Crush speculoos cookies in a ziploc bag. Sprinkle about 1/2 inch into small plastic cups.

Stir cream cheese with a fork or whisk, until smooth. Add milk to create a creamier texture. Add cinnamon-sugar to taste. The goal is to create a creamy layer with just a hint of sweetness and a hint of spice. Spoon into a large ziploc bag or a piping bag. If using a ziploc bag, cut off a small portion of one corner. Pipe a layer of the cream cheese mixture on top of the speculoos crumbs in the small cups.

Whisk together speculoos spread, cool whip and sour cream. Spoon into another piping bag. Pipe on top of the cream cheese layer. Place in the refrigerator until ready to serve.

Just before serving, add a tuiles (cigarette cookie) in each cup.