Make the Pudding:

• In a saucepan, whisk together the heavy cream, milk, sugar, cornstarch, vanilla extract, and a pinch of salt.

• Over medium heat, cook the mixture, whisking constantly, until it thickens and starts to bubble. Continue to cook for 2-3 minutes until it’s thick enough to coat the back of a spoon.

• Remove from heat and let the pudding cool for a few minutes.

Prepare the Caramel Sauce (if making homemade):

• In a small saucepan, melt the sugar over medium heat. Stir constantly until it turns a golden amber color.

• Add the butter and stir until melted and combined.

• Slowly add the heavy cream (it will bubble up), then stir until smooth.

• Remove from heat and stir in the vanilla extract and salt. Set aside to cool.

Assemble the Pudding:

• In a large trifle dish or individual dessert cups, layer the Biscoff cookies on the bottom of the dish.

• Add a layer of sliced bananas on top of the cookies.

• Pour a layer of the vanilla pudding over the bananas. Repeat the layers (cookies, bananas, pudding) until all ingredients are used, ending with a layer of pudding on top.

Add the Caramel and Garnish:

• Drizzle the cooled caramel sauce over the top of the pudding.

• Garnish with crushed Biscoff cookies on top for extra crunch and flavor.

Chill and Serve:

• Refrigerate the banana pudding for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to firm up.

• Serve chilled and enjoy the delicious layers of creamy, crunchy, and sweet!