Cookie Butter Pie

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!

Calories

215

Carbohydrates

14g

Protein

26g

Potassium

707mg

Fiber

2g

Sugar

13g

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

Direction

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.