1. In a large bowl, whisk together the milk, heavy cream, pudding mix, and vanilla extract until thoroughly combined and thickened, about 2-3 minutes.
2. In a trifle dish or a large serving bowl, begin layering the dessert. Start with a layer of Biscoff cookies, followed by a layer of sliced bananas.
3. Pour a layer of the pudding mixture over the bananas and cookies, smoothing it out with a spatula.
4. Drizzle a generous amount of caramel sauce over the pudding layer.
5. Repeat the layers until all ingredients are used, finishing with a top layer of pudding and a final drizzle of caramel.
6. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld together beautifully.
7. Before serving, top with additional whipped cream if desired and a few crumbled Biscoff cookies for texture and presentation.

As my abuela used to say, “Cocinar es un arte de paciencia,” which means cooking is an art of patience. Letting the pudding sit ensures it’s perfectly creamy and flavorful.