1. In a medium bowl, whisk the cold milk and instant vanilla pudding mix until smooth, then let it sit for 5 minutes to thicken.

2. In a large bowl, beat the softened cream cheese until smooth. Mix in the sweetened condensed milk and vanilla extract until fully combined.

3. Fold the prepared pudding into the cream cheese mixture, then gently fold in the whipped topping until the filling is light and creamy.

4. In a 9×13-inch dish, arrange a layer of Biscoff cookies on the bottom. Add a layer of sliced bananas, then spread part of the pudding mixture over the top.

5. Repeat the layers of cookies, bananas, and pudding until all ingredients are used, finishing with pudding on top.

6. Drizzle the top with Biscoff cookie butter and caramel sauce, then sprinkle with crushed Biscoff cookies if desired.

7. Cover and refrigerate for at least 4 hours, or overnight, before serving.