Mix the cornstarch with 1 cup of the milk until smooth. Set aside.

In a small saucepan over medium heat, add the remaining milk, cream, and sugar. Heat until the sugar dissolves.

Whisk in the coffee powder and cocoa powder.

Add the cornstarch mixture and gently stir over low heat until it starts to thicken.

Remove from heat, cover with plastic wrap (make sure it touches the pudding to prevent a skin from forming), and let cool to room temperature.

Dissolve the coffee in the hot water, then dip each cookie in the coffee. Arrange 12 cookies in a 9-inch square baking dish.

Cover with 1/3 of the pudding, then arrange the next 12 coffee-soaked Biscoff cookies on top.

Repeat until you have three layers of pudding.

Let it set overnight, then cover with a layer of melted Biscoff spread.

Chill briefly in the fridge for the Biscoff to set, then cut and serve!