Biscoff Icebox Cake
This decadent Biscoff Icebox Cake made with Cream Cheese Stabilized Whipped Cream is a delightful dessert that's perfect for hot summer days when you crave something sweet and refreshing.
Ingredients
- 4 cups stabilized whipped cream, recipe link in notes
- 32 Biscoff cookies, 1 package
- 1 cup Biscoff cookie butter
Instructions
- Line an 9x6 casserole dish with plastic. Make sure there is overhang so you can cover the cake once layered.
- Line the bottom of the dish with biscoff cookies. Since this will be the top of the cake make sure to layer the cookies upside down.
- Spread 1/3 of stabilized whipped cream on top of the cookies, covering them completely. See notes for link to stabilized whipped cream recipe.
- Repeat steps 2 and 3 twice, alternating layers of Biscoff cookies and stabilized whipped cream. Add another layer of cookies. I actually ran out of biscoff cookies (I ate a few while layering, oops!) so I used cinnamon sugar graham crackers for one of my layers.
- Cover the dish with the plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Once set, remove from the fridge. Invert the cake on to a serving dish, cake plate or platter. Warm the cookie butter spread on the stovetop over low heat or for a few seconds in the microwave to loosen it. Drizzle the cookie butter over the top of the cake. Add cookie crumbs to the top for additional garnish. Slice into squares or rectangles.
Notes
See stabilized whipped cream recipe here. You'll need cream cheese, heavy whipping cream, vanilla extract and powdered sugar.
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