Cookie Butter Pie

Name: Cookie Butter Pie
Prep time: 20 min
Total time: 20 min
Yield: 2 pies (8 servings each)
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 (6 cups total), divided; 2 graham cracker crusts (9 inches); 1/4 cup caramel sundae syrup; 4 Biscoff cookies, crushed

Total Time Prep: 20 min. + freezing

Yield 2 pies (8 servings each)

Contest Winner

Test Kitchen Approved

This contest-winning pie recipe calls to mind a delicious peanut butter pie from childhood: rich, tasty, and consistently good. It's a no-bake pie recipe with a filling made from Biscoff cookies, confectioners' sugar, cream cheese and frozen whipped topping, served cold. The graham cracker crust is the perfect flavor for this cookielicious dessert!

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 (6 cups total), divided
2 graham cracker crusts (9 inches)
1/4 cup caramel sundae syrup
4 Biscoff cookies, crushed

Directions

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 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.

I tasted Biscoff cookie butter 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 it your own by using peanut butter or another kind of spread and matching toppings instead. —Katrina Adams, Mount Olive, Alabama

Recipe Creator