I love strawberries and pudding, so this easy strawberry pudding with its refreshing flavor profile and fluffy texture paired with the crunchy Biscoff topping is perfect for when you’re in the mood for a sweet treat. 

Ingredients:

• 1 ½ cups of water
• 1 packet of instant vanilla pudding mix
• 14 oz can of sweetened condensed milk
• 3 cups of heavy whipping cream
• 1.5 lb strawberries 
• 1 tbsp of sugar
• Vanilla wafers
• Biscoff cookies

Instructions: 

1. Combine the water with the vanilla pudding mix until you achieve a smooth consistency. Then,
2. Gradually whisk in the sweetened condensed milk.
3. Cover and refrigerate the mixture for at least 4 hours. 
4. In the meantime, preheat the oven to 350°F.
5. Cut the strawberries into fourths or halves (depending on the berry’s size), and move them to a pan covered with parchment paper.
6. Coat the strawberries with sugar.
7. Bake for 15-20 minutes it’s ready when the strawberries are soft and have left a syrup. 
8. After the pudding mixture is set, pour the heavy whipping cream into a bowl and whisk with a hand mixer to achieve soft peaks. 
9. Slowly combine the whipped cream with the pudding batter until it’s nicely incorporated.
10. Then, layer the dessert starting with the pudding and then the strawberries. After, add more pudding and an array of Biscoff cookies and vanilla wafers. Continue this process until there is no mixture left.
11. Refrigerate for at least an hour to ensure the pudding is cool and the biscuits are soft.
12. Serve and optionally add crushed-up vanilla wafers and Biscoff cookies to the top for a pleasant crunch.

Recipe inspired by The Palatable Life.