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| © Provided by Taste of Home |
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings.
Total Time: 20 min. + freezing
Makes: 2 pies (8 servings each)
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 cup Biscoff creamy cookie spread
- 3/4 cup confectioners' sugar
- 2 cartons (8 ounces each) frozen whipped topping, thawed, divided
- 2 graham cracker crusts (9 inches)
- 1/4 cup caramel sundae syrup
- 4 Biscoff cookies, crushed
Read More: Cinnamon Coffee Cake Recipe
Directions
- In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
