Preheat oven to 350°F. Place 8.8 oz Biscoff cookies in a food processor or blender and pulse until they form fine crumbs.

Pour 3 tbsp melted butter over the crumbs and pulse or stir until the crumbs are evenly coated.

Press the crumb mixture into a 9" or 9½" pie pan, forming an even layer on the bottom and up the sides. Bake for 10 minutes. Remove from oven and let the crust cool completely.

Slice 1 large banana into discs and arrange a single layer of the banana slices on the bottom of the cooled crust.

In a medium bowl, whisk together the two 3.4 oz packages of instant banana cream pudding mix with 2 cups cold milk until smooth and fully combined.

In a separate large bowl, beat 1½ cups heavy whipping cream with 3 tbsp powdered sugar until stiff peaks form.

Gently fold ½ cup of the whipped cream into the pudding mixture until fully incorporated.

Pour the pudding mixture over the banana-lined crust and spread to an even layer. Cover and refrigerate for at least 3 hours to set.

Before serving, spread the remaining whipped cream over the top of the chilled pie. If desired, sprinkle with additional crushed Biscoff cookie crumbs. Serve chilled.