1. In a medium saucepan, combine the sugar, cornstarch, cinnamon, nutmeg, and salt. Gradually whisk in the milk until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
3. Remove the pan from the heat and stir in the vanilla extract. Allow it to cool slightly.
4. Layer the Biscoff cookies at the bottom of a 9×9-inch serving dish or individual cups.
5. Top with a layer of sliced bananas.
6. Pour half of the pudding mixture over the bananas and cookies, spreading it evenly.
7. Repeat the layers with the remaining cookies, bananas, and pudding.
8. Cover with plastic wrap and refrigerate for at least 3 hours or until well chilled.
9. Before serving, top with whipped cream if desired, and a sprinkle of crushed Biscoff cookies for that crunchy finish.

Pro tip: If you’re in a rush, you can speed up the chilling process by popping the dessert into the freezer for about an hour. Just enough time to clear the mess from the counters and gather your people for a cozy evening in.