Biscoff Lasagna

Directions

1. Place all but 6 cookies in a food processor; pulse the mixture into fine crumbs. Measure out 2 cups of cookie crumbs; transfer to a large bowl. Reserve the whole cookies and extra cookie crumbs for later. Add the confectioners' sugar and melted butter to the bowl with the cookie crumbs; stir to combine. Transfer to a parchment-lined 13x9-in. baking dish.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, 1 cup cookie butter and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread the mixture over the crust.
3. In a large mixing bowl, beat the instant pudding, cream and milk until smooth, 2-3 minutes. Spread evenly over the cream cheese layer. Spread the remaining 3 cups whipped topping over the top.
4. In a small glass measuring cup, warm the remaining 1/4 cup cookie butter in the microwave for 30 seconds or until it reaches a thin, pourable consistency. Let cool slightly; drizzle over the whipped topping. Swirl the cookie butter using a sharp knife. Cover; refrigerate at least 4 hours.
5. Decorate with reserved cookie crumbs and whole cookies. Cut into squares to serve.