Directions
- 1In a large bowl, whip the heavy cream, ½ cup Biscoff cookie butter, powdered sugar, and vanilla until it begins to thicken.
- 2Add the softened cream cheese and whip again until smooth with no lumps to make the Biscoff cream layer.
- 3In a 9x13 deep dish, lay one even layer of Biscoff cookies.
- 4Warm some Biscoff cookie butter slightly so it spreads easier.
- 5Spread a thin layer of warmed Biscoff cookie butter over the cookies.
- 6Add half of the whipped Biscoff cream mixture and spread evenly.
- 7Add another layer of Biscoff cookies on top.
- 8Spread another layer of warmed Biscoff cookie butter.
- 9Add the remaining Biscoff cream mixture and spread smoothly.
- 10Finish with a final layer of Biscoff cookie butter on top.
- 11Crush a few Biscoff cookies and sprinkle over the top for decoration (optional).
- 12Refrigerate for 4–6 hours, or preferably overnight for the best texture.
Ingredients
- 2 packs Biscoff cookies
- 2 packs Biscoff cookie butter
- 1 pack cream cheese, softened
- 0.5 cup powdered sugar
- 2.5 cups heavy cream
- 0.5 cup Biscoff cookie butter (for the whipped mixture)
- 1 tsp vanilla (optional)
- 2 tsp vanilla (optional)
Equipment
large bowl9x13 deep dish
Tips
- Refrigerate for 4–6 hours, or preferably overnight for the best texture.
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