In a medium bowl, combine cold milk, sweetened condensed milk, and instant vanilla pudding mix. Whisk until well blended and smooth. Refrigerate for about 10 minutes to let it set.

In a large mixing bowl, use an electric mixer to whip the heavy cream until firm peaks form. This usually takes about 3-5 minutes.

Gently fold the chilled pudding mixture into the whipped cream until the textures are smooth and fully incorporated, being careful not to overmix.

Spread half of the creamy pudding mixture evenly in a 9x13” dish, creating a solid base.

Layer on fresh banana slices and crumbled Biscoff cookies, creating a delightful crunch and sweetness on top.

Pour the remaining pudding mixture over the bananas and cookies. Smoothen the top with a spatula for an even layer.

Cover the dish and chill in the refrigerator for at least 2 hours, or overnight if possible, to let the flavors meld together beautifully.