Cookie Butter Pie
I tasted Biscoff cookie butter at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make it your own by using peanut butter or another kind of spread and matching toppings instead.
Prep time:
Serving size: 2
Calories per serving: 536
Ingredients:
Serving size: 2
Calories per serving: 536
1 package (8 ounces) cream cheese, softened
1 cup Biscoff creamy cookie spread
3/4 cup confectioners' sugar
2 cartons (8 ounces each) frozen whipped topping, thawed (6 cups total), divided
2 graham crackers crusts (9 inches)
1/4 cup caramel sundae syrup
4 Biscoff cookies, crushed
Directions:
In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Source: tasteofhome.com
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
