Pumpkin Biscoff Banana Pudding

In a large bowl, whisk together the cold milk, pumpkin puree, and instant vanilla pudding mix until it begins to thicken. Set aside.

To make the crust, add Biscoff cookies to a food processor and pulse until you have fine crumbs.

Transfer the crumbs to a bowl, pour in the melted butter, and mix until combined. Set aside.

Return to the pudding mixture. Add the sweetened condensed milk, pumpkin pie spice, ground cinnamon, and softened cream cheese. Whisk until smooth and fully combined.

In a separate bowl, whip the heavy cream and vanilla extract with a hand mixer until stiff peaks form.

Gently fold the whipped cream into the pumpkin pudding mixture with a rubber spatula until just combined.

To assemble, press the Biscoff crust mixture evenly into the bottom of a 9x13 inch baking dish.

Arrange a layer of sliced bananas over the crust, followed by a layer of whole Biscoff cookies.

Spread half of the pumpkin pudding mixture over the cookies, then drizzle with half of the melted Biscoff spread.

Repeat the layers: add another layer of sliced bananas and Biscoff cookies.

Top with the remaining pudding mixture and spread evenly.

Cover and refrigerate for at least 3 hours to allow it to set.

Before serving, decorate the top with a drizzle of the remaining Biscoff spread, fresh banana slices, whole Biscoff cookies, and crushed cookie crumbs.