In a mixing bowl, combine the vanilla pudding mix with 2 cups of cold milk. Whisk vigorously for about 2 minutes until the mixture is smooth and has thickened to a creamy consistency.

Peel 3 ripe bananas and slice them into thin rounds, about ¼ inch thick. Arrange the banana slices on a plate to keep them from browning too quickly.

Crush about 1½ cups of Biscoff cookies into coarse crumbs using a food processor or by placing them in a zip-top bag and using a rolling pin.

In a large serving bowl or individual dessert cups, spoon a generous layer of the prepared vanilla pudding as your base, then add banana slices, and top with crushed Biscoff cookies. Repeat the layering process.

Cover the assembled Biscoff Banana Pudding with plastic wrap or a lid and refrigerate for at least 2 hours.

Once chilled, gently uncover the Biscoff Banana Pudding. Add a dollop of whipped cream or a sprinkle of crushed Biscoff cookies for presentation before serving.