Line a 25x15 cm baking dish with parchment paper. Briefly dip 14 Biscoff cookies in milk and line the bottom of the dish with them.
Put the milk chocolate, butter, and 185ml of heavy whipping cream into a bowl. Melt in the microwave in 30-second increments or in a saucepan, and stir until smooth.
Stir the 250g of chopped Biscoff cookies into the melted chocolate mixture. Pour the mixture into the dish over the cookie base, smooth it out, and place it in the freezer for 30 minutes.
For the cream layer, whip the 500ml of cold heavy cream, instant vanilla pudding mix, powdered sugar, and vanilla extract on a low speed until a firm cream forms.
Spread the whipped cream evenly over the hardened chocolate layer in the baking dish.
Briefly dip the remaining 14 Biscoff cookies in milk and arrange them on top of the cream layer, pressing down slightly so they are flush.
Place the dish in the freezer for 3 to 4 hours before slicing and serving. Serve chilled or straight from the freezer!
Cook it hands-free.
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