Prepare the Vanilla Pudding

• In a medium bowl, whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until it begins to thicken.
• Stir in the sweetened condensed milk and vanilla extract.
• Set aside for a few minutes to allow the mixture to thicken further.

Make the Creamy Filling

• In a separate large bowl, beat the softened cream cheese until smooth and fluffy.
• Gradually add the prepared pudding mixture, beating until fully combined and creamy.
• Gently fold in the whipped topping until the filling is light and smooth.

Prepare the Biscoff Cookie Butter

• Place the Biscoff cookie butter in a microwave-safe bowl.
• Microwave in 10-second intervals, stirring between each, until smooth and pourable. Allow it to cool slightly.

Assemble the Banana Pudding

• Arrange a layer of Biscoff cookies across the bottom of a large serving dish or trifle bowl.
• Add a layer of sliced bananas over the cookies.
• Spread a generous layer of the creamy pudding mixture on top.
• Drizzle with some melted cookie butter.
• Repeat the layers until all the ingredients are used, finishing with a layer of pudding.
• Drizzle the remaining cookie butter over the top and sprinkle with crushed Biscoff cookies.

Chill and Serve

• Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
• Allowing the pudding to chill gives the cookies time to soften and the flavors to blend.
• Serve chilled, scooping down through all the layers to enjoy the creamy pudding, sweet bananas, and cookie butter flavor in every bite.