
In a medium bowl, combine the crushed biscuit crumbs with the 80 grams of melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
⏱️ 2 min - 3
Press the biscuit mixture firmly and evenly into the bottom of a baking tin or serving dish to form the base of the pudding. Set aside.
⏱️ 3 min - 4
In a large mixing bowl, combine the 350 grams of cream cheese, 250 grams of Biscoff spread, and 100 grams of powdered sugar. Mix with an electric mixer on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 5 min - 5
Pour the 300 ml of whipping cream into the cream cheese mixture. Continue to whisk with the electric mixer on high speed until the mixture becomes stiff and holds its shape, forming a thick, creamy Biscoff cream.
⏱️ 5 min - 6
Slice the bananas into even rounds, about 1/4-inch thick.
⏱️ 3 min - 7
Begin assembling the pudding in your prepared baking tin or serving dish. Start with a layer of the Biscoff cream, spreading it evenly over the biscuit base.
⏱️ 2 min - 8
Arrange a single layer of sliced bananas over the Biscoff cream.
⏱️ 1 min - 9
Repeat the layering process: another layer of Biscoff cream, followed by a layer of sliced bananas. Continue layering until all the cream and bananas are used, or the dish is filled to your desired height. Ensure the final layer is cream.
⏱️ 4 min - 10
Crumble additional Lotus biscuits (approximately 50 grams) over the top of the final cream layer for garnish.
⏱️ 1 min - 11
Cover the pudding and refrigerate for at least 4 hours, or preferably overnight, to allow it to set and the flavors to meld. This passive time is crucial for the pudding to firm up and for the biscuits to soften slightly.
⏱️ 240 min - 12
Serve chilled and enjoy your creamy Biscoff banana pudding!