For the Banana Pudding

• In a large bowl, add the cold milk, sweetened condensed milk and mix. The mixture will be slightly clumpy and thin. That’s okay. Sprinkle vanilla pudding mixture over the top. Whisk together until smooth. This will take 2-3 minutes. I prefer a hand whisk not a hand mixer because it will get clumpy. Let it sit for 5-10 minutes to thicken up. While it sets, beat the heavy whipping cream.
  5.1 ounce package instant vanilla pudding mix the larger box, 2 cups cold milk, 1 can 13.4oz sweeten condensed milk
• In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer add the heavy cream and vanilla extract. Beat until stiff peaks form to make whipped cream. If you over beat and it looks grainy, add a tablespoon or two of heavy cream and gently mix to smooth it out.
  2 cups heavy cream, 1 teaspoon vanilla extract
• With a rubber spatula, gently fold in the whipped cream into the pudding mixture.
• To assemble, you can use individual cups, a large casserole dish, or a trifle bowl. Start with a layer of pudding on the bottom, then add a neat layer of whole biscoff cookies, followed by a layer of sliced bananas. Repeat until you have 2–3 layers total. Finish with a final layer of pudding that fully covers everything, making sure to seal the edges so the cookies and banana’s don't dry out.
  2 sleeves of biscoff cookies, 6 to 8 bananas sliced
• Gently wrap with plastic wrap and allow it to sit on the fridge for at least 6 and up to 24 hours to soften up.
• Unwrap the plastic wrap from the banana pudding, melt the cookie butter in a microwave safe bowl. Top the banana pudding with the rest of the bisocff cookie crumbs, fresh sliced banana’s and drizzle the cookie butter on top. Serve!
  ¼ cup Biscoff cookie butter for the top