Put biscuits into a zip lock bag and crush them with a rolling pin (or mortar and pestle). Set aside.
In bowl, beat together butter and condensed milk until smooth, about 1-2 minute. Add the vanilla extract.
Add the crushed biscuit, almond, walnut, pecan (leave a little for decoration) and nutmeg. Mix well (the mixture will be very sticky).
Place it on a flat dish and make a mound (or hill).
Garnish with extra pecan. Cover with plastic wrap and place the cake in the fridge for at least 5 hours or overnight before serving.