4-5 ripe bananas, sliced (optional)
1 (3.4 oz.) package instant banana cream pudding
1 cup cold milk
1 (8 oz.) container Cool Whip, thawed
8-10 Biscoff cookies, crushed
additional caramel sauce (for garnish)
bananas and ingredients needed to make cake not shown
Pour caramel sauce evenly over cake.
Once cake has cooled, top with sliced bananas.
In a medium bowl, combine instant banana cream pudding with 1 cup milk.
Whisk until smooth and starting to thicken.
Then add in Cool Whip. Stir together gently until combined.
Then spread topping on top of banana layer.
Then sprinkle cookie crumbs all over the top of the cake.