The Shortcut Custard Base:

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1 box (3.4 ounces) Jell-O Vanilla Instant Pudding Mix (or Simply Delish brand)

1 can (11.5 ounces) Sweetened Condensed Coconut Milk (like Nature's Charm)

1.5 cups ice-cold water

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The Layers & Topping:

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1 tub (9 ounces) Dairy-Free Whipped Topping (like So Delicious CocoWhip), thawed

4 to 5 ripe bananas, sliced into coins

1 package (8.8 ounces / 32 cookies) of Biscoff Cookies

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1. Whisk the base: In a large bowl, whisk together 1 can of sweetened condensed coconut milk and 1.5 cups of ice-cold water.

2. Add the pudding mix: Sprinkle in 1 box of Vanilla Instant Pudding Mix. Whisk vigorously for 2 minutes until smooth, then chill in the fridge for 5 minutes to set.

3. Fold in the cream: Gently fold half of your thawed dairy-free whipped topping into the set pudding until it is light and fluffy.

4. Assemble the Biscoff layers: In your 9x13 pan or glass bowl, lay down a flat, single layer of whole Biscoff cookies. Top them with a layer of sliced bananas, then spread half of the pudding mixture over the top. Repeat the layers one more time: Biscoff cookies, bananas, and the rest of the pudding.

5. Top and finish: Spread the remaining dairy-free whipped topping evenly over the top. Take 3 or 4 extra Biscoff cookies, crush them into fine crumbs, and sprinkle them generously over the whipped cream.

6. Chill overnight: Cover and refrigerate for at least 4 to 6 hours (or overnight). Because Biscoff cookies are slightly crispier than traditional wafers, giving them a full night in the fridge ensures they soften perfectly into that dream, cake-like texture.

7. Pro-Tip for Presentation

Since Biscoff cookies look beautiful, you can stand a few whole cookies upright along the edges of a glass serving bowl before layering, or place a few whole cookies on top of the crushed crumbs right before serving for a bakery-worthy look.