Fluffernutter Banana Pudding Trifle

1. In a large bowl with electric hand beaters or a stand mixer with a whisk attachment, beat together the pudding mix, milk, heavy cream, and vanilla bean paste until smooth and thick, about 4-5 minutes. Fold in the banana slices by hand and set aside.
2. In a separate bowl, beat the cream cheese, salt, vanilla bean paste, and marshmallow fluff until smooth. Lastly beat in the Cool Whip until light and creamy and combined about 2 minutes.
3. Assemble your trifle in a 104 oz trifle dish (or use any serving dish or individual cups) in this order:

    • Whole Biscoff cookies

    • Drizzle of melted peanut butter (about 1/3 – ½ cup) over the cookies

    • Half of the banana pudding

    • Half of the marshmallow cream

    • More whole Biscoff cookies

    • Another drizzle of peanut butter (about 1/3 – ½ cup)

    • Remaining banana pudding

    • Remaining marshmallow cream

    • Finish with the crushed Biscoff cookie crumbs and a drizzle of peanut butter for aesthetics

4. Refrigerate for at least 6 hours (overnight is even better!) before serving so the layers can set and the cookies soften.