A creamy, dreamy dessert layered with silky vanilla pudding, luscious caramel drizzle, and crunchy Biscoff cookies — minus the bananas! 😋 This version is perfect for those who love the flavor and texture of classic banana pudding but want something purely cookie-and-cream delicious.
Ingredients:
For the Cream Filling:
1 box (3.4 oz / 96 g) instant vanilla pudding mix
2 cups cold milk
1 can (14 oz / 396 g) sweetened condensed milk
1 cup heavy cream (or whipped topping)
1 teaspoon vanilla extract
For the Layers:
1 package Biscoff cookies (or Lotus biscuits)
1 cup crushed Biscoff cookies (for layering and topping)
½ cup caramel or Biscoff spread (melted slightly)
Optional garnish:
Extra caramel drizzle
Whole Biscoff and vanilla cookies for decoration
Instructions:
Prepare the Pudding:
In a large bowl, whisk together instant pudding mix and cold milk until smooth and thickened. Add sweetened condensed milk and vanilla extract, then mix well until creamy.
Whip the Cream:
In another bowl, whip the heavy cream until soft peaks form. Gently fold it into the pudding mixture to create a light and fluffy filling.
Assemble the Layers:
In a serving dish, spread a thin layer of pudding mixture on the bottom.
Add a layer of Biscoff cookies.
Spoon another layer of the creamy pudding mixture over the cookies.
Sprinkle crushed Biscoff cookies on top and drizzle with caramel or melted Biscoff spread.
Repeat layers until the dish is full, finishing with pudding on top.
Decorate:
Garnish with whole Biscoff cookies, vanilla wafers, and a final drizzle of caramel.
Chill:
Cover and refrigerate for at least 4 hours (or overnight) so the cookies soften and the flavors blend perfectly.