This vanilla pudding is similar to the famous banana pudding, but loaded with chunks of buttery shortbread biscuits! It’s an ode to Ted Lasso and his favorite snack of all time, the biscuit!
If you’re a fan of the classic banana pudding, then I think this vanilla pudding version will give you the same satisfaction! With only a few differences, it became its own unique and awesome dessert. The inspiration came from Jeni’s Ice Cream and her upcoming flavor celebrating Ted Lasso and his love for biscuits. I can only imagine how good it’ll taste but for now, this creamy vanilla pudding with crushed shortbread chunks will keep me happy!
ingredients you’ll need to make vanilla pudding with shortbread
- Milk- whole milk is best.
- Condensed milk.
- Vanilla Instant Pudding- Make sure to buy the instant packet and not the cook and serve!
- Heavy Cream.
- Shortbread- I recommend Walkers Shortbread. It’s the most traditional and has a great buttery flavor.
FAQ’s about this vanilla pudding recipe
It should become firm in about 10 minutes in the fridge.
Yes, just scoop as you need it.
Shortbread is a British cookie made with butter and tastes delicious. You can usually find them in the cookie aisle of your local grocery store.
- Using a chilled bowl to mix in will speed up the process slightly.
- Don’t use “cook and serve pudding” That variety won’t thicken unless you bring it to a boil over heat.
- Only use high quality shortbread biscuits.
- Serve using an ice cream scoop for easy-to-eat portions.
- Keep covered while in the fridge with plastic wrap.
more tasty dessert recipes
Vanilla Pudding with Shortbread Biscuits
- 2 cups whole milk
- 12 oz condensed milk
- 5.1 oz Instant vanilla pudding mix
- 2 cups heavy cream
- ¼ cup sugar
- 2 tsp vanilla extract
- 2 5oz packs Walkers Shortbread biscuits
- Whisk together the milk, condensed milk and pudding mixture together until smooth, place in the fridge for at least 10 minutes.
- In another bowl, whisk the heavy cream, sugar and vanilla until it becomes soft peaks.
- Once the pudding mix has set, fold the cream into it.
- Place the shortbread into a large ziplock bag and roughly smash with a rolling pin. It should still be chunky and not like a fine crumb.
- Add the shortbread to the mixture and mix through gently.
- Transfer the pudding to a 9×13 inch baking pan or similar size, and spread it out.
- Let it set in the fridge for another 10 minutes and serve by scooping into small bowls.