Step One: Combine the Pudding Base

In a large mixing bowl, add the entire can of sweetened condensed milk, the instant vanilla pudding mix, and the ice cold water. Whisk vigorously for about one minute until everything is smooth and combined. You’ll notice the mixture begin to thicken slightly as you blend.

Step Two: Add Biscoff Cookie Butter

Next, stir the melted biscoff cookie butter into the pudding mixture. Use a spatula or whisk to ensure it’s fully blended, adding a rich caramelized flavor to the base.

Step Three: Whip the Cream

In a separate bowl, pour in the heavy whipping cream and beat it with an electric mixer until stiff peaks form. This will give your pudding a light and airy texture.

Step Four: Fold Together

Use a spatula to carefully fold the whipped cream into the pudding mixture. Keep folding until the mixture is completely smooth and uniform, with no visible streaks.

Step Five: Layer the Dessert

In a 9×13 baking dish or a large trifle bowl, begin by spreading one-third of the pudding mixture on the bottom. Add a layer of 16 biscoff cookies, then a layer of sliced bananas. Repeat this process with the next third of the pudding, more cookies, and more bananas.

Step Six: Finish and Chill

Spread the remaining pudding mixture on top. Cover the dish and refrigerate for at least 3 hours or up to 8 hours.

Step Seven: Garnish and Serve

Before serving, top with crushed biscoff cookies, more banana slices, and a drizzle of melted biscoff cookie butter.