In a mixing bowl, combine cold milk and condensed milk. Whisk until well combined.

Add the instant vanilla pudding mix and whisk for about 2–3 minutes until the mixture starts to thicken.

Place the pudding mixture in the freezer for 10–15 minutes to help it set quickly, or refrigerate for about 1 hour if you have more time.

In a separate clean bowl, pour in the heavy whipping cream and beat until soft peaks form.

Melt the Biscoff spread in the microwave for about 30 seconds or until smooth.

Pour the melted Biscoff spread into the whipped cream and gently fold until fully incorporated.

Add the prepared pudding mixture into the whipped cream mixture and fold together until smooth and creamy.

To assemble the Biscoff Banana Pudding, begin with a layer of the cream mixture spread evenly across the bottom of a serving dish.

Add a layer of sliced bananas, Biscoff cookies, and Nilla wafers.

Repeat the layers until the dish is filled. Finish with a top layer of bananas and cookies.

Cover the dessert and refrigerate for at least 2 hours before serving so the layers can set and flavors blend together.