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, divided; Two 9-inch graham cracker crusts (about 6 ounces each); 1/4 cup caramel sundae syrup; 4 Biscoff cookies, crushed

After trying Biscoff for the first time, I decided to create this no-bake cookie butter pie. You can substitute peanut butter or a different spread if you'd like. —Katrina Adams, Mount Olive, Alabama

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, divided
Two 9-inch graham cracker crusts (about 6 ounces each)
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 between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.