Crush Biscoff cookies in a food processor until fine crumbs. Combine with melted butter in a bowl and press into a serving dish. Chill for 15 minutes.

Beat softened cream cheese in a bowl with an electric mixer until smooth. Gradually add sweetened condensed milk and vanilla extract until lump-free.

In another bowl, whisk together pudding mix and cold milk until it thickens, then fold into the cream cheese mixture.

Whip heavy cream until soft peaks form, then carefully fold into the pudding mixture.

Spread half of the creamy mixture over the cookie base. Layer crushed cookies on top and add remaining cream filling. Smooth the top.

Warm Biscoff spread in the microwave until pourable. Drizzle over the pudding and garnish with whole cookies. Refrigerate for at least 4 hours.