Making the Bananas Foster:

In your large frying pan, on medium low heat, melt butter and brown sugar.

When melted completely, add sliced bananas; gently stir to coat. Add the rum and let bananas soak up the flavors about 10 min on low.

Remove from heat and allow to cool a bit while you prepare the pudding.

Making the Pudding:

In a medium saucepan, heat the milk to a mild simmer.

In a second medium saucepan, whisk egg yolks with 3/4 cup sugar until thick and light.

Add cornstarch and salt and stir till smooth.

Whisk milk into egg mixture, stirring briskly till smooth.

Heat until thick over medium heat, whisking constantly, about 3-5 minutes.

Add vanilla and butter and stir.

In a 9×13 dish, place a layer of Biscoff cookies that you’ve broken in half,

Add a layer of the pudding and then a layer of the Bananas Foster; repeat for another layer.

Make the Meringue:

In your mixer with your whisk attachment, beat the egg whites until soft peaks form.

Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form.

Spoon meringue over pudding, sealing the edges and making swirls and dips with the back of your spoon.

Bake on 350 degrees 20 minutes until meringue is a beautiful brown.

Enjoying while warm is my favorite!