1. In a large bowl, whisk the instant vanilla pudding mix with the cold whole milk until smooth and thickened.

2. Add the softened cream cheese, sweetened condensed milk, 3/4 cup of the cookie butter, and the vanilla extract to the pudding. Beat with a hand mixer until the mixture is completely smooth and creamy.

3. In a separate chilled bowl, whip the heavy whipping cream with the powdered sugar until soft to medium peaks form.

4. Gently fold the whipped cream into the Biscoff pudding mixture in two to three additions, mixing just until combined and silky. Refrigerate the filling while you prep the layers.

5. Slice the bananas into coins and roughly break the Biscoff cookies, reserving a small handful of crumbs for topping.

6. Spoon a few tablespoons of caramel sauce into the bottom of a trifle dish. Add an even layer of Biscoff cookies, followed by a layer of banana slices.

7. Spread a generous layer of the Biscoff pudding mixture over the bananas, smoothing the top. Drizzle with more caramel sauce.

8. Repeat the layers—cookies, bananas, cream, and caramel—until you reach the top of the dish, finishing with a layer of cream.

9. Warm the remaining 1/4 cup of cookie butter just until pourable and drizzle it over the top along with the remaining caramel sauce. Sprinkle with cookie crumbs and a tiny pinch of sea salt if using.

10. Cover the trifle and refrigerate for at least 4 hours, or overnight, until the cookies have softened and the dessert is fully chilled. Scoop and serve cold.