What
you need,
For
the crust
12
Biscoff cookies, crushed into fine crumbs
2
tbsp. butter, melted
For
the filling
1
(8oz) package cream cheese, softened
2/3
cup Biscoff spread
1
tsp. vanilla extract
1
(8oz) tub cool whip, thawed
In
a medium bowl stir together the Biscoff cookie crumbs with the melted butter.
Stir until evenly coated.
Remove
1 tablespoon of the crumbs and set aside.
Evenly
distribute the crumbs into 4 individual serving dishes and press into the
bottoms to form a crust layer.
In
the bowl of a stand mixer fitted with the paddle attachment, beat the cream
cheese and Biscoff spread on medium high speed until smooth and creamy, about 3
minutes.
Add
in the vanilla and mix to combine.
Using
a rubber spatula gently fold the whipped topping into the Biscoff mixture until
no streaks remain.
Evenly
pipe or spoon the filling into the dishes. Cover with plastic wrap and
refrigerate for at least 2 hours before serving.
Right
before serving spoon on a little extra whipped topping and sprinkle on a few of
the reserved crumbs.
Jen of My Tiny Oven
