1. In a mixing bowl, whisk together vanilla pudding mix and cold milk until thickened. Chill in the refrigerator for 5–10 minutes.

2. In another bowl, beat softened cream cheese with powdered sugar until smooth and fluffy.

3. Fold in half of the whipped topping into the cream cheese mixture.

4. Add the chilled pudding into the cream cheese mixture and gently fold to combine.

5. Slice bananas into thin, even rounds. Optionally, toss them in lemon juice to prevent browning.

6. In a large glass dish or trifle bowl, layer Biscoff cookies on the bottom.

7. Add a layer of banana slices, followed by a layer of the creamy pudding mixture.

8. Repeat layers until the dish is full, ending with pudding mixture on top.

9. Spread the remaining whipped topping over the surface.

10. Crumble extra Biscoff cookies on top and drizzle generously with caramel sauce.

11. Chill in the refrigerator for at least 4 hours or overnight before serving.