Line a 9″ x 5″ loaf pan with plastic wrap.

Whip heavy cream until soft peaks.

Add 3/4 cup of Biscoff spread to the cream and mix well.

Line pan with cookies. Top with 1/3 of the whipped cream

Repeat layering 3 times, ending with a layer of cookies.

Cover the pan with plastic wrap and refrigerate for 24-48 hours.

Use the plastic wrap to lift the cake out of the pan and invert it on a board.

Melt the 2 tbsp of biscoff spread for 10 seconds in the microwave.

Pipe or spoon the biscoff spread over the cake.

Cut into slices and enjoy!