Biscoff Banana Pudding

Directions

1. In a large bowl, whisk together vanilla pudding and milk until smooth, about 2 minutes. Let rest 5 minutes.
2. In a separate large bowl, stir together whipped topping, sweetened condensed milk and vanilla extract until thoroughly combined. Fold in vanilla pudding.
3. Spread 2 cups of the vanilla cream mixture in a 3-1/2 to 4-qt. trifle dish. Break 7 Biscoff cookies in half; sprinkle over the cream. Tuck 15 vanilla wafer cookies around the Biscoff cookie pieces. Place sliced bananas in a single layer; sprinkle with cinnamon and drizzle with 1 tablespoon cookie butter.
4. Spread 1-1/2 cups of the vanilla cream mixture over the bananas. Repeat layer with 7 broken Biscoff cookies, 15 vanilla wafers, a layer of sliced bananas, cinnamon and warmed cookie butter. Repeat layers two more times, finishing with a layer of vanilla cream. Reserve about a tablespoon of cookie butter and a few Biscoff cookies and vanilla wafers for garnishing.
5. Cover with plastic wrap, pressing the wrap down so it adheres to the pudding; place a small cutting board on top to compress. Chill overnight.
6. Coarsely crush the reserved vanilla wafers; sprinkle on top of the pudding. Drizzle the remaining warmed cookie butter on top. Decorate with the reserved broken Biscoff cookies. Serve cold.