Prepare the Biscoff Crust:

1. In a medium bowl, mix the crushed Biscoff cookies with the melted dairy-free butter until well combined.
2. Press the mixture evenly into the bottom of a 9-inch springform pan.
3. Place the crust in the refrigerator to set while you prepare the filling.

Make the Biscoff Pudding:

1. In a medium saucepan, whisk together the almond milk, cornstarch, and sugar over medium heat.
2. Cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.
3. Remove from heat and whisk in the Biscoff spread and vanilla extract until smooth.
4. Allow the pudding to cool slightly.

Assemble the Pie:

1. Remove the crust from the refrigerator.
2. Spread a layer of the Biscoff pudding over the crust.
3. Arrange a layer of banana slices over the pudding.
4. Sprinkle a layer of broken Biscoff cookies over the bananas.
5. Repeat the layers, ending with a final layer of Biscoff pudding.

Chill:

1. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.

Add Topping:

1. Before serving, spread the dairy-free whipped cream over the top of the pie.
2. Sprinkle with crushed Biscoff cookies.

Serve:

1. Remove the springform pan ring, slice, and serve chilled.