01 -
In a large mixing bowl, whip the softened cream cheese using a hand mixer until completely smooth. Add the dulce de leche, sour cream, vanilla bean paste, and salt. Continue mixing until thoroughly combined.
02 -
Add the instant vanilla pudding powder to the cream cheese mixture and blend at medium to low speed until no lumps remain. Gradually drizzle in the milk with the mixer set to stir until fully incorporated. Taste and adjust with additional dulce de leche for extra sweetness if desired. Cover and let sit for at least 20 minutes, or refrigerate up to overnight.
03 -
In a separate large bowl, whip the heavy cream until stiff peaks form, approximately 3 to 4 minutes. Reserve around 300 millilitres of the whipped cream in a bowl and refrigerate for topping.
04 -
Fold the remaining whipped cream gently into the pudding mixture until no streaks remain, creating a smooth, airy texture.
05 -
Spread one-third of the pudding mixture into the base of the serving dish. Top with half of the Biscoff cookies (breaking some into smaller pieces if desired) and half of the banana slices. Drizzle with a portion of the melted Biscoff cookie butter.
06 -
Add another third of the pudding mixture over the first layer, then top with the remaining Biscoff cookies and banana slices. Drizzle again with cookie butter.
07 -
Add the last third of the pudding mixture, smoothing the top. Dollop and spread the reserved whipped cream over the surface. Decorate with a few banana slices and the remaining half sleeve of whole Biscoff cookies. Drizzle the final portion of melted cookie butter over the top.
08 -
Refrigerate the assembled dessert until ready to serve. For optimal texture and freshness, serve within 8 to 10 hours of assembly.