Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large ripe bananas, sliced
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 24 Biscoff cookies, crumbled
- Whipped cream for topping (optional)
For substitutions, you can use almond milk for a dairy-free version or swap the Biscoff cookies with ginger snaps for an equally delightful twist.
Instructions
- In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
- In a small bowl, mix the cornstarch with 1/4 cup of cold milk until smooth. Add this to the saucepan along with the salt, stirring constantly until the mixture thickens, about 5-7 minutes.
- Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, and nutmeg. Let the mixture cool for a few minutes.
- In a serving dish, layer half of the banana slices, followed by half of the pudding mixture. Sprinkle with half of the crumbled Biscoff cookies.
- Repeat the layers with the remaining banana slices, pudding, and Biscoff cookies.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, top with whipped cream if desired, and garnish with a few extra cookie crumbles for an added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International