RECIPES

  Prep Time: 30 mins | Chill Time: 5+ hours        Makes 15 servings

Ingredients

Vanilla Pudding

• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups heavy cream
• 2 ripe bananas (sliced)
• 8.8 oz Biscoff Cookies (lightly crushed)

Hojicha Pudding

• 1 tbsp ONE ORGANIC Hojicha powder
• 3 tbsp heavy cream
• 1 cup heavy cream

Directions

1. In a large mixing bowl, beat together the sweetened condensed milk and water until well combined. Add the instant vanilla pudding mix and beat well. Cover and refrigerate overnight.
2. The next day, whip 2 cups of the heavy cream until stiff peaks form. Gently fold the whipped cream into 2/3 of the pudding mixture until no streaks of pudding remain and set aside.
3. In a small bowl, whisk together the hojicha with 3 tbsp of heavy cream until a paste forms.
4. In a large bowl, whip 1 cup of the heavy cream together with the hojicha mixture until stiff peaks form. Gently fold the fresh whipped hojicha whipped cream into the remaining 1/3 of the pudding mixture.
5. Next assemble the layers by starting with the cookie crumbles. Next add a layer of vanilla cream, followed by more cookie crumbs. Add a layer of hojicha cream and sliced bananas. Then top with one more layer of vanilla cream.
6. Cover and chill in the fridge for at least 4 to 8 hours – or up to 8 hours. Bananas will start to brown if left too long.
7. Top with more cookie crumbs and serve.