Biscoff Icebox Cake
No-bake yummy cake that is made of layers of biscuits, cream and caramel spread. Delicious easy recipe that is also a crowd pleaser, especially during summer.
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Resting time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Dessert
Cuisine Israeli
2 cups whipping cream 4 tablespoon powdered sugar 4 tablespoon instant pudding powder ½ cup milk 24 lotus Biscoff cookies (and some more for decorating – optional) 3 tablespoon Lotus Biscoff spread
In a stand mixer with the whipping attachment, whip the whipping cream with the powdered sugar and instant pudding until it becomes stiff.
In a small bowl, place the Lotus Biscoff spread and melt it in the microwave for 20 seconds to get a more runny spread.
Place the milk in a dip wide bowl.
Dip each cookie in the milk and start with the first layer of the cake, dip it short and quick, otherwise the cookies will start to fall apart.
With a spatula or tablespoon, spread a layer of the whipped cream over the cookies.
Drizzle the caramel spread on top of the cream.
Repeat creating layers until the tin is full.
Decorate with extra cookies if you want.
Cover with plastic.
Place in the fridge to set for 4 hours or overnight.
Dig in and enjoy every bite!
Keyword biscoff icebox cake, cold cake, dessert recipes with biscuits, icebox cake, israeli biscuit cake, israeli desserts, no bake biscuit cake