Directions

Biscoff Custard / Pudding

1. In a medium saucepan, combine sugar, cornflour/starch and salt. 

2. Add 2-3 tbsp of the milk before mixing well to ensure no lumps.
   Add rest of the milk and stir over medium low heat until thickened. Turn off heat and allow to cool slightly. 

3. In another bowl, whisk eggs. Add 1/2 cup of the milk mixture, stiring constantly.

4. Add the egg mixture to the saucepan. Stir constantly until thickened. Cook one more minute. Remove from heat.

5. Mix in the Biscoff spread, butter and vanilla. Cover with plastic wrap to prevent skin from forming on surface. Place into the fridge until cold, around 2 hours. 

Bring it all Together

1. In a large bowl, combine cream, vanilla and powdered sugar. Using a hand mixer or whisk, beat until stiff peaks. Set aside.

2. Using one large serving dish or multiple small ones, spoon tablespoons of the cookies into the dish. 

3. Top with pudding, then layer bananas and cream. Repeat with as many layers as you'd like and finish with cream. 
   Eat now if you'd like a crunchy cookie layer or refrigerate for 4-5 hours. 
   Top with sliced banana. Enjoy!