In a large bowl, whisk together the vanilla instant pudding mix, sweetened condensed milk, and cold filtered water (or milk). Whisk until smooth, then add the softened Biscoff cookie butter. Continue to mix until the pudding is thick and creamy.

Stir in vanilla extract, a pinch of cinnamon, and sea salt. Let the pudding sit in the fridge for about 5 minutes to thicken further.

In a large serving dish (or individual cups if you’re feeling fancy), start by layering a few crushed vanilla wafers at the bottom.

Add a layer of sliced bananas, followed by a layer of the cookie butter vanilla pudding.

Crumble some Biscoff cookies on top, then repeat the layering process—vanilla wafers, bananas, pudding, and Biscoff cookies.

Spread a generous layer of whipped cream on top.

Finish with crushed Biscoff cookies, crushed vanilla wafers, and a drizzle of caramel sauce.

Cover your pudding and let it chill in the refrigerator for at least 2 hours (overnight is best!) to allow the flavors to meld.

Grab a spoon, dish out a generous serving, and prepare for your tastebuds to do a happy dance!