Biscoff Banana Pudding No-Bake Dessert with Cream Cheese

Instructions:

1. Beat the cream cheese. Place 8 oz softened cream cheese in a large bowl and beat until completely smooth and airy. Note: Any lumps left now will stay in the pudding forever.
2. Add the sweetener. Pour in 14 oz sweetened condensed milk. Beat until the mixture is glossy and combined.
3. Whisk the pudding. In a separate bowl, whisk 5 oz instant vanilla pudding mix into 2 cups cold whole milk for 2 minutes until it starts to thicken noticeably.
4. Combine the bases. Fold the pudding mixture into the cream cheese mixture until no yellow streaks remain.
5. Lighten the texture. Gently fold in 12 oz thawed whipped topping using a spatula until the mixture looks like a thick cloud.
6. Prep the fruit. Slice 5 large bananas into 1/2 inch rounds and toss with 1 tsp lemon juice until every slice is lightly coated.
7. Layer the bottom. Place a single layer of roughly chopped Biscoff cookies (about 1/3 of the 8.8 oz) in the bottom of your dish.
8. Add fruit and butter. Arrange half the bananas over the cookies and drizzle with 7 oz (half the jar) of warmed Biscoff cookie butter until the cookies are mostly covered.
9. Build the body. Spread half of the pudding mixture over the cookie butter layer. Repeat the layers once more: cookies, bananas, cookie butter, and the remaining pudding.
10. Chill and set. Cover and refrigerate for 4 hours until the pudding is firm and the flavors have melded. Top with remaining crushed cookies right before serving.