Biscoff Banana Cheesecake

In a large bowl, combine the instant cheesecake pudding mix and milk. Whisk until it begins to thicken.

Add the no-bake cheesecake filling to the pudding mixture and whisk until smooth and fully combined. Set aside.

In a separate bowl or a stand mixer, combine the heavy whipping cream, vanilla extract, and powdered sugar.

Whip the cream mixture on high speed until stiff peaks form.

In a 9x13 inch baking pan, arrange a single layer of Biscoff cookies to cover the bottom.

Pour half of the cheesecake pudding mixture over the cookies and spread into an even layer.

Arrange a layer of sliced bananas over the pudding.

Spread a layer of the whipped cream over the bananas.

Sprinkle a layer of crushed Biscoff cookies over the whipped cream.

Pour the remaining cheesecake pudding mixture on top and spread evenly.

Drizzle with melted Biscoff cookie butter spread.

Add another layer of sliced bananas.

Drizzle with more melted Biscoff cookie butter spread.

Spread the remaining whipped cream over the top in an even layer.

Top with more crushed Biscoff cookies and a final drizzle of Biscoff cookie butter spread.

Cover the pan with foil and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.