In a large mixing bowl, beat together 8 ounces of room temperature cream cheese and 1 cup of powdered sugar until smooth and creamy, about 2 minutes. Gradually fold in 2 cups of freshly whipped cream and ½ cup of Biscoff spread.

Pour ½ cup of milk into a shallow dish. Quickly dip each Biscoff cookie into the milk for just 1-2 seconds; lay the dipped cookies flat in a 9x9-inch pan, forming the first layer.

Arrange a snug layer of dipped Biscoff cookies at the bottom of the pan, ensuring they are closely placed to create a solid foundation.

Spread half of the cream mixture evenly over the layer of cookies using a spatula, reaching the edges to seal the cookies beneath.

Repeat with another layer of dipped Biscoff cookies packed tightly together before gently spreading the remaining cream mixture on top.

Cover the dish carefully with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.

Before serving, uncover and sprinkle the top with Biscoff crumbs and optional chocolate shavings for garnish.