This Biscoff Icebox Cake made of Biscoff cookies layered with creamy Biscoff filling, will become one of the most delicious desserts you've ever made.
Keyword: Biscoff icebox cake, Biscoff recipes
1 ¼cupswhole milkcold
1(3.04oz) package of instant vanilla pudding mix
⅔cupBiscoff cookie butter
40-45Biscoff cookies (about 1 ½, 8.8oz packages)
Using a stand mixer fitted with a whisk attachement, whisk together whole milk and instant pudding mix until thick evenly mixed. Transfer into a seperate bowl and set in the refrigerator for about 15 minutes.
In the same mixer, whisk together Mascarpone cheese, Biscoff cookie butter, and rum on medium speed for about 1-2 minutes until creamy.
Add the vanilla pudding into the Biscoff cookie butter mixture and whisk together until everything is evenly combined. Do not over mix.
Layer the bottom of a 9x9 baking dish with Biscoff cookies. Top the first layer of cookies with 1/3 of the Biscoff mousse. On top of the mousse, add another layer of the cookies, followed by one last layer of filling, cookies, and finishing off with last 1/3 of the filling. You should have 3 layers of cookies and filling at this point.
For decoration and extra flavor, melt 2-3 tablespoons of Biscoff in the microwave (about 15 seconds). Drizzle the top of cake with the melted Biscoff cookie butter and add crushed Biscoff cookie crumbs.
Rerigerate for at least 8 hours so that the Biscoff Icebox Cake has time to set.