In a medium mixing bowl, beat room-temperature cream cheese with powdered sugar until smooth, about 2 minutes. Add the whipped cream and Biscoff spread, mixing until silky and well combined.

Pour milk into a shallow dish. Quickly dip each Biscoff cookie in the milk for about 1-2 seconds to soften without sogginess.

In a 9x9-inch pan, arrange the soaked Biscoff cookies snugly in a single layer.

Spread half of your creamy mixture evenly over the layer of cookies.

Add another layer of soaked Biscoff cookies on top of the cream mixture, then pour the remaining cream mixture over this new cookie layer.

Cover the pan tightly and place it in the refrigerator to chill for at least 4 hours or overnight.

Prior to serving, top the Biscoff Lasagna with Biscoff crumbs and optional chocolate shavings.