A delightful no-bake dessert featuring layers of Biscoff cookies and creamy vanilla pudding, topped with melted Biscoff spread and a decorative border of crushed cookies.
1. Whip heavy cream and instant pudding mix together on medium-high speed until stiff peaks form.
2. In a 9x13 dish, arrange a layer of whole Biscoff cookies.
3. Spread a portion of the whipped cream mixture over the cookies.
4. Repeat the layering process two or three more times, ending with a smooth layer of cream.
5. Pour the melted Biscoff spread evenly over the top.
6. Create a border around the edges with crushed cookies, and place the whole cookie in the center.
7. Refrigerate for at least 4–6 hours or overnight until the cookies soften into a cake-like texture.
8. Cut and serve cold.
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