Ingredients
8.8ozBiscoff cookies,(1 package – about 32 cookies)
¼cupbutter,4 tbsp, melted
1cupheavy cream
4ozcream cheese
1cupBiscoff spread
1cuppowdered sugar
14ozcondensed milk,(1 can) sweetened
1tspvanilla extract
1cupheavy cream,to make more whipped cream
4Biscoff cookies,finely crumbled
¼cupBiscoff spread,melted, to drizzle
Preparation
Pulse the cookies in a food processor until finely crumbled. Add the melted butter and pulse until combined.
Press mixture onto the bottom and up the sides of a 9-inch pie pan or springform pan. Refrigerate while preparing the filling.
In an electric mixer (or use a hand mixer), beat the heavy cream on medium-high speed until stiff peaks form. Transfer this whipped cream to another bowl and store in the refrigerator until ready to use.
Add the cream cheese and Biscoff spread into the bowl of the electric mixer. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the powdered sugar.
Add the sweetened condensed milk and vanilla extract. Increase the speed to medium and beat until all the ingredients are combined and the filling is smooth.
Gently stir in ⅓ of the whipped cream into the filling mixture. Then fold in the remaining whipped cream. Pour the filling into the prepared pie pan or springform pan. Refrigerate at least 3 to 4 hours before serving.
Repeat the steps above to whip the heavy cream in an electric mixer on medium-high speed until stiff peaks form. Transfer the cream to a piping bag fitted with a star tip and pipe the frosting onto the pie filling. (Or just use a spoon to spread the whipped cream in an even layer onto the pie filling.)
Sprinkle with cookie crumbs and/or drizzle with melted Biscoff spread.
