In a large mixing bowl, whisk together 2 cups of cold milk, 1 can of sweetened condensed milk, and 1 package of instant vanilla pudding mix. Mix vigorously for about 2-3 minutes until the mixture is smooth and starts to thicken. Allow it to chill in the fridge for about 5 minutes.

While the pudding base chills, take a separate mixing bowl and pour in 1 cup of heavy whipping cream. Use an electric mixer to beat the cream on medium speed for 2-3 minutes, or until firm peaks form.

Gently fold the chilled pudding mixture into the whipped cream using a spatula. Start by adding a third of the pudding to lighten the whipped cream, then carefully fold in the remaining pudding.

Grab a 9x13 dish, and spread half of the creamy pudding mixture evenly over the bottom.

Next, layer the pudding with the sliced bananas—use about ¾ of your banana slices—followed by a generous sprinkling of crumbled Biscoff cookies.

Spread the remaining pudding mixture gently over the banana and cookie layer. Decorate the top with the leftover banana slices and a sprinkle of cookie crumbs.

Cover the Biscoff Banana Pudding with plastic wrap and let it refrigerate for at least 2 hours, preferably overnight.