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Cookie Butter Pie

Total Time

Prep: 20 min. + freezing

Makes

2 pies (8 servings each)

I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. —Katrina Adams, Mount Olive, Alabama

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup Biscoff creamy cookie 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

  1. In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture 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.