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Biscoff Banana Pudding

laperlerose April 13, 2025 Howto & Style Leave a comment 8 Views

Hi friends!! Oh my goodness do you absolutely neeeeeeeeed to make this ASAP!!! Honestly it’s so good and yes it’s definitely a “cheats” recipe (meaning I’m not making anything from scratch) and as someone who makes pretty much everything from scratch, I feel 0 shame! Sometimes those recipes come in clutch and guess what, nobody is going to complain. So go ahead and make this, just as it is and love every bite and if you do want to make it from scratch, my recipe for that is below just make sure to add the cookie butter and swap the biscoff cookies of the graham crackers!

REICPE:
1-3.4oz Pack of Instant Vanilla Pudding
1.5 cups of Cold Whole Milk
8oz of Cool Whip, thawed
12oz can of Sweetened condensed milk
4 Bananas (3 for the center and one for the top just dont add the top one until ready to serve so they dont turn brown)
Biscoff cookie Butter
Biscoff cookies

My homemade eversion:
https://www.laurainthekitchen.com/recipes/the-best-banana-cream-pudding/

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Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"

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