From potlucks to dinner parties, this dessert has been Justin’s pièce de résistance no matter the occasion. The inspiration for this dish was a love for speculoos cookies, better known by the popular brand name Biscoff. These little wonders are available on Delta flights and if you’re familiar with the taste, imagine that heavenly flavor in the form of a chilled dessert.
Ingredients
- 1 - 8.8 OZ package of Biscoff cookies
- 5 tbsp unsalted butter, melted and cooled
- 1 cup creamy Biscoff spread
- 8 oz cream cheese, softened
- 1¼ C powdered sugar
- 8 oz Cool Whip, thawed
How to Make It
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For the Crust
- Preheat oven to 350°. Place cookies in a food processor and pulse until sandy in texture. Reserve one tablespoon of crumbs for garnish.
- In a medium bowl, mix cookies and melted butter until evenly coated. Add cookie and butter mixture to an ungreased pie pan and press until evenly spread across bottom and sides. Bake for about 8 minutes and let cool completely. For the Filling
- In stand mixer, combine Biscoff spread and softened cream cheese and mix on high. Scrape sides and mix on high again until creamy. Add powdered sugar in two stages on medium-low speed, scraping sides between mixes. Mixture will resemble cookie dough. Add Cool Whip and mix on medium until creamy, then scrape sides and mix again. Pour mixture into cooled pie crust, smooth out the top, and sprinkle reserved cookie crumbs on top. Chill in refrigerator for at least 2½ to 3 hours before serving.