Nutrition

Ingredients

• 1 package (5.1 ounces) instant vanilla pudding mix
• 2 cups cold whole milk
• 1 tub (16 ounces) frozen whipped topping, thawed
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons vanilla extract
• 1 package (8 ounces) Biscoff cookies, divided
• 1 package (11 ounces) vanilla wafers, divided
• 8 medium bananas, cut into 1/4-in. slices
• Ground cinnamon, to taste
• 1/3 cup Biscoff creamy cookie spread, warmed

Instructions

1. 1 Pour the instant vanilla pudding mix and cold milk into a large bowl. Whisk them together for two minutes. Let the pudding rest for five minutes.
2. 2 In a separate large bowl, stir together the thawed whipped topping, sweetened condensed milk and vanilla extract until they’re thoroughly combined. Fold in the vanilla pudding until it’s blended with the cream.
3. 3 Spoon 2 cups of the creamy mixture into a 3-1/2-quart or 4-quart trifle dish, and spread it into an even layer. Break seven Biscoff cookies in half and layer them over the cream. Tuck 15 vanilla wafer cookies in and around the Biscoff cookie pieces. Add a single layer of sliced bananas over the cookies, then a light sprinkle of cinnamon over the bananas. Drizzle 1 tablespoon of warmed Biscoff cookie butter over the bananas. Editor's Tip: When you begin, set aside 1 tablespoon of cookie butter, four Biscoff cookies and 10 vanilla wafer cookies for the topping to make sure you have enough so that the banana pudding trifle has a stunning (and complete) garnish. As you add the layers of bananas and cookies, push some of them against the sides of the clear trifle dish to create striking layers visible from the outside.
4. 4 Spread 1-1/2 cups creamy pudding mixture over the bananas. Top the cream with another seven Biscoff cookies broken in half and another 15 vanilla wafers. Layer a group of banana slices over the cookies, followed by a light sprinkle of cinnamon and 1 tablespoon of warm cookie butter. Repeat these layers two more times. Spread the remaining vanilla cream over the top.
5. 5 Cover the dish with storage wrap, pressing the wrap down so it adheres to the pudding. Place a small cutting board or plate on top of the dish. Place the dish in the fridge and let the pudding chill overnight. Editor's Tip: Placing a weighted board or plate on top of the pudding compresses the layers as the pudding chills so that all the elements meld together into a set dessert. If you want, you can even put a coffee mug or something similar on top of the board to weigh it down to guarantee more compression.
6. 6 Remove the storage wrap from the pudding. Coarsely crush the remaining vanilla wafers in a resealable bag or a food processor. Sprinkle the cookie crumbs over the top. Warm up the remaining cookie butter and drizzle it decoratively over the top of the pudding. Break the four reserved Biscoff cookies in half and place them on top. Serve the Biscoff banana pudding while it’s cold.

Original Source

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