Biscoff Banana Pudding

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 ripe bananas, sliced
• 1 package (8.8 oz) Biscoff cookies, crushed
• 1 cup whipped cream (for topping)
• Additional whole Biscoff cookies (for garnish)

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, sugar, cornstarch, vanilla extract, and salt. Whisk the ingredients together until smooth.
2. Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it thickens and bubbles, about 5-7 minutes.
3. Once thickened, remove the saucepan from the heat. Allow the pudding to cool slightly for about 10 minutes.
4. In a 9x13 inch dish, start layering your dessert. Begin with a layer of crushed Biscoff cookies at the bottom.
5. Add a layer of sliced ripe bananas on top of the crushed cookies.
6. Pour half of the creamy pudding over the bananas, ensuring to cover them completely.
7. Repeat the layers with crushed cookies, banana slices, and the remaining pudding.
8. Finish with a generous layer of whipped cream on top and garnish with whole Biscoff cookies.
9. Refrigerate for at least 4 hours or overnight for the best flavor development.