Everyday Banana Pudding
Everyday Banana Pudding
Ingredients
- 3/4 cup iced water
- 1/4 cup condensed milk
- 2 tablespoons powdered vanilla pudding mix
- 1 cup heavy whipping cream
- 4 bananas, medium sized, sliced
- 12 Biscoff cookies, roughly crushed
Instructions
- 1
In a medium bowl, combine the iced water and condensed milk. Stir until well combined.
⏱️ 2 min
- 2
Add the powdered vanilla pudding mix to the condensed milk mixture. Whisk vigorously until no dry powder remains and the mixture is smooth. The pudding will be thin at this stage.
⏱️ 3 min
- 3
Cover the pudding mixture with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 30 minutes, or until set.
⏱️ 30 min
- 4
While the pudding sets, in a separate large, chilled bowl, whip the heavy whipping cream using an electric mixer on high speed until stiff peaks form. Be careful not to over-whip, or it will turn grainy.
⏱️ 5 min
- 5
Once the pudding is set, gently fold it into the whipped cream until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min
- 6
In a serving dish or individual glasses, layer the pudding mixture, sliced bananas, and crushed Biscoff cookies. Repeat layers until all ingredients are used, ending with a layer of pudding and some crushed cookies on top.
⏱️ 7 min
- 7
Cover the banana pudding and refrigerate for at least 4 hours to allow the cookies to soften and the flavors to meld. Do not leave for too long (e.g., overnight or more than 8 hours), as the bananas may brown.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Everyday Banana Pudding
- 3/4 cup iced water
- 1/4 cup condensed milk
- 2 tablespoons powdered vanilla pudding mix
- 1 cup heavy whipping cream
- 4 bananas, medium sized, sliced
- 12 Biscoff cookies, roughly crushed
Instructions
- 1
In a medium bowl, combine the iced water and condensed milk. Stir until well combined.
⏱️ 2 min - 2
Add the powdered vanilla pudding mix to the condensed milk mixture. Whisk vigorously until no dry powder remains and the mixture is smooth. The pudding will be thin at this stage.
⏱️ 3 min - 3
Cover the pudding mixture with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 30 minutes, or until set.
⏱️ 30 min - 4
While the pudding sets, in a separate large, chilled bowl, whip the heavy whipping cream using an electric mixer on high speed until stiff peaks form. Be careful not to over-whip, or it will turn grainy.
⏱️ 5 min - 5
Once the pudding is set, gently fold it into the whipped cream until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min - 6
In a serving dish or individual glasses, layer the pudding mixture, sliced bananas, and crushed Biscoff cookies. Repeat layers until all ingredients are used, ending with a layer of pudding and some crushed cookies on top.
⏱️ 7 min - 7
Cover the banana pudding and refrigerate for at least 4 hours to allow the cookies to soften and the flavors to meld. Do not leave for too long (e.g., overnight or more than 8 hours), as the bananas may brown.
⏱️ 240 min