Biscoff Icebox Cake

Ingredients

• 3 8.8oz Biscoff Cookie Packages (*You will use a little over 2 of them.)
• 2 14.1oz Biscoff Cookie Butter Jars
• 1 8oz Whipped Cream Cheese
• 16 oz Heavy Whipping Cream
• 1/4 cup Powdered Sugar
• 2 cups Hot Water
• 3 tbsp Instant Nescafe (or any instant coffee)

Instructions

1. 1

   First, chill the bowl and whisk that will be used for whipping the cream for 10-15 minutes in the freezer. You can use a KitchenAid mixer with the whisk attachment but make sure it’s chilled. If you do not have this, use an electric whisk and bowl or a handheld whisk. Either way, make sure it is chilled. This way the heavy whipping cream will turn out fluffy and have stiff peaks.

2. 2

   While that is chilling, mix the Nescafe with the hot water in a shallow pan and set aside.

3. 3

   Once the bowl is chilled, add the powdered sugar and the heavy whipping cream to it. Mix on medium-high speed for several minutes until the cream starts to slightly stiffen and there are peaks. Do not overmix!

4. 4

   Remove a quarter of the whipped cream to a piping bag. To the rest of the whipped cream, add the room temp. cream cheese and one jar of biscoff. At first, fold with a spatula a few times then whip with the electric whisk or kitchenaid until the mixture is cohesive and smooth.

5. 5

   Now to assemble, dip the lotus cookie into the Nescafe then place it in a 9 by 13 pan. Keep repeating this step until there is a flat layer of dipped lotus cookies.

6. 6

   Top that off with the biscoff cream mixture and spread evenly. Add another layer of the Nescafe dipped lotus cookies. Then top off with another layer of the cream. If you have enough cookies and cream, then do another layer of dipped cookies then cream. Smooth over the final layer. Cover and freeze for 30 min or chill overnight in the fridge,

7. 7

   Once chilled, melt half a jar of biscoff in a microwave-safe bowl. Pour on top of the lotus cake and spread it out quickly and evenly before it cools.

8. 8

   Crumble a few lotus cookies and scatter the crumbs around the edges and corners of the pan. Pipe some fresh whipped cream on top for decoration with the extra cream. I recommend leaving this in the fridge for at least 3 hours before serving so it could set well. Enjoy!