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Cookie Butter Pie

After trying Biscoff for the first time, I decided to create this no-bake cookie butter pie. You can substitute peanut butter or a different spread if you'd like. —Katrina Adams, Mount Olive, Alabama
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    2 pies (8 servings each)

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup Biscoff cookie butter spread
  • 3/4 cup confectioners' sugar
  • 2 cartons (8 ounces each) frozen whipped topping, thawed, divided
  • 2 graham cracker 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 between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Nutrition Facts
1 piece: 367 calories, 21g fat (10g saturated fat), 14mg cholesterol, 187mg sodium, 40g carbohydrate (31g sugars, 0 fiber), 3g protein.