Start by grabbing your large mixing bowl. Pour in the 3 cups of cold whole milk and add both packages of instant vanilla pudding mix. Whisk everything together vigorously for about 2 full minutes until the mixture starts to thicken up nicely.

In a separate bowl, add your softened cream cheese. Use your hand mixer and beat it on medium speed until it becomes fluffy and completely smooth with no lumps, about 2 to 3 minutes.

Add the 14 oz can of sweetened condensed milk and the teaspoon of vanilla extract to the cream cheese. Continue beating on medium speed for another 2 minutes until everything is silky and fully combined.

Pour the prepared vanilla pudding into the cream cheese mixture. Using your rubber spatula or the hand mixer on low speed, gently fold and mix the two together until they are completely blended.

Once combined, gently fold in the thawed Cool Whip using a rubber spatula.

Peel your 4 ripe bananas and slice them into rounds about 1/4-inch thick.

Grab your 9×13 inch baking dish and start building your Biscoff Banana Pudding layers.

Start with a base layer of Biscoff cookies, followed by half of the pudding mixture, and then half of your banana slices.

Repeat the entire process: another layer of Biscoff cookies, the rest of the pudding mixture, and the remaining banana slices.

Pour the 1 cup of cold heavy whipping cream into a clean mixing bowl. Add the 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract. Beat with your hand mixer on high speed for 2 to 3 minutes until stiff peaks form.

Spread the whipped cream evenly over the top layer of the pudding. Crush 3 to 4 Biscoff cookies and sprinkle over the whipped cream.

For extra flair, drizzle some Biscoff cookie butter spread on top.

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve, scoop generous portions into bowls or glasses.