In a large mixing bowl, whisk together 2 cups of cold milk and 1 package of instant vanilla pudding mix for about 2 minutes until thickened. Set aside.

In a separate bowl, beat 8 ounces of softened cream cheese until smooth, then mix in 1 can of sweetened condensed milk and 1 teaspoon of vanilla extract.

Gently fold the cream cheese mixture into the pudding base until smooth and uniform.

Fold in 8 ounces of thawed frozen whipped topping until the mixture is light and airy.

In a large dish, layer 1 cup of crushed Biscoff cookies to create a solid base.

Evenly distribute sliced bananas over the Biscoff cookie layer.

Carefully spoon the pudding mixture over the banana layer, spreading evenly.

Drizzle caramel sauce over the pudding layer.

Continue layering with crushed Biscoff cookies, bananas, and pudding, finishing with a layer of pudding topped with caramel drizzle.

Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, garnish with cookie crumbs and an extra drizzle of caramel sauce.