Kate, you’re right to be confused! Sorry about that.
After pressing the buttered cookie crumbs into the pan, you’ll want to freeze it for 30 minutes. It will obviously already be cooled. I had copied that from the chocolate dream bar recipe where I had originally baked the crust and missed it when I edited this one.
Sorry about the confusion and hope this helps! And hope you enjoy them!

In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
Press into the prepared baking dish.
Refrigerate for 30 minutes.
Allow crust to cool completely before proceeding.

This sounds like crust should be baked and then cooled but the instructions say to refrigerate and then allow to cool? Can you clarify?

Valerie, I haven’t used regular whipping cream with these or any of the other dream bars I’ve made, so I can’t attest to how they’ll turn out. If you’re going to try it, I would use the same amount of Cool Whip, 3 cups. If you do try it, please let me know how they turn out!

Nancy, Biscoff is a creamy cookie spread, very similar to peanut butter, but made from crushed Speculoos cookies. Depending on where you live, it can be found at some grocery stores, Target or can be ordered here on Amazon: http://amzn.to/1HaMsH2

Kelly, you can find them and the Biscoff spread at your local Target and at many grocery stores. Walmart carries the cookies, but for some reason doesn’t carry the Biscoff Cookie Spread. You can purchase it here on Amazon: http://amzn.to/1FrVyLB
Here is a link to the cookies as well: http://amzn.to/1Iblfo1

Shirley, Biscoff is a European Cookie Spread similar to the consistency of peanut butter. Depending on where you live, it can be found in most grocery stores or at Target.

Vicki, Ive been told that your version of Cool Whip would be Dairy Whip.
As far as the White Chocolate Pudding Jell-O mix goes, you can purchase that on Amazon here: http://amzn.to/1EUsewW
Hope that helps!