Prepare the Pudding Mixture:

1. Whisk the Pudding Mix and Milk: In a large mixing bowl, whisk together the vanilla instant pudding mix and whole milk until it thickens, which should take about 2 minutes. Set aside.
2. Whip the Cream: In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form.
3. Combine the Pudding and Whipped Cream: Gently fold the whipped cream into the pudding mixture along with the vanilla extract. This will create a smooth, airy pudding base.

Assemble the Dessert:

4. Layer the Bottom of the Dish: In a 9×9-inch or similar-sized dish, layer a third of the Biscoff cookies on the bottom.
5. Add the Banana Slices: Place a layer of banana slices on top of the cookies, ensuring they cover the entire layer.
6. Spread the Pudding: Spoon half of the pudding mixture over the bananas and cookies, spreading it evenly with a spatula.
7. Repeat Layers: Add another layer of Biscoff cookies, followed by more banana slices and the remaining pudding mixture. Smooth the top layer.
8. Top with Whipped Cream: Spread the whipped cream over the final pudding layer and garnish with crushed Biscoff cookies for an extra crunch and flavor.

Chill the Pudding:

9. Chill in the Refrigerator: Cover the dish with plastic wrap and refrigerate for at least 3.5 hours, or overnight, to allow the flavors to meld together and the dessert to firm up.