Cookie Butter Cake
Directions
- 1Crush 12 oz of Biscoff cookies using a food processor or by hand.
- 2Melt one stick of salted butter.
- 3Mix the melted butter with the crushed Biscoff cookies.
- 4Dump the cookie mixture into a 13x9 pan.
- 5Mash the cookie mixture down flat in the pan.
- 6Spread one jug of Philadelphia no-bake cheesecake over the top of the cookie base.
- 7Microwave two jugs of Biscoff cookie butter to make it easier to pour.
- 8Pour the microwaved cookie butter over the cheesecake layer.
- 9Refrigerate the cake for 30 minutes to an hour until set.
- 10Spread an 8 oz tub of Cool Whip over the top of the set cake.
- 11Crumble the remaining 4 oz of Biscoff cookies and sprinkle them over the Cool Whip layer.
- 12Serve and enjoy.
Ingredients
- 12 oz Biscoff cookies
- 1 stick salted butter
- 1 jug Philadelphia no-bake cheesecake
- 2 jugs Biscoff cookie butter
- 8 oz Cool Whip
- 4 oz crumbled Biscoff cookies (from the remaining 4 oz of the second pack)
Equipment
food processor13x9 panmicrowave
Tips
- Microwave cookie butter slightly to make it easier to pour.
- Make it for any occasion, not just holidays.
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