Recipes Desserts Pudding Banana Pudding Biscoff Banana Pudding 4.0 (4) 3 Reviews The subtle spice of Biscoff cookies helps to balance the sweetness of each decadent layer of creamy custard and fresh bananas in this tall and impressive banana pudding for a crowd. It's inspired by one made by 2019 F&W Best New Chef Kwame Onwuachi's aunt Yolanda, of Beaumont, Texas, which he tasted on a recent trip to connect with his roots in Louisiana and Texas. By Kwame Onwuachi Kwame Onwuachi Instagram Chef Kwame Onwuachi is a Los Angeles-based chef who competed on Top Chef in 2015. In addition to his recognition as a Food & Wine Best New Chef in 2019, the James Beard Foundation has named him as a "Rising Star Chef of the Year," and he has also been featured in Esquire magazine among other publications. Food & Wine's Editorial Guidelines Published on January 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Christina Daley Active Time: 20 mins Total Time: 3 hrs 20 mins Servings: 20 Ingredients 1 (5.1-ounce) package instant vanilla pudding and pie filling mix (such as Jell-O) 2 cups whole milk 1 quart heavy cream ½ cup powdered sugar (about 2 ounce) 1 (14-ounce) can sweetened condensed milk 1 tablespoon pure vanilla extract 1 (11-ounce) package vanilla wafers, divided 1 (8.8-ounce) package crisp gourmet cookies (such as Biscoff), divided 10 medium bananas, cut into 1/4-inch-thick slices (about 10 cups), divided Directions Beat pudding and pie filling mix and whole milk in a medium bowl with an electric mixer on low speed until combined and slightly thickened, about 2 minutes. Let stand at room temperature until soft-set, about 5 minutes. Beat together cream and powdered sugar in a large bowl with electric mixer on medium-high speed until stiff peaks form, about 5 minutes. Carefully fold in sweetened condensed milk, vanilla, and pudding mixture until just combined. In separate ziplock plastic bags, coarsely crush 5 vanilla wafers and 4 gourmet cookies; set aside for garnish. Reserve 16 of the remaining vanilla wafers. Arrange another 16 of the remaining vanilla wafers and 7 of the remaining gourmet cookies in a single layer in a 4 1/2-quart trifle dish, alternating vanilla wafer and cookie rows, breaking as needed to fit dish. Place 2 1/2 cups banana slices in an even layer on top of cookies. Spread 3 cups vanilla custard in an even layer over bananas. Repeat layering process 3 times with remaining vanilla wafers, gourmet cookies, banana slices, and vanilla custard. Sprinkle crushed cookies over top layer of custard. Insert reserved 16 vanilla wafers around edge of dish. Loosely cover with plastic wrap, and refrigerate at least 3 hours or up to 12 hours before serving. Make Ahead Pudding can be prepared through step 2 and stored in an airtight container in refrigerator up to 1 week. Rate it Print