Biscoff Icebox Cake
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.
Servings: 10 servings
Ingredients
- 2 ½ cups heavy whipping cream cold
- 1 3.04 oz package of instant vanilla pudding mix
- ⅓ cup Biscoff cookie butter melted
- 40-45 Biscoff cookies (about 1 ½, 8.8oz packages)
Instructions
- Using a stand mixer fitted with a whisk attachement, whisk together whipping cream and instant pudding mix until thick evenly mixed (about 1-2 minutes on high). Set aside
- In a microwave save bowl, place Biscoff cookie butter and microwave for 30 seconds until melted. This will make it much easier to drizzle.
- Layer the bottom of a 8x8 baking dish with Biscoff cookies. Top the first layer of cookies with 1/2 of the mousse. On top of the mousse, drizzle melted Biscoff cookie butter and add another layer of the cookies. Layer cookies with second half of the mousse, drizzle melted cookie butter, and finish off with final layer of cookies.
- For decoration and extra flavor, drizzle the remaining of the cookie butter over the top of cake. Cover with plastic wrap and rerigerate for at least 8 hours so that the Biscoff Icebox Cake has time to set.
Notes
Recipe updated on April 23, 2021.
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