Cookie Butter Pie
“After trying Biscoff for the first time, I decided to create this no-bake cookie butter pie. You can substitute peanut butter or a different spread if you’d like.” —Katrina Adams, Mount Olive, Alabama
| Servings | Prep Time |
| 2pies (8 servings each) | 20minutes + freezing |
| Servings | Prep Time |
| 2pies (8 servings each) | 20minutes + freezing |
Ingredients
- 1 package cream cheese softened, 8 ounces
- 1 cup Biscoff cookie butter spread
- 3/4 cup confectioner's sugar
- 2 cartons frozen whipped topping thawed, divided, 8 ounces each
- 2 graham cracker crusts 9 inches
- 1/4 cup caramel sundae syrup
- 4 Biscoff cookies crushed
Portions: pies (8 servings each)
Units:
|
Ingredients
Portions: pies (8 servings each)
Units:
|
Instructions
- In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Recipe Notes
Nutrition Facts
1 piece: 367 calories, 21g fat (10g saturated fat), 14mg cholesterol, 187mg sodium, 40g carbohydrate (31g sugars, 0 fibre), 3g protein.
