Cookie Butter Pie
Ingredients
Scale
- Pre-made Graham Cracker (I used Keebler)
- 1 1/2 c heavy cream
- 1 package (8 oz) cream cheese, room temperature
- 1/4 c lightly packed brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 c cookie butter, smooth
- 1 container of whipped topping
- 4–5 Biscoff cookies, crushed
Instructions
- In a bowl with a whisk attachment, beat the heavy cream on high until stiff peaks form. Remove from the bowl and set aside.
- Add the cream cheese to the mixing bowl and beat with the paddle attachment until smooth. Add the brown sugar, salt, and vanilla then mix. Beat in the cookie butter until completely smooth and blended.
- Gently fold in the whipped cream (from step 1) little by little until it’s fully incorporated. Spoon it into the graham cracker crust. Cover and refrigerate for 4-6 hours.
- When ready to serve, add the whipped topping and crushed Biscoff cookies.
Find it online: https://lifeandsprinkles.com/cookie-butter-pie/