In a large bowl, add the heavy cream, Biscoff spread, and vanilla extract. Whip with a hand mixer until thick, fluffy, and creamy. Set aside.

In another bowl, whisk the milk and vanilla pudding powder until thick. Add condensed milk, mascarpone, cream cheese, and vanilla extract. Whisk until completely smooth and silky.

Gently fold the whipped Biscoff cream into the pudding mixture. Do this slowly to keep it light and airy. The result should be thick, fluffy, and luxurious.

In your serving dish, start with a layer of egg biscuits. Add sliced bananas, scatter halved Biscoff biscuits, then spoon over a generous layer of the cream mixture. Drizzle with Biscoff spread. Repeat the layers until everything is used, finishing with a thick layer of cream on top.

Decorate the top with halved egg biscuits, halved Biscoff biscuits, and crushed Biscoff around the edges. Drizzle with melted Biscoff spread.

If you use the lighter version (only 60 g / 1 packet of instant pudding) refrigerate for at least 4 hours. If you use two packets of instant pudding let it sit overnight in the fridge. This allows the pudding to set and the flavors to fully develop.