Make the pudding base

• Pour the cold milk into a bowl first.
• Add the vanilla pudding mix and banana cream pudding mix, mixing slowly to avoid clumps.
• Whisk for 2 minutes, then let sit until thickened.

Slice the bananas

• Cut the bananas into slices and set aside.

Finish the pudding mixture

• Once the pudding has thickened, whisk in the sweetened condensed milk and vanilla extract.
• Add the whipped topping and fold everything together.

Melt the cookie butter

• Melt the whole jar of cookie butter in the microwave, stirring until smooth.

Layer the pudding

• Spread a layer of Biscoff cookies in the baking dish, keeping some aside to crumble.
• Cover with pudding, then add banana slices and drizzle with melted cookie butter.
• Crumble the reserved cookies on top and repeat the layers as you prefer.
• Finish with a generous topping of cookies and melted cookie butter.

Chill and serve

• Cover with plastic wrap and refrigerate until set, ideally overnight.
• Scoop into bowls and serve.