1. Prepare the pudding. Start by making your pudding. Add two cups of cold milk to the instant pudding mix, whisk to combine, and let it set for about 20 minutes. Different brands may have different instructions, so follow the directions on the back of your box if they vary.

2. Prep your dishes. This recipe serves 4 to 6 people, depending on portion size. I used four small individual bowls, but you can also assemble it in a trifle dish if you prefer. Either option works—just adjust the layering as needed.

3. Layer the Base. For the individual servings, start with four Biscoff cookies per bowl. Crumble them by hand, with a mix of larger and smaller pieces. The cookies will soften up as they sit in the fridge.

4. Add the pudding and bananas. Spoon two spoonfuls of pudding over the crumbled cookies. Slice your bananas into ½-inch rounds, then arrange them in a flat layer to fully cover the pudding.

5. Add the cool whip layer. Once the Cool Whip has softened slightly (from thawing), spread two spoonfuls evenly over the banana layer.

6. Repeat the layers. Use 2 biscoff cookies (crumbled), more pudding, another layer of bananas, and a final layer of cool whip.

7. Garnish and chill. To finish, garnish each bowl with 2 biscoff cookies (cracked in half so the logo shows) and two to three larger banana chunks. Refrigerate before serving. I like to chill it for about two hours so everything has time to set and cool.