Pumpkin biscoff banana pudding 🍂 Ingredients - 2 instant vanilla pudding packets (3.4oz packets) - 4 cups cold whole milk (998g) - 14oz sweetened condensed milk - 1 cup pumpkin puree (215g) - 2 tsp vanilla extract - 16oz heavy cream, whipped - 1/3 cup powdered sugar (45g) - 1 tsp vanilla extract (for whipped cream) - 3 large bananas, sliced - 13.4 oz biscoff cookie butter (1 jar) - 1 & 1/2 biscoff cookies packets - 2 cups vanilla wafers (160g) - 1 tsp pumpkin spice - 1/2 tsp cinnamon - Pinch of salt - Caramel for drizzle Instructions - In a large bowl, combine one can of sweetened condensed milk with cold whole milk, vanilla extract, and pumpkin puree. Whisk until fully combined. - Add 2 packet of vanilla instant pudding mix to the same bowl and mix until smooth. Cover and refrigerate for 25 minutes to set. - In a separate large bowl, whip together cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. - Remove the pudding mixture from the refrigerator. Add cinnamon and pumpkin spice. Mix until fully combined. - Fold in the whipped cream a little at a time until fully incorporated and smooth. - In a large serving dish, line the bottom with a mix of vanilla wafers and biscoff cookies. - Add a layer of the pudding mixture, spreading evenly. Top with sliced bananas, crushed cookies, drizzle of cookie butter . Repeat the layers. - Finish with the remaining pudding on top. Drizzle more cookie butter and use a knife or spoon to create gentle swirls. - Cover and refrigerate overnight for the best flavor and texture. - Before serving, top with the remaining crushed cookies, a few whole cookies, and caramel drizzle. • • • #Recipe #fallrecipes #recipeideas #nobake #pumpkinseason - @thesapor