I’ve been wanting to try a recipe with Biscoff for a long time. I’ve had a love affair with Biscoff cookies for years; certainly years before they became a common product in grocery stores and WAY before the Biscoff spread. I flew a lot as a child and I always wanted to fly Delta because they served these amazing cinnamon cookies—my favorite thing about airplanes (and the Cran-Apple juice which you apparently can’t buy anywhere on the ground).
I made this pie in honor of my cat’s birthday. Even though she couldn’t eat it; she did try.
Recipe follows.
Crust
{ 24 Biscoff cookies ♥ 1/4 c butter (melted) ♥ 2 tbs granulated sugar }
1. Preheat oven to 375 F.
2. Crush your cookies in to crumbs. I used a bag and a rolling pin for this.
3. Mix in melted butter and sugar. Pour into 9x9 pan and press down.
4. Bake for 7 minutes. Let cool completely before adding the mousse.
1. In the bowl, beat the cream cheese, biscoff spread, and sugar just until combined.
2. Add the vanilla.
3. Beat in 1/4 cup of the Cool Whip just until it is incorporated.
4. Fold in the rest of the Cool Whip and pour over your cooled crust.
5. Put a few dollops of fudge on top of your mousse and use a knife to make a swirled pattern.
6. Refrigerate for 2 hours before eating.
P.S. I cut the recipe in half which is why my mousse isn’t very deep.