Start by adding the very cold water or milk, vanilla pudding mix, cookie butter, and sweetened condensed milk into a mixing bowl. Use a hand mixer and blend the mixture until it becomes thick and creamy.
Once the pudding begins to set, add vanilla extract, cinnamon, and a pinch of sea salt. Continue mixing until everything is smooth and well combined.
Slice the bananas into even rounds so they layer nicely in the dessert. Semi-crush some Biscoff cookies while leaving a few whole for better texture.
Keep your whipped cream ready so that the layering process becomes easier and quicker.
Begin by placing vanilla wafer cookies and Biscoff cookies at the bottom of a trifle bowl or serving dish. This base layer gives the pudding a soft and slightly crunchy texture.
Make sure the cookies cover most of the base so the pudding layers evenly.
Place a layer of sliced bananas over the cookies. After that, spread a generous layer of the prepared pudding mixture on top.
Use a spatula to smooth the pudding so that the layers look neat and even.
Add a few dollops of whipped cream over the pudding layer. This creates a light and fluffy texture between the richer layers.
Spread it gently so it covers the pudding without mixing the layers together.
Repeat the process of cookies, bananas, pudding, and whipped cream until all ingredients are used. Each layer builds more flavor and texture.
The layered structure is what makes banana pudding visually appealing and delicious.
Finish the dessert by adding whipped cream on top. Sprinkle crushed vanilla wafers and Biscoff cookies over the surface.
Drizzle caramel sauce generously across the top for the final touch.
Place the assembled pudding in the refrigerator for at least 2–4 hours. This allows the flavors to blend together perfectly.
