In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to steam but not boil.

In a separate bowl, whisk together the sugar, cornstarch, and salt.

In another bowl, whisk the egg yolks until smooth. Gradually add the warm milk mixture to the egg yolks, whisking constantly.

Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and stir in the vanilla extract.

In a large serving dish or individual cups, add a layer of Biscoff cookies at the bottom. Then, add a layer of sliced bananas, followed by a layer of the prepared pudding.

Repeat the layers of cookies, bananas, and pudding until all ingredients are used, finishing with a layer of pudding on top.

Cover the dish with plastic wrap and refrigerate for at least 2–3 hours to allow flavors to meld and pudding to set.

Before serving, top with whipped cream and crumble additional Biscoff cookies on top for garnish.

Serve chilled and enjoy each delicious bite!