Instructions

• Whisk together milk, sugar, cornstarch, and salt in a saucepan over medium heat until smooth and lump-free.
• In a bowl, whisk egg yolks. Slowly add ½ cup warm milk mixture to yolks while whisking to temper, then return to saucepan.
• Cook the combined mixture over medium heat, stirring constantly until thickened, about 5–7 minutes.
• Remove from heat. Stir in butter and vanilla extract until melted and smooth.
• Let the pudding cool slightly before proceeding to the next step.
• In a bowl, whip heavy cream and powdered sugar until stiff peaks form.
• Fold half the whipped cream gently into the cooled pudding mixture.
• In a baking dish or serving glasses, layer Biscoff cookies, sliced bananas, and pudding mixture.
• Repeat layering until all ingredients are used. Top with remaining whipped cream.
• Drizzle with Biscoff spread if using, then cover and chill for at least 4 hours or overnight before serving.