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.
Ingredients
- 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
Instructions
- 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!